The best bread in the World … no yeast you can use any flour , not as bad as other naughty fatty breads and so yum !

Truely this recipe is specially for Mallika , Nisha and Arlia , Love you guys and flip these over your camping cooktop !!

I tend to use 1/5 cup flour make s8-10 rotis so double the flour for the amount you want to make..

• flour (you can use any flour, eg coconut, spelt )
• olive oil
• water

1. In a large bowl add flour and  water slowly and bind , knead with your hands and fists ( * important not to make the dough to wet , if so just add more flour )
2. Now , add a tablespoon at time of oil , purpose of the oil is so the dough is not sticky
3. Roll into a oval shape and roll till you take all the air bubbles out .
4. Pull of fist full of dough and knead in your palms into a ball, and repeat this till the dough is small round ball shapes
5. Flour a bench top , witha rolling pin , roll out the balls into a thin circle shape , repeat ..
6. Heat a frying pan on medium heat and allow your raw roti to cook
7. Wait till its starts to bubble and then fill, till the other side bubbles then take it off
8. Put in a clean tea towel and crunch the roti in between your hands so that it becomes flaky and wrap up in your tea towel to keep warm while you cook the rest.

Brush some butter on it or eat it with curries , chutneys or yogurts.. this is a eat with your hands experience !!

                                                                                                 xxx

This liitle pearler of a rice dish goes with everything , accompanies any curry , stirfry or eaten alone !!

• pre cooked rice (basmati preferable)
• mustard seeds
• coconut oil or olive oil
• shredded coconut
• good coconut milk
• kaffir lime leaves
• red chillies

Method:

1. Heat small amount of oil in a frying pan till warm
2. Add mustard seed , watch them heat up and pop and crackle
3. Add 2 or 3 chillis and kiffir lime leaves,  fry up till they slightly change colour
4. Pour in rice and stir
5. Add shredded coconut and 2/3 tbs coconut milk
6. Stir till the rice is coated and hot.

Alright well Im excited to tell you that this was one of my first original dessert recipes I ever made.. and honestly I was nervous at first as ovens and I havent had the best relationship … But this was a real breeze and a delight to make!!

1. 1 cup rice flour
2. 1/2 cup gluten free cornflour ( found in most supermarkets)
3. 1/2 cup soya flour
4. 150g butter , chilled , chopped
5. 2 tablespoons chilled water
6. 3/4 cup mascarpone cheese
7. 3 large  fresh lemons , juiced , rind grated
8. 4 eggs , at room temp
9. pure icing sugar , shredded lemon rind and thick double cream of your choice …ooohhh!!

Ok to Prepare and Bake you must :

1. Preheat oven to 180 degrees, Grease and line a 3 cm tart pan.
2. Sift all flours , 3 times over so its like angel dust !
3. The butter and half the sugar in a food processor until mixture resembles crumb like . Add the water and process until mixture binds and romances together .
4. Turn the dough like mixture onto a lighlty cornfloured surface, knead gentle with your knuckles, and shape it into a 10cm disc. Wrap into baking paper and refridgerate for 30 mins or so.
5. …………………….30 mins……………………. have a  arbonne facial while your waiting …………..
6. 30 mins is up … roll out pastry between 2 sheets of baking paper until 2mm thick and 30 cm disc.
7. with your fingers gently mold into your tart dish including sides.
8. put in fridge again for 15 mins
9. Now… last step linbe the pasty with baking paper put uncooked rice on top and cook in oven for 10 mins or until pastry is firm. remove paper and rice and pop back into oven for a further 5 mins till golden brown. reduce oven to 160 degrees.

The filling:

1. using an electric beater combine mascarpone , 1 tablespoon lemon rind , 2/3 cup lemon juice and remaining sugar .
2. Add 1 at a time the eggs beating well… on medium speed
3. Pour filling into a pastry case , and into the oven for 40 -45 mins until filling has set .
4. Once baked … i guarantee your mouth will be watering …….. but let it cool and set first before cutting your slice ..
5. Top with sifted icing sugar , garnish with lemin rind and that yummo double cream!!

wow! its a show stopper !!

When my mum first made this …. I fell in love !! I couldnt believe how amazingly romantic this cake is!!

Im happy to share this with you all !!

