**SEPTEMBER RECIPES 3**

TANDOORI CHICKEN DRUMSTICKS:

6-8 skinless chicken drumsticks
1/2 cup plain yoghurt
4 tbsp tandoori paste
4 tbsp chunky peanut butter
2 tsp cider vinegar

Combine all the ingredients in a bowl.
Marinate chicken for 1hr in the refrigerator
Grill in preheated oven @ 180C for appx 25min-turning regularly to ensure even cooking



BAKED APPLE CUPS:

4 lrge green apples (Granny Smith)
100g dried dates-roughly chopped
100g raisins-chopped
2 tbsp muscavado sugar
1 tsp mixed spice
1 orange-zest & juice.

Preheat oven to 160C
Halve the apples & scoop out the core & pips
Mix together all the ingredients except for the juice
Fill the apple with the mixed ingredients
Place on baking tray & cover with foil
Bake for appx 15-20min
If tender remove from oven & drizzle with orange juice
Serve with cream/ice cream



GARLIC PRAWNS:
24lrge prawn in shells
80g butter
3tbsp olive oil
50ml lemon juice
4 stalks spring onion,finely chopped
4 cloves garlic,crushed
12 lemon wedges for decoration
salt & pepper to taste

Slit the prawns down the back,open like a butterfly & remove the vein
Preheat the oven at 180C
Melt the butter in a shallow baking dish,mix in the olive oil,lemon juice,garlic & salt pepper
Dunk in the prawns,coating them well and place them side by side ,shell down on baking tray.Grill for about 5mins or until cooked
Place prawns on hot serving platter,pour the remaining sauce over it & decorate with lemon wedges


PEPPERMINT FRIDGE TART:
1 packet digestive biscuits/TENNIS biscuits
1 tin caramel condensed milk
500ml fresh cream(double cream)
2 tbsp sugar
1 large mint choc/PEPPERMINT CRISP chocolate -grated

Spread half of the TENNIS biscuits with caramel condensed milk & layer a shallow square dish with the biscuits facing upwards
Sweeten the double cream with sugar & beat until stiff-do not overbeat
Spoon cream on top of biscuits & sprinkle with grated chocolate
Keep layering until all ingredients has been used ending with a layer of choc



STRAWBERRY MOUSSE:
1 packet rasberry jelly
500ml low fat strawberry yoghurt
1 can evaporated milk(IDEAL)
1 cup boiling water
1 cup cold water

Mix the cold & hot water with rasberry jelly and leave to cool
In another bowl whip the evaporated milk well & then add strawberry yoghurt
Once the jelly has cooled off, add to the ideal milk and strawberry mixture and pour into a mould or individual bowls & refrigerate
*Best prepared the night before giving the mousse enough time to set


MALAY DOUGHNUTS:
1cup cake flour
1cup self raising flour
1tsp salt
1/4 cup butter/margarine
1tsp ginger
1tsp cinnamon
1tsp mixed spice
1tsp cardamom
2tsp soft brown sugar
2tsp white sugar
2tsp instant dry yeast
1 1/2 cups warm water

SYRUP:
1cup water
1/2 cup sugar
3tsp dessicated coconut
1 piece orange peel


In a mixing bowl combine flours with salt
Add butter & rub in gently until it resembles fine breadcrumbs
Add remaining ingredients using the warm water to form a dough
Do not kneed
Cover with plastic & leave in a warm place for appx 2hrs or until doubled in size ,then turn out on a lightly floured surface
Dip fingers & a knife into flour and use your (clean)hands to stretch the dough
Cut into 4cmx8cm strips & deep fry over medium heat in a deep saucepan
Insert fork to check if done & remove one by one-drain in colander or kitchen towel


To make syryp-bring water,sugar,coconut & orange peel to boil in a large saucepan until syrup starts to bubble

Prick each doughnut then lower into the syrup
Add as many doughnuts as the pan can hold
Turn often allowing the syrup to be absorbed until brown
Remove from pan with slotted spoons ,place on platter filled with coconut & cover well
Serve while hot