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Title: Overnight Oats For Suhoor *
Categories: Grains, Fruits, Dairy
Yield: 1 servings

2 tb Oats (heaped)
2 Dates; pitted, chopped
2 ts Chia seeds
1 ts Dried cranberries
pn Cinnamon
pn Cardamom
3/4 c Milk
Fresh fruit; to serve
Toasted nuts; to serve
Honey; to serve

Mix all the ingredients and refrigerate overnight in an
airtight glass jar.

The next morning, top with fresh fruit, toasted nuts,
and a drizzle of honey.

* Suhoor is eaten early in the morning, before the break
of dawn. The time of Suhoor varies depending on the time
of year in which Ramadan takes place, and also varies
within the month itself, as day length changes.

Published in Woolworth's Taste Magazine

Recipe By: Farzana Kumandan

Makes: 1 serving

RECIPE FROM: https://taste.co.za

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom & Rosemary Fettuccine
Categories: Mushrooms, Herbs, Pasta, Wine, Cheese
Yield: 3 servings

500 g Small whole portabellini
- mushrooms
Olive oil; for frying
3 Sprigs fresh rosemary
25 g Butter
1/2 c White wine
Salt & fresh ground pepper
250 g Fresh fettuccine; cooked al
- dente
70 g Woolworths burratina
Mozzarella; to serve
Wild rocket; to serve

Trim the ends if necessary but leave the mushrooms
whole. Wipe clean with damp a cast-iron grill pan and
grill over a fairly high heat until tender and slightly
charred - about 10 minutes.

Stir-fry the oiled mushrooms in a large non-stick or
heavy cast-iron pan with the rosemary for about 5
minutes, until barely tender.

Stir in the butter until melted, then pour in the wine
or stock. Bring to a bubble. Simmer until well-reduced,
stirring continuously. Discard the rosemary and check
the seasoning.

Arrange nests of freshly cooked pasta on large plates
and spoon over the mushrooms. Add shreds of mozzarella
and scatter over the rocket.

Recipe By: Phillippa Cheifitz

Makes: 3 servings

RECIPE FROM: https://taste.co.za

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