150g Reduced salted butter , chopped

100g Drak Toblerone chocolate , chopped into pieces

1 cup caster sugar

1tsp coffee ( instant is fine with tbs boiling water)

3 eggs seperated

200g hazelnut or almond meal

Method to Heaven in your Mouth:

1. Place Butter Toblerone , 3/4 cup sugar , coffee in a pan , put it on really low heat and stir till nicely melted, mix evenly together till smooth …. ( You willl be tempted to dip your finger in for a taste … BUT DONT DO IT!!!!)
2. Beat , egg whites till soft paeks form
3. Beat in remaining sugar slowly
4. Mix the hazelnut or almond meal and choc mixture together , and then ‘gently’ fold in egg whites until combined through..
5. Sppon into a slightly greased pan and bake in a 160 degree oven,,, ahhh !! the warm smell of chocolate baking is a sin…..!

Angel dust it with Icing Sugar and Love It as much as I do !!

A real treat , Naughty Naughty Naughty but  Nice  !!

125g dark chocolate , chopped

50 g butter , chopped

4 eggs , seperated

1/2 cup milk ( cow or rice , oat )

1 teaspoon vanilla essence

200g almond meal

200g cocoa

1 tablespoon gluten free baking powder ( you can find easily at any supermarket or health shop)

1/2 cup firmly packed brown sugar

1/2 cup choc bits

METHOD

1. Preheat oven at 200 degree.
2. Line a 12 hole muffin pan with paper cases
3. Melt chocolate and butter stirring after every minute . cool.
4. stir in egg yolk , then gradually add milk and vanilla essence.
5. Combine almond meal , sifted cocoa and baking powder , sugar and choc bits in a large bowl..
6. Stir in the choc mixture nicely
7. Beat the egg whites in a bowl until soft peaks
8. With a large metal spoon , fold 1/3 of the egg whites into the choc almond mixture , then add the remaining egg whites
9. Spoon mixture evenly into cases
10. Bake away for 20 minutes
11. Take baked hot muffins out the ovens and stand for 5 mins on a cooling rack
12. Eat warm , Sift with icing sugar and cocoa , get decadent with melted butter and a cup of tea!

You can add dates and raisins to this recipes !!

 You can eat this for breakfast , dessert or lunch , midnight , snack , take to a bbq, great for kids parties and I can guarantee that everyone will come back for seconds or sneaky thirds !!

So easy , if you blink you’ll miss the recipe :

440 g fresh pineapple pieces

220 g mandarin pieces

220 g marshmallows ( the good ones )

125 g desiccated or flaked coconut ( you can lightly dry toast them if you like)

1 cup seedless grapes

2 cups sour cream

1/4 teaspoon himalyan sea salt or sea salt

Ready Dont Blink !!

Combine it altogether in a bowl and pop it into the fridge . Overnight would the best !!

Get ready to tell everyone this recipe!!

You have to try this !!

1 cup rice flakes

60 g butter , melted

1/4 cup brown sugar

250g strawberries washed hulled and sliced in half

1/4 cup ground almonds + 1 tablespoon ground almond seperate

2 tablespoons red wine vinegar

2 tablespoons pure icing sugar

750g ( Philadelphia ) or any cream cheese , room temp and soften

3/4 cup caster sugar

2 eggs

1 tablespoon fresh lemon juice

METHOD

1. Combine rice flakes , butter , sugar almonds.
2. Press into the base of a approx . 22cm lined spring form pan and bake at 180 degrees for 15 mins , then allow to cool.
3. Toss together the strawberries , red wine vinegar and icing sugar together . Set aside for 10 mins , stir occasionally to coat all berries , then Drain and reserve the liquid !!!
4. Beat the Philly and sugar until smooth …….. add eggs , lemon juice  and almond meal .
5. Pour over the prepared crust , top with the strawberries and bake at 160 degrees for about 50 mins .
6. Once baked , very important to let it cool in the oven with the door ajar .
7. Heat the reserved liquid over a low heat in a small saucepan until it bubbles and reduces by half . Brush syrup over cooled down cheesecake..

The most important is to eat , enjoy and dont share with anyone !!!! hee! hee! ok maybe someone special , a small piece only because its the best treat on the couch with re run of “dirty dancing !!”

A yummy flaky hot baked spinach pineapple , fetta and ricotta filo….!! enough spinach to make you as strong as popeye!!!!!!!!!!!!!!!!!!!!!!

