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Saffron Rice with Cashews
Vegetable Samosa
Indian Mixed Vegetables
Curried Brown Rice Vegetable Casserole
Whole Wheat Johnny Bake (Using Yeast)
Ochro Rice
Melongene Casserole
Coconut Sweet Bread
Lemon Loaf
Garlic Cheese Bread
Good N' natural Brown Rice Cakes
Crispy Shark Nuggets
Vegetable Fried Rice
Carrot Cake
Tutti Frutti Loaf Cake
Cream Cheese Frosting

3 1/4 Cups hot water
1 tsp. salt
1/2 tsp saffron powder
3tbsp butter
3tbs Lotus Soya Bean Oil
2cups Lotus Parboiled or White Rice
4tbsp. cashews
2tbsp. parsley or celery

Method:
1. Cook rice with saffron powder, salt and half of the butter in hot water until the water is absorbed and the rice is tender
2. Cook cashews in Lotus Soya Bean Oil in shallow frying pan until crisp.
3. Add cashews to rice and garnish with parsley or celery.

Filling
1-2tbsp of Lotus Soya Bean Oil
1/2 Cup each of the following: finely chopped potatoes, cauliflower, cabbage and green peas.
1 sliced onion
2tbsp chopped chives
2small hot peppers or bird pepper (crushed)
2 cloves of garlic (minced)
1 one inch ginger (minced)
5 cumin seepds (crushed)
Salt to taste
1 tsp Saffron powder

Method
1. Heat Oil and Brown Onions, chive, hot pepper, garlic, ginger, sffron pwder and cumin for a few minutes. Add a little water if necessary
2. Add vegetables and cook until tender
3. Add salt to taste
4. Cool and fill Pastry Dough

Pastry
1Cup Lotus Baker Flour
1/2 Tsp Salt
Water
1/2 Cup good N' natural Whole Wheat Flour
1 1/2 Tsp Shortening
Lotus Soya Bean/Frying Oil for frying

Method:
1. Rub shortening into flour and salt. Knead with a little water until a soft dough is attained
2. Divide into small balls. Roll into circles about 4inches in diameter
3. Place tablespoon of filling and roll up in cone like shape and close the ends carefully
4. Deep fry in hot Lotus Soya bean oil until light brown

Makes 15 - 18 samosas.

1/2 lb. Potatoes (peeled and cubed)
1/2Lb. Tomatoes, sliced
1/2 lb green peas, fresh or frozen
hot pepper to taste
1 piece ginger, crushed
2tbsp of Lotus Soya Bean Oil
1 tsp tumeric powder
chili powder to taste
1/2 tsp mustard seeds
1 tsp sugar
salt to taste

Method:
1. Fry mustard seeds in hot oil until they burst
2. Add potatoes and fry a little and then add a little water and allow to cook until almost done
3. Add tomatoes and remaining ingredients
4. Cook on slow heat until tomatoes become pulpy

Nb. Cauliflower, beans and cabbage may also be added

Ingredients
1 cup of good N' natural brown rice, rinsed
1 medium potato, peeled and cubed
1carrot cut into chunks
2ozs of bodi cut into ? inch chunks
1 cup cauliflower florets
1 tsp ground roasted geera
1 tsp saffron powder
1 tsp ground coriander seed
? hot pepper
1 onion finely chopped
2 cloves garlic chopped
2 1/2 cups vegetable stock
two tbsp LOTUS soya bean oil

Method:
Heat oil in heavy pot, add garlic and onion and cook until tender
Add vegetables and stir, add spices, salt and pepper, stir
Add rice, stir
Add broth and cook to bubbling, cover and steam for 45 mins

Serves 4 to 6

4 1/2 Cups Lotus Bakers Flour
3 1/2 Cups Lotus Whole Wheat Flour
4 Tbsp Shortening/Butter
3 1/2 Tbsp Brown Sugar
3/4Tbsp Instant Yeast
2 1/2 Cups Coconut Milk or Water

Method:
1. Blend Lotus whole wheat flour and Lotus Bakers flour in a mixing bowl.
2. Add sugar and salt; then rub in fat.
3. Add yeast and mix thoroughly.
4. Slowly add the coconut milk or water and knead to make a smooth dough.
5. Divide dough into two equal portions and roll into a ball. Leave to rest for 1/2 hour - 3/4 hour in a warm place.
6. Roll each piece with a rolling pin to 1/2" - 3/4" thick.
7. Place on a greased baking sheet and bake in a hot oven at 350¡®F for 20 - 25 minutes.

