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Cinnamon Rolls

  • 3/4 cup milk
  • 1/4 cup margarine, softened
  • 3 1/4 cups all-purpose flour
  • 1 (0.25 ounce) package instant yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/4cup water
  • 1 egg
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 cup margarine, softened
  • 1/2 cup raisins (optional)
  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
  4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm.

Danish Cinnamon Snails



  • 1 cup warm milk (110 degrees F / 45 degrees C)
  • 3 (0.6 ounce) cake yeast
  • 6 1/2 tablespoons buter, room temperature
  • 2 eggs
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons white sugar
  • 1/4 teaspoon salt
  • 4 cups all-purpose flour, or as needed


  • 2/3 cup butter, softened
  • 1/2 cup white sugar
  • 2 tablespoons ground cinnamon
  1. Pour the warm milk into a mixing bowl and mash in the fresh cake yeast. Mix in 6 1/2 tablespoons of soft butter, eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups of the flour. Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise for 30 minutes.
  2. Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon.
  3. Transfer the dough to a floured surface and knead it until it's firm, about 3 minutes. Divide the dough in half; roll each half into a rectangle no more than 1/2 inch thick. Spread each rectangle with half the filling.
  4. Stack one layer of dough and filling on top of the other rectangle of dough, filling-side up. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1 inch-thick slices.
  5. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper, or grease a baking dish or two cake pans.
  6. Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If you like pull-apart rolls, arrange them in a greased baking dish or cake pans, spacing the rolls about 1 inch apart. Place the uneven end pieces on the baking sheet cut-side up for the best presentation. Let the rolls rest 20 minutes before baking.
  7. Bake the snails in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer to bake: after 10 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and bake the rolls until the sides are fully set, about 10 minutes longer. Cover the baking dish with foil if the rolls begin to get too brown.

Cinnamon Swirl Bread

  • 1 cup warm milk (70 to 80 degrees F)
  • 1/4 cup water (70 to 80 degrees F)
  • 2 eggs
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 5 cups bread flour
  • 2 1/4 teaspoons active dry yeast


  • 2 tablespoons butter or margarine, melted
  • 1/4 cup sugar
  • 1 tablespoon ground cinnamon


  • 1 cup confectioners' sugar
  • 4 teaspoons milk
  • 1/2 teaspoon vanilla extract
  1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Bake at 350 degrees F for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove form pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves.

Spinach with Lentils

  • 1lb Fresh Spinach (or Frozen chopped 12oz package)
  • 1/2 cup Orange lentils
  • 1/2 cup coconut milk
  • 2 tablespoons mustard
  • 2 tablespoons unroasted curry powder
  • 1 tablespoon turmeric powder
  • salt to taste
  • 1 onion
  • 1 clove garlic
  • 1 green pepper
  • pinch cinnamon (optional)
  • pinch lemon grass (optional)
  • 1 cup water
  1. Clean spinach and cut into small pieces. Dice garlic clove, onion and green pepper
  2. Wash lentils and mix with spinach. Add all spices, onion, garlic, green pepper, cinnamon and lemon grass with lentils and spinach and boil for 10 minutes at medium heat. Finally add salt and coconut milk and cooking for 2 minutes on low heat.

Beef Curry

  • 1lb beef (any cut is fine)
  • 1 onion
  • 2 tomatoes
  • 4 tablespoons roasted curry powder
  • 2 tablespoons red pepper powder
  • 1 teaspoon black pepper
  • 3 teaspoons lime juice (or vinegar)
  • salt to taste
  • 1 clove garlic
  • pinch cinnamon
  • 1 piece lemon grass (optional)
  • pinch cardamom powder (optional)
  • 3 cloves (optional)
  • 1 cup coconut milk (optional)
  1. Wash beef and cut into cubes small cubes preferably 1/4 inch cubes.
  2. Dice clove of garlic. Grind or crush cloves into pieces. Add all the ingredients and the beef and bring to boil on low heat and leave for 15-20 minutes.
  3. Finally add the coconut milk and boil for 3 minutes.
  4. A dry spicy meat can be obtained, if all the gravy is allowed to evaporate. This best done in an flat open pan.

Fish Curry with Chillies

  • 500g fish (Tuna)
  • 1/4 teaspoon Turmeric powder
  • 1 dessert spoon raw chillie powder
  • 1 dessert spoon roasted mixed chillie powder
  • 1 dessert spoon roasted mixed curry powder
  • 1/4 big red onion sliced
  • 2 green chillies sliced
  • 1 teaspoon vinegar (optional)
  • 3 pieces Goraka (finely chopped or smashed)(can use Tamarind instead)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger (finely chopped)
  • 2 teaspoon Garlic (finely chopped)
  • 1 1/2 teaspoon salt
  • 2-3 spring curry leave
  • 2 teaspoon oil (coconut oil)
  • 1/4 lime
  • 1 1/2 cup water
  1. Cut the fish in approximately 1 to 1 1/2 inch cubes. If the fish is iced, make sure you marinated it with salt and lime juice and wash off after 15 minutes)
  2. Mix water and all other ingredients other than oil and lime to make the fish curry mix.
  3. Arrange fish in flat pan (each piece to touch the bottom of the pan) and pour the curry mix. Cover and cook till the curry starts boiling.
  4. When curry is boiled tilt the pan and mix the curry letting gravy run around the pan. Cover again and cook on medium heat for 10-15 minutes. When the gravy is nearly absorbed open the lid and spread the coconut or olive oil on top of the fish curry. Remove from the fire and add the lime juice.

Note: Instead of Goraka, Tamarind can be used. Or you can mix both Goraka and Tamarind for extra flavours