• 2 packets of frozen spinach
• 150 g ricotta
• 150 g unsalted fetta
• filo pastry
• 1 egg
• olive oil / ghee
• pepper
• handful of dill
• 1/4 fresh pineapple
• handful of coriander

Method:

1. Pre heat oven on 120 degress. Line a baking dish with baking paper
2. Defrost spinach .(i choose to leave in plastic and submerge in hot water , microwave could over cook the spinach)
3. fresh 1/4 pineapple chopped or blended finely and squeeze all juice out.. till pineaple is dry!
4. wash and roughly chop dill , coriander and put into bowl add the pineapple
5. crumble the fetta nd ricotta in bowl with pineapple and greens
6. squeeze the liqiud out of spinach , completely SQUEEZED!!!
7. add to bowl , add egg… (if you find your mixuted seems wet , only add egg yolk) or else whole egg in …
8. mix together , crack pepper and mix!
9. Prepare you filo by , placing your sheets in a damp towel .
10. peel a sheet and brush ghee or olive oil lightly and place another sheet  twice again repeat the brush process , so you have 3 layers of brushed filo . This allows the filo to stay fluffy..
11. fold your filo horizonally , and spoon your mixture in .

To Fold:

1. fold into a triangle around the filling .
2. tuck all the filling in , and continue the triangle process
3. at the end , brush with olive oil and place on your baking tray.

place into oven for 20 minutes, check the pastry is golden brown .

Serve on plate with chutney , salad and ENJOY!!!

2 tbsp Tamari ( wheat free soya sauce)

1 1/5 tsp maple syrup

500 g chicken or tofu

Vegetable oil , for fying

Rice paper rounds

Vermicelli noodles

Cucumber julienned

Hoisin sauce

Shallots (optional)

Lettuce

Bean sprouts

Mint leaves

1. Blend the Tamari and the maple syrup in a dish and add the meat , turn to coat each piece . Cover and leave to marinate in the refrigerator for at least an hour or overnight.

2. Heat a pan over medium heat , unitl hot , add oil and cook the meat for 4 – 6 minutes each side , depending on the thickness of each fillets , cook till caramalized on the outside . Remove from the pan and slice into fine strips ( this methods allows the meat to stay tender)

3. Chop up lettuce and shallots have your bean sprouts washed and ready.

4. Fill a heatproof bowl with boiling water , add the vermicelli noodles to it and allow to soak and soften for 2 minutes , strain it out of the water , rinse under cold water and set aside.

5. Fill a deep wide bowl with boiling water , add 2 rice round sheets into it submerging completely till it has turned opaque and pliable for 20 sec . carefully take the sheets out ( may need to 2 sheets depending on how thin the sheet) Ensure that the water is very hot when doing the rest of sheets , only do them one by one as the rolling process .

6. Ensemble , by placing your lettuce , shallots , cucumber bean sprouts and chicken in the centre of the rice round , spoon on hoisin sauce and vermicilli noodles and fold in the edges and roll each roll.

1 aubergine /eggplant cut into 1cm cubes

3 tbsp olive oil

1 large onion, thickly sliced

1 carrot

2 garlic cloves

115 g brown capped mushrooms

2tsp ground coriander

2 tsp cumin seeds

1 tsp chilli powder

1tsp ground tumeric

600 ml pint canned chopped organic tomatoes

300ml vegetable stock

1 tbsp tomato puree

75 g dried apricots roughly chopped

400g chickpeas ( optional canned)

2 tbsp fresh coriander , to garnish

1/5 litre hot vegetable stock

Salt and pepper to taste

200 g instant polenta

1. Preheat the grill to medium , Toss the eggplant in 1 tbs of oil in a grill pan and cook for 20 minutes , turning occasionally , until softened and beginning to blacken around the edges – brush with oil if the eggplant gets to dry.

2. Add the remaining oil into a tagine dish or alternatively a heavy based saucepan over a medium heat . Add onion , stir fry for 8 minutes until soft transparent and golden , add carrot , garlic , mushrooms and cook for 5 minutes , add spices and stir occasionally , for a further minute.

3. Add tomatoes , stock , stir well , add tomato puree . Bring to boil and then reduce the heat to simmer for 10 minutes until sauce begins to thicken and reduce.