2 Cups Lotus Parboiled Rice
1 Onion (Chopped or Sliced)
4 Cups Coconut Milk
12 Large Ochroes (Sliced)
3 Cloves Garlic (Finely Chopped or Grated)
Black Pepper
1 Tbsp Lotus Soya Bean Oil
1 Sprig Celery (Finely Chopped)
Salt
1/2 lb Cooked Pigtail /1/2 lb Salt Fish

Method
1. Fry ochroes, garlic, onion and celery in oil. Add cooked pigtail or salt fish or both.
2. Add rice, coconut milk, salt and black pepper to taste, if necessary.
3. Cover and leave to simmer on a low heat until rice is tender.

1 medium melongene
1onion finely chopped
1 sweet pepper OR
2 pimento peppers, chopped
2tbs. Parsley, chopped
1tsp. Oregano
2tbsp. Lotus Soya Bean Oil
2 tbsp. good N' natural Whole Wheat Flour
4-6 slices of bread Buttered
2-3 medium tomatoes
good N' natural Wheat Germ for topping

Method:
1. Peel melongene, dice and cook in slightly water until tender. Drain and save liquid.
2. Heat Lotus Oil, saute seasonings.
3. Add flour, stir and gradually add 1 cup saved liquid. Stir in melongene.
4. Line buttered baking dish with buttered bread and pour ? melongene mixture over it.
5. Cover with sliced tomatoes and another layer of melongene.
6. Sprinkle top with wheat germ, dot with butter and bake for 30 - 40 mins. at 350

1 1/2 Cups grated coconut
1 cup of sugar
1/2 oz. margarine
1/2 cup of dried fruit or candied peel
1/4tsp. salt
2 1/2 cups of Lotus Flour
1 Tbsp. yeast

Method:
1. Put 1 cup of water into a bowl. Sprinkle in the yeast, then add tablespoon of sugar and 2 tablespoons of the flour. 2. Stir well with fork, leave to rise.
3. In another bowl, mix grated coconut, sugar salt and softened margarine. Let sugar dissolve, stirring occasionally.
4. Add yeast mixture, flour and dried fruit to the coconut mixture. Mix well with large spoon or spatula. Leave to rise again for 1 hour. Cut into two.
5. Turn out onto floured board. Knead lightly and put into two well-greased loaf tins. Leave to rise till nearly twice their size.
6. Heat over 350 and bake until brown, for about 30 mins. Remove from oven, turn onto a rack and brush with thick syrup to glaze. Cool. Serve as desired

4 lbs Lotus Bakers Flour
1/2 lb margarine
Approx. 4 cups of water
1 lb sugar
1 lb mixed fruit
11/2 tsp cinnamon
2 ozs. Yeast
1 tsp salt
2 ozs milk powder
2 tbsp Vanilla essence
Yellow food colouring add to water
2 1/2 tsp. lemon essence

Method:
1. Mix all ingredients into a smooth well developed dough
2. Divide dough into desired size and roll into desired shape and place in well-greased pans
3. Leave dough to rise twice the original size and then bake in an oven preheated to 325 degrees F fro 20 -25 mins or until golden brown...

5 lbs Bakers flour
Approx. 5 cups liquid milk
1/4 lb margarine
4ozs sugar
1lb cheese
1 tbsp salt
1 ozs garlic powder
2-3/4 tbsp yeast

Method:
1. Combine all of the ingredients together in mixing bowl
2. Knead until smooth and satiny
3. Place dough to proof in warm place until double in size
4. Cut dough into desired size and mould into desired shape. Place in greased tins and allow to rise until it has doubled its size
5. Bake in pre-heated oven at 375'F for 20-25mins. Or until golden brown.

1/3 Cup Lotus All purpose Flour
1tsp Baking Powder
1tsp Ground Pepper
1/2 Cup of combination of bread crumbs and good n'natural wheat germ
1 cup low fat milk
1 egg
1/1/3 cup brown rice Cooked
1/3 Cup Chopped Parsley or celery

Method:
1. Pre Heat Oven to 350 degrees 
2.  Sift flour, baking powder and pepper
3.  Toast bread Crumbs and wheat germ in oven for about 15 mins.
4.  Put toasted crumbs into separate bowl stir in low fat milk and let sit for 5 minutes
5.  Add eggs and rice and beat, make sure the grains of rice are separate and breakup any lumps which may form. 6. Stir in sifted dry ingredients. The mixture will be very thick.
7. Lightly coat a non stick frying pan with Lotus Soya bean oil and place over medium heat. Spoon in a 1/4 cup of batter and cook until the cakes are dry around the edges and a few small bubbles form on the top about two minutes. Turn and cook until browned on the other side, about 1 and 1/2 minutes longer. (you may want to practice first with a smaller bit of batter. 
8. Transfer batter to cooking tray and cover to keep warm.

