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AUGUST 2010 OUT NOW!
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ASK . . .
DR GRUGNI
DR VIBHA
THE DOCTOR
MISS MICHE
YOUR OPINION COUNTS
TELL US WHAT YOU THINK OF THE TEENAGER
BACK ISSUES
WRITE FOR US
FOODIE
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MAKE IT FATAFAT
NEED TO WARD OFF THOSE SUDDEN HUNGER PANGS? HERE ARE SOME FATAFAT RECIPES FOR THOSE HUNGRY MOMENTS! MAKE IT A QUICK BITE. 
INGREDIENTS 2 cups macaroni 15ml white vinegar ½ cup mayonnaise ¼ cup sugar ½ teaspoon ground black pepper 2 tablespoons red bell peppers (chopped) ½ teaspoon yellow mustard sauce (optional) ½ large onion (chopped) 1 stalk celery (chopped) ½ capsicum (seeded and chopped) ¼ cup carrot (grated) Salt to taste METHOD Take a large pot of slightly salted water and bring it to a boil. Add the macaroni to the boiling water and cook for 8 minutes until the macaroni is tender. Remove from heat, rinse under cold water and drain. Take a large bowl and add the mayonnaise, sugar, mustard, vinegar, pepper and salt. Stir this well. Add in the celery, onion, carrot, capsicum and red bell pepper and macaroni and stir. Serve cold. |
INGREDIENTS 2 medium carrots 1 large beetroot ½ raw mango METHOD Grate all the ingredients. Mix and your healthy and tasty salad is ready to eat. 
INGREDIENTS 2 cups milk 4 tablespoons sugar 2 tablespoons vanilla custard powder ½ kg sponge cake 1 packet strawberry jelly 200 gms fresh cream 2 tablespoons icing sugar METHOD Prepare strawberry jelly and leave to set in the fridge. Prepare custard and set aside. Whip fresh cream and icing sugar till stiff peaks form and refrigerate. Crush the cake into crumbs.Take a large transparent glass bowl and make layers of cake crumbs, custard, chopped fruit and cubed jelly. Repeat the layers and finally top with whipped cream. Decorate with cherries. Keep in refrigerator till serving time and serve chilled. |
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