4. Add eggplant , apricots , and chickpeas , partially cover and cook for 5 minutes, stirring occasionally .

5. Meanwhile , make the polenta by , pouring the vegetable stock into a pan and bring to boil . Pour in the polenta in a steady stream , stirring constantly in a clockwise direction with a wooden spoon , so that the polenta does not get clumpy . Reduce the heat to low and cook for 1 – 2 mins , or until the polenta thickens to mashed potato consistency .

Serve , together , garnish with coriander and enjoy!!

Recipe Description:

A delicious and super healthy acai berry shake that will help you keep fit. With added maca, this acai berry shake recipe is strong and really nutrient and protein rich. A real whole food shake recipe that is wholesome and natural.

Ingredients:

2 cups coconut milk

1 banana Strawberries Acai berries

Celtic sea salt

Dash of cinnamon

1 tsp, coconut oil

2 egg yolks maca powder (if you have never tried maca before, take a small amount-as it is very strong)

3  very ripe bananas (almost brown)

fresh juice of 2 lemons

3 freshly squeezed oranges

2 tablespoons honey

1 teaspoon vanilla essence

250g  plain yogurt

3 egg whites

METHOD..

1. Peel the bananas    mash them well till smooth (no lumps)

2. Add the lemon juice and orange juice , Small amounts at a time, so that you don’t add to much, mixture may go to runny .

3. Add honey and vanilla essence and mix well with a fork , then add yogurt .

4. in a seperate bowl , beat the egg whits until they form soft peaks , (you can check by plunging a fork in and out of the mixture, if it resembles a mountain, its down.)

5.Fold the egg whites into the banana mixture , mix with a fork

6. Pop in the fridge covered for an hour or so …

!!!!! Then yummy yummy yummy you got banana in your tummy , and it tastes so bloody good!!!

Full of great potassium , calcium and with a hint of citrus twist , which we all know is great Vitamin C!!

• A creamy ripe avocado
• Freshly shaved parmesan cheese
• Double brie cheese
• Sourdough loaf ( or bread to your preference)
• Butter
• Salt /Pepper
• Finely sliced fresh Garlic
• Lemon

Method:

1. Slice a piece of your favourite loaf about 2cm thick.
2. Put it under a warm grill, till it is slightly toasted through.
3. Take it out , and lightly spread the butter.
4. Place thinly sliced Double Brie cheese over the top covering the bread and pop it back under the grill. Let it melt softly.
5. Take it out of the grill , place your thinly sliced garlic over the brie, and then back under the grill.
6. In a seperate bowl, add your avocado, mash with a fork , add salt and pepper to taste and a squueze of lemon juice, whisk the avocado mixture till creamy but chunky,(but not runny or to soft).
7. Remove the bread from the grill when you can see the garlic slightly brown, and a nutty fragrance instead of pungent garlic. Top a heap of avocado on the toast , and put it under the grill till golden on top.
8. Making sure it does not burn , take it out and grate fresh parmesan cheese over the top (a generous amount ) and last but not least into the grill …

Eat Hot !!!  An old favourite of mine turned Gourmet !!!

You will be satisfied with the creamy avocado , nutty garlic and the tang of the cheeses.. It is a few trips to the griller but very worth it , it only takes less than 5 mins …

Perfect meal or snack for one…

• 1 large fresh mud crab
• 2 cups fish stock
• 2 tbls garlic ,crushed
• 1 tbls fresh red chilli , chopped and keep the seeds
• 1/2 cup coconut cream
• 1 cup whole peeled tomatoes (tinned organic)
• 2 large onions , finely grated or chopped
• 2 tbls fresh ginger , finely chopped
• 2 tbls green curry paste . ( refrer to my green curry paste)
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 2 tbls tamarind paste
• 2 tbls lemon juice
• 2 tbls coriander , fresh
• fresh cracked pepper
• sea salt or rock salt to taste

method

1. Remove main shell of crab , or preferably batter your eyelids and ask your local seafood guy to cut chop and clean the crab for you ..
2. Heat a very large saucepan ,
3. Dry fry onion , garlic , ginger , mustard seeds and coriander seeds until the spices start warming and fire cracking !
4. Add green curry paste stir through for 2 mins, and just before it dries out add tamarind tomatoes .
5. Pour in the Fish stock into the pot , and coconut cream and let it simmer for 5 – 8 mins and let the flavours romantisize , allow the pastes and spices to cook , making sure they are not a raw taste, ( feel free to have a small teaspoon taste test )
6. Add your crab . Boil together for another 5 -8 minutes .
7.  The crab should only take less then 10 minutes to cook the flesh .
8. Serve with Boiled rice , and roti ‘ s!!!

