Roast Chicken Tacos

 

Ingredients

• 2 ripe tomatoes, chopped
• 1/2 teaspoon salt
• 3 cups shredded white meat
• 4 radishes, thinly sliced
• 1 small jalapeño, thinly sliced
• 2 cupsshredded cabbage
• 1 cup cilantro sprigs
• 2 limes, in wedges
• 8 corn tortillas
• Hot sauce (optional)

Method

 

1. In bowl, sprinkle tomatoes with salt. Arrange chicken, radishes, jalapeño, cabbage, and cilantro on platter. Squeeze lime over vegetables.

2. Wrap tortillas in kitchen towel. Microwave 1 minute to heat.

3. Divide fillings among tortillas.

Source: health.com

Turkish Delight

•    Braise 1 cup Sojee/ Taystee wheat  with 125g butter
•    Add 2 cups of boiling  water
•    Stir to ensure that there are no lumps
•    Add 2 to 2 ½ cups of milk + 1 tblsp rose water.
•    Cook till sojee is thick
•    Add 1 tin condensed milk.
•    When almost done add ½ cup chopped Turkish delight.
•    Decorate with nestle cream and chopped Turkish delight.

Source: Radio Islam Recipes

Layered Tuna salad

Ingredients

	3 leaf/leaves (small) Lettuce
	1 large Tomato, sliced
	1 medium (raw) Egg, whole, hard-boiled
	100 g Tuna in brine, drained
	1/4 small Onion, All Types, finely sliced
	1 tablespoons Capers, in Brine
	1 tablespoons Parsley, fresh, chopped
	1 tablespoons Vinegar, All Types, to season
	1 pinch Salt, to season
	1/8 teaspoons Black Pepper, black, freshly ground Instructions Place the lettuce leaves directly in the base of a lunch box. Top with the sliced tomatoes. Shell the egg and slice it. Place the slices over the tomatoes, then spoon the tuna fish on top. Scatter the red onion, capers and parsley over the top of the tuna, then sprinkle with a few drops of vinegar. Season with salt and freshly ground black pepper. Seal the lunchbox and keep cool – either in the fridge or in an insulated cool bag with an ice pack.