(Taste more like a fridge cake than a cheesecake)

Ingredients:1 liter yoghurt, any flavor, we used granadilla1 tin condensed milk1 packet tennis biscuits100 gram butter, melted1 tin granadilla pulp for the topping

Method:Put the tennis biscuits into a plastic food bag. Using a rolling pin crush the tennis biscuits, transfer the crumbs to a bowl. Pour the melted butter over and mix until all the crumbs are coated. Press the crumbs into a pyrex dish to create an even layer. Mix the yoghurt and condensed milk. Pour onto the prepared base. Bake in the microwave for 4 minutes. Remove and allow to cool before refrigerating until ice cold. Top with granadilla pulp. Enjoy

SPICED YOGHURT CHICKENAlthough this recipe worked very well using the cooking method, grilling or baking the marinated chicken would be even better. Serves 4 - 6Ingredients:8 pieces chicken breast or chicken thighs, chilled1 cup plain yoghurt1/2 teaspoons crushed garlic 1 teaspoon crushed fresh ginger1-1/2 teaspoons salt or to taste1 teaspoon ground turmeric / borrie2 teaspoons ground cumin / jeera2 teaspoons paprika1 teaspoon ground cardamom2 tablespoons oil1 onion choppedFresh, chopped dhanya leaves, for topping

Method:*Place the chicken in a large bowl. Add the yoghurt, garlic, ginger, salt, turmeric, jeera, paprika and cardamom, 5 crushed green chillies. Stir to mix. Cover with a lid or plastic wrap and refrigerate for 2 hours or longer if you have time.*Heat the oil in a deep saucepan add the chopped onion and fry until golden brown. *Add the marinaded chicken portions and cook until the chicken is tender and cook through about 30 - 40 minutes depending on the size of the chicken portions.*Top with chopped dhanya and serve with boiled basmati rice and a fresh salad.2/18/2014 18:09: Pretasha Munsami: Here my favorite chicken in the oven recipeAdd slices of tomatoes on top of the chicken when putting in the oven and garnish with freshly cut lemons as well

Potato and Pea CurryIngredientsFor the fried potatoes1kg potatoes, peeled and cut into 3cm chunks4 tbsp vegetable oil1 tsp turmeric

For the sauce3 tbsp vegetable oil2 bay leaves1 medium onion, very finely chopped6 garlic cloves, finely crushed5cm fresh root ginger, finely grated1 tsp chilli powder1 tsp ground cumin/jeera1 tsp ground coriander/koljana tsp ground turmeric tsp salt1 tin tomato, liquidized 2 green chillies, chopped150g frozen peas1 tsp garam masala handful chopped coriander leaves, to finish

Method:Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan over a medium-high heat, add the potatoes and fry for five minutes, or until golden-brown. Add the turmeric and fry for 30 seconds. Remove from the heat.For the sauce, heat the oil in another pan over a medium-high heat.Add the bay leaves and fry for one minute. Add the onion and fry for five minutes; then add the garlicand ginger and fry for five minutes, or until softened and lightly golden-brown. Add the chilli powder, cumin, coriander, turmeric and saltand fry for one minute, then add the tomato, green chilliesand 100ml water and stir together. Add the fried potatoes,reduce the heat to medium, cover the pan and cook for 10 minutes,adding a splash of water if anything catches on the bottom of the pan. Add the peas and garam masala and cook uncovered for 3-4minutes, or until the peas are cooked. At this point you can add more water if the consistency is too thick for your liking. Garnish with fresh coriander and serve with lemon slices and warm roti or naan bread.