The secret to this dish is to NOT OVER COOK !  If crab or any seafood is overcooked it can turn chewy and dry . !!! A dish that you should not keep your eyes off !!  !! !!  So fragrant and delicious , A dish you will need a bib , both hands and and beware you can totally over eat , the flavours are addictive !!

• 500 g fresh mahi mahi fillets
• 1 cup lemon (or lime ) juice
• 1 tsp Sea Salt ( himalyan pink salt )
• 1/2 medium sized cucumber
• 1 tsp chilli , chopped
• 1 1/2 cups coconut milk
• 1 tsp dill , fresh and chopped
• 1/4 cup pineapple , finely diced
• Fresh grinded pepper to taste
• Extra lemon juice to taste at the end .

method

1. Cut fish into small cubes.
2. Place fish in a bowl with the lemon juice and salt .
3. Place in fridge for a minimum of 2 hours or even better overnight.
4. After marination period , wash the fish off , discarding the juice . Drain.
5. Mix fish with coconut milk , dill , chilli , pineapple , pepper cucumber enough for personal taste for texture and crunch , salt and pepper.
6. Add your lemon juice for tang and flavour . (Dont overdo the lemon juice )
7. Serve chilled and eat fresh and straight away .

This very exotic traditional island food , is delicious delicate and a very velvety texture for the fish , allowing but its true flavours to showcase . It is best to be eaten alone or you can accompany it with rice .

There are so many chocolate mousse recipes , but this one my fellow chocolate lovers!!  I love it , has no coffee , little sugar , more egg whites than yolk and no butter!!  and i bet your wondering this wont be good!! But , i assure you its fabolous!!

• 125g dark chocolate ( 80 or 90 per cent )
• 1 tablespoon sugar
• 3 eggs yolks
• 5 egg whites

Method.

1. Crush chocolate slightly into small pieces
2. Have a saucepan with water boiling on the stove .
3. Put a stainless steel mixing bowl over the top of the boiling water ,and place the crushed chocolate in the bowl and slowly stirring it with a wooden spoon, allow it to gently melt.
4. Remove from heat and add sugar . Stir well and add the 3 seperated yolk , one at a time.
5. Beat the eggs whites in a seperate bowl until stiff and glossy peaks are formed .
6. Gently fold the fluffy whites into the chocolate mixture until well combined..
7. Pour into serving bowls or rampkins , cling wrap them and put the yummy chocolate babies in the fridge to set overnight.

Tasty , romantic , great for cutting out carbs … Enjoy with Loved ones or indulge by yourself.. Enjoy!!

• 1/2 cup rolled rice
• 1 cup lite coconut milk ( better still really fresh coconut water )
• 1/4 organic natural yourt
• 1/4 cup pineapple juice
• 1/2 cup crushed pineapple
• 1 large juicing peach or nectarine
• 2 ladyfinger bananas , mashed
• 1/3 cup grated coconut
• 1/3 macadamia nuts ,crushed small
• pinch of sea salt
• pinch of cinnamon
• pinch of cardomon
• pinch of nutmeg

Method.

1. Place the rolled rice , salt , milk and water in saucepan and slowly bring to boil . Simmer until it has the consistency of porridge . Allow to cool slightly .
2. Place all wet ingredients and dry ingredients and mix thoroughly .
3. Serve up , pouring over pineapple juice or coconut milk.

Eat well , be healthy , A tasty Low GI breakfast that will give you strength and energy .. enjoy!!!

• 1 cup organic rolled oats
• 1/2 cup orange juice
• 1/4 cup organic oil – free sultanas
• 1/2 cup organic natural yogurt
• 1 green apple , grated (with peel and seeds )
• 1 orange , chopped
• 1 banana , mashed
• 1/4 cup grated fresh coconut
• 1/4 cup almonds , ground (with skins )
• sprigs of mint
• 1/2 papaya

Method.

1. Soak oats , sultanas  and almonds in orange juice  in a covered bowl overnight in the fridge.
2. Just before eating , add remaining ingredients and mix through..
3.  Dolop the yogurt and enjoy!!