This recipie makes about 12 cakes.

Brown rice cakes make a great appetizer or as a great side dish, serve tham with a bit of chutney for a little extra spice.

1 cup good N' natural bran
2 cups of Lotus soya bean oil
1 cup Lotus all purpose flour
1lb shark fillet
1oz lime juice
1 tsp salt
1 tsp black pepper
4 cloves garlic, crushed
1 egg
2 ozs water

Method:
1. Cut Shark into nuggets and wash with half of lime juice and drain.
2. Add remainder of juice to washed nuggets
3. Season with black pepper, salt and garlic
4. Beat eggs and water together and coat shark nuggets.
5. Mix good N natural bran and Lotus flour togther and roll nuggets in the mixture.
6. Deep fry until golden brown.
7. Drain on absorbent paper.
8. Garnish with tomato and lime slices.

Great finger food or snack, serve with a spicy dip

2tbs. Water
1 tbs. soy sauce
1tsp. salt
1tsp. sesame oil
1tbs. minced garlic
1tbs. minced ginger
3 tbs. LOTUS Soya Bean oil
2 eggs lightly beaten
1/2 cup, minced chives
1 medium onion, finely chopped
1 medium carrot, finely chopped
8 dried Chinese mushrooms, softened in hot water for 20 minutes, stems removed, and caps cut into 1/4 inch dice.
2 pimento peppers, seeded and chopped
2tbs. Chopped celery
3 cups cold cooked LOTUS Parboiled rice separated with fork

Method:
1. Combine sauce ingredients and set inside.
2.  Heat a wok or large skillet, add one tablespoon oil and heat until hot
3. Add eggs and fry over high heat until set, flip and break up with spoon, remove egg from pot.
4. Heat remaining oil, add ginger and garlic, stir fry until fragrant, add mushrooms and cook for few minutes.
5.  Add onions, chives, carrots, and pepper and continue to cook until vegetables are tender.
6. Return egg to pot, add rice and stir fry until heated throughly
7.  Add sauce and toss to coat evenly.

Serve at once serves 6 -8.

1 cup LOTUS Soya bean Oil
2 cups Sugar
4 Eggs
1 teaspoon vanilla
3 cups carrot, finely grated
1 cup nuts, chopped
1 cup Lotus Cake Flour
1 Cup Lotus Whole Wheat Flour
? Cup good N' natural Wheat Germ
2 teaspoons baking powder
2 tsp. cinnamon, ground
1/4 tsp. salt

Method:
1. Preheat oven to 350.
2. Combine Oil sugar, eggs and vanilla and beat with electric mixer until light(about 5 mins) add carrots & nuts.
3. Combine white flour, whole wheat flour, wheat germ, baking powder, cinamon and salt.
4. Pour batter into greased and floured 9 x 13 pan.
5. Bake for about 1 hour or until top springs back when lightly touched.
6. Let stand in pan for 10 minutes before removing.
7. Cool completely on rack
8. Frost with Cream Cheese Frosting

1/2 Cup shortening
1 1/2 cup brown sugar
2 eggs
2 1/4 cups presifted LOTUS CAKE FLOUR
1/2 tsp. ground cinnamon
1/2 tsp. ground clove
1 tsp.baking soda
pinch salt
1 cup crushed pineapple, drained
1 1/2 cups mixed fruit and chopped nuts (e.g. raisins, currants, cherries citron peel)

Method:
1. Preheat oven to 350'F
2. Grease 8 1/2 x 4 1/2 loaf pan.
3. Cream shortening and sugar in a mixing bowl until light and fluffy.
4. Add eggs one at a time.
5. Re sift flour with spices, salt and baking soda.
6. Stir flour mixture into creamed shortening/sugar in three (3) parts alternating with crushed pineapple. Fold in fruit and nuts. Spoon into prepared pan and bake for approximately one hour until a toothpick comes out clean when inserted into centre of cake.

4 oz. cream cheese
2 tablespoons milk
7 oz. icing sugar, sifted
1 tsp. vanilla

Method:
Cream until light, cream cheese and milk. Add gradually, icing sugar and vanilla. Cream until smooth.