Ingredients
1 pack of Alkaramah short crust Block
1 cup of cheddar cheese shredded
3 pieces of medium size tomato sliced

Stages

Heat oven to 350 Fo (200 Co)
Sheet the short crust block into desired thickness
Place ¾ of the sheeted dough into desired pie tray
Place all the cheddar cheese on top to fill the pie
Cut the remaining dough into long pieces and use to form crossing line on top of the cheese pie
Bake until all edges turn to brown
Take out from oven
Serve hot after placing sliced tomato on top

Ingredients

1 pack Alkaramah puff pastry block
½ cup crushed roasted walnut
½ cup crushed hazelnut
½ cup crushed pistachio
½ cup shredded coconut
I cup black raisin
4 cup sweetened liquid milk
1 cup cream of milk
¼ bar of melted butter

Stages

Sheet the puff block to become very thin
Mix walnuts, hazelnut, pistachio, coconut raisin together
Place in oven at 300 Fo (160 Co) until golden brown from both sides
Take out from oven to cool down
Crush the dry puff
Using a desired tray place one layer of the crushed puff followed by a layer of cheese followed by one layer of the prepared nuts
Repeat steps to form three layers
Warm the milk near boiling
Add milk on top of all layers
Add melted butter
Place tray in oven to for 10 minutes at 350 Fo (200 Co)
Meal is served hot

Indian Spring Roll

Ingredients

1 pack of Alkaramah spring roll (large size)
2 medium size onion chopped
3 cups chopped cabbage
2 cups of sliced mushroom
1 carrot shredded
1 capsicum chopped
2 tablespoon coconut milk powder
¼ cup water
2-tablespoon olive oil
½ tablespoon salt
½ teaspoon black pepper
1 teaspoon cumin seed

Stages

Prepare onion and garlic by frying in oil until turning brown
Add capsicum, carrot, cabbage and mushroom and let cook on low heat until well cooked
Add salt and Black pepper
Dissolve coconut milk powder in water and add to the mix
Let mix cool down
Using the mix as filling for spring roll
Deep fry in oil until golden brown