Author name: Tariano Christie

You will need: 2 skinless salmon fillets Salt and pepper Peri Peri Seasoning Fresh/dried Rosemary Juice from one lemon Olive oil Fresh Garlic Pasta / Tomato sauce (Garlic and basil) Butter (optional) INSTRUCTIONS Preheat oven to 350°F / 175°C Place each salmon fillet on a deep baking tray with olive oil apart from each other. Season

You will need: Full glass of Ice Half glass Hypnotiq (Blue) Half Glass Swepps Lemonade Tips Alize can be used instead of Hypnotiq and 7up or Sprite instead of Swepps Lemonade

You will need: 1/4 cup hot “espresso” coffee: Use your favourite brand of coffee, brewed as strong as possible 1/2 cup melted white chocolate: Make sure you have the best tasting chocolate you can find for taste 1 cup steaming hot coconut milk (not the one for cooking): I use the ones that’s full of fat and volume. I use

You will need: A 10 inch round x 3 inch high cake pan Wooden spoon Measuring spoons Measuring cups Greaseprooof paper Fine grater / electric blender A very good oven 2 x 2 litre bowls Ingredients: 2 pounds sweet potato 1 cup plain flour (not self raising flour) 1/2 cup fine cornmeal (optional) 2 cups coconut milk

You will need: A 16 x 24 baking tray A Spatula Measuring spoons Measuring cups Greaseprooof paper An Electric Mixer A very good oven 2 x 2 litre bowls Ice cream scoop Ingredients: 240 grams unsalted butter (at room temperature) 3 cup plain flour (not self raising flour) 2 Medium Eggs 1 1/2 Granulated Sugar 1

You will need: 160g unsalted butter, softened 160g self-raising flour, sifted 160g caster sugar 3 large eggs, lightly beaten 1 tsp vanilla extract Ingredients: Strawberry jam Some icing sugar for dusting Method : Pre-heat the oven to 170°C / 338°F. Grease and line cake pans In a large bowl, cream together the butter, vanilla extract