If you can’t get your hands on organic products  , don’t feel bad because it will taste just as good!!  ( but remember using organic will magnify your nutrients level by 700 times!! )

• 1 1/2 tbsp cumin seeds
• 2 tsp coriander seeds
• 1 tbsp sweet paparika
• pinch cayenne pepper
• 2 large handfuls coriander , chopped
• 1 large handful flat leaf italian parsley , chopped
• 4 large garlic cloves , crushed
• 2 tbsp olive oil
• 4 tbsp lemon juice
• Pinch of ground black pepper
• chillis (optional)method.
  1. Place the cumin and coriander seeds, parprika and cayenne pepper in a small , dry frying pan and toast for 1 minute over medium heat ,or until fragrant.
  2. Once ready , put spices into spice grinder, mortar and pestle , and grind into a fine powder.
  3. Place dry spices once ground in a food processor with coriander , parsley ,garlic , oil and lemon juice .(optional chillis)
  4. Season with freshly ground black pepper and process and process until well combined

Now! this very fragrant Morrocan /African influenced marinade can made in so many different styles , but this is my favourite . It can simply compliment any seafood , meat or vegetables. eg. tofu /vegetable kebabs , chicken tenderloins , lamb / beef  on a bbq accompanied with salad and cous cous.. Perfect for the BBQ.

My favourite is a fresh Barramundi…

Put your fillet of fish flat , on a non metallic dish and pour over the chermoula . Paste evenly over the fish well , cover and marinate in the fridge for about 1 hour , or more..The longer the better the taste.

Meanwhile , prepare your cous cous , steam zucchini , sweet potato and a mint and cucumber raita.

After marination period , remove the fish from chermoula , reserving the liquid . Heat a chargrill plate or barbecue over a high heat and cook the fish for 2 -3 minutes on each side , basting with the remaining chermoula .

Serve with your vegetables and cous cous… Pour yourself and lovely glass of chilled Rose and enjoy!!!!

• 1 cup pre soaked organic quinoa
• 1 small red or brown onion diced finely
• 3 cloves garlic chopped
• 1 small carrot diced
• 1/2 sml red capsicum
• 6 sml button mushrooms
• 1 can organic chickpeas or soaked overnight fresh chickpeas
• 1 tsp. cumin seed
• 2 sml bright red chillis , (optional) fresh , dried, flaked or powdered
• 1/2 fresh lemon juice
• Handful of baby spinach
• 1 tbs. Rice Bran Oil

method.

1. Heat the rice bran oil on low heat
2. Fry the onion , garlic till transparent and fragrant
3. Add chopped carrot , diced mushroom, capsicum and chickpeas.
4. Fry till partially cooked.
5. Add red quinoa , salt , 2 cups boiling water, mix lightly with a soft hand
6. Put on low heat  with a lid on .
7. Cook till the quinoa is soft , full  and fluffy.
8. Squeeze over lemon juice for a tangy sharp taste.
9. Toss through the fresh spinach just before serving .

You can vary this recipe with your favourite choice of vegetables , meats or seafoods..eg, brocollini, prawns, chicken.

Eat to good health, happy heart and protein for energy and well being.

2 cups strawberries , fresh or frozen

1 cup plain yogurt (non fat)

Blend strawberries in blender. Stir in yogurt . last but not least before eat is to freeze!!!

• Fresh Squid Rings as many as you like!
• Sea Salt finely grinded
• Cayenne Pepper
• Rice Flour
• Oil of your preferable choice ( extra virgin, vegetable or conola)
• Kiwi Fruit halfs and squeezed of its juice

Method.

1. Pre heat your fryer, or a pot with half filled with your preferable oil.
2. Rinse the squids in fresh water, then slice length ways
3. Scourching the innerside of the squid tube with a very sharp knife, slicing half way through the squid first oneway then the other way, making a checker board design.
4. Marinate , in a bowl coating squid with kiwi fruit juice lightly covering the squid to help tenderizing .
5. Rub with salt n pepper coating evenly each squid tube
6. In a seperate bowl have your rice flour ready, then lighty powder each squid
7. Carefully place each squid in your very hot oil.
8. Let it cook, until the squid curls up in a tight ring and colours to a golden brown.
9. Place your cooked squid on paper towel to saok up the excess oil
10. Complete all your squid frying.

Turn off oil.

Presentation.

Cut your squid which are now curled into a round and slice into bite sized pieces.

Squeeze of lemon and a dolop of mango mayonniase and enjoy!! 

that’s right… I’ll be posting and sharing some of my yummy times with you soon…. be on the look out!