Burnaby Community Kitchens

serves 4 This salad can be creatively decorated on your serving platter. Ingredients: 4 medium potatoes 2 carrots 2 eggs 2 cups cooked chicken or ham (optional) 6 dill pickles ½ cup sweet peas  ½ cup corn 1 to 2 cups mayonnaise 2 tablespoons olive oil 2 tablespoons lemon juice Salt and pepper to taste Directions: Scrub the potatoes and carrots, and place them in a pot.  Cover with cold water and bring to a boil.  Simmer until potatoes are soft.  Cool. In another pot, cover the eggs with cold water.  Bring to a rolling boil.  Take the pot off the heat and let sit for about 12 minutes or until eggs are hard boiled.  Drain water and cool eggs.  Peel eggs. Grate the potatoes, carrots and eggs. Shred cooked chicken or ham (optional).  Cut up dill pickles. Place these ingredients into a large mixing bowl with sweet peas and corn. Add 1 cup mayonnaise, olive oil, lemon juice, and salt and pepper.  Mix well and taste.  Adjust seas...

  Khagineh     Serves: 6   Prep Time: 10 Minutes  Cooking Time: 20 Minutes INGREDIENTS 2 eggs 4 tablespoon flour ¼ teaspoon baking powder ½ cup walnut ½ tablespoon cinnamon powder ½ cup water 1 cup sugar 2 teaspoon bloomed saffron vanilla extract INSTRUCTIONS Step 1 To prepare khagineh, you must first mix in sugar and water in a saucepan and place the pan on the heat so that the sugar is completely dissolved in water and the syrup is thickened. Step 2 Add the saffron as soon as the khagineh syrup has been thickened. Step 3 Break the eggs into a bowl and stir them well. Step 4 After the eggs are thoroughly mixed, add the yoghurt and flour and whisk well until fully incorporated. Step 5 Pour the oil in the non-stick pan and place on medium heat, and after it has warmed slightly, pour the batter in to a pan and spread. Step 6 After one side turn gold flip khagineh and cook for another 5 minutes. Step 7 Turn off the heat ...