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A very simple, basic sangria recipe, which means is a wine punch recipe. While this sangria is delicious as is, this recipe intentionally leaves ample room for improvisation and additions, and should therefore be used as a springboard to create your own unique sangria recipes. The unaltered basic sangria recipe below, however would meet with the approval of strict sangria traditionalists.

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Quince is a small deciduous tree, growing 5-8 m tall and 4-6 m wide, related to apples and pears, and like them has a  fruit, which is bright golden yellow when mature, pear-shaped. The quince's skin and flesh is very hard and needs to be cooked to bring out the flavour. The whole fruit can be cut into large pieces and slowly simmered in water for several hours, sometimes overnight, until it becomes soft and changes colour to a ruby red. The slower and longer it cooks the stronger the colour. The fruit is strained through muslin for quince jelly and the pulp made into quince paste or candied and preserved as quince slice. This tart  is an absolute hit!

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After the celebration of Christmas it's Easter time. As we all know eggs were adopted by Christianity as a symbol of Jesus Christ's resurrection, and came to form part of the traditions of Easter Sunday. This year let's be creative and decorate your own Easter egg and surprise your friends and family. If you have kids, this is the best way to have fun.  You don't need many things, just some decorating material, chocolates, colors and your imagination will create the masterpiece. Let's check it out!

Blue Designer Eggs

Materials required:

• Boiled Eggs
• Round stickers and strips of tape
• Vinegar
• Blue and red food coloring

Method: Hard-boil eggs before you dye them, or blow them after dyeing. To reduce the chances of your eggs cracking when hard-boiling, use very fresh eggs and make sure they are at room temperature. Cook in a small saucepan so eggs move around less, and remember they should simmer rather than boil. To blow eggs, use a long needle to make a small hole at each end of egg. Place your mouth on one end and blow the contents into a bowl. Rinse egg out with water and a little vinegar then allow to dry on paper towels.

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This Russian fare is first decorated with a cross and blessed before being served on Easter Sunday. Essentially it is  a crustless cheesecake, it is perfect served with fresh strawberries. The mixture can easily be doubled or tripled, and made in one large mould for a crowd. It is also delicious spread on toast or brioche, so why not try it this Easter for something different?

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This recipe is something simple but really luscious, so here, in all its former glory, a delicious starter for summer time or anytime really, you do not need an excuse!

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Fish makes a healthy alternative to red meat as well as providing a deliciously alternative taste for tantalizing your taste buds. This BBQ Oriental Snapper is extremely tasty, can be eaten all year around and it is quick and easy to prepare and cook. Sow why not make it for dinner tonight?

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Tagine is the name of a wonderful conical Moroccan cooking pot as well as the name of the recipe itself. Tagine recipes are aromatic, flavorsome slow cooked stews of meat, fruit, vegetables and spices. This vegetarian tagine is full of healthy goodness. Not only is it low-GI, low-fat and diabetes-friendly, with its subtle blend of dates, apricots and spices, it tastes great too!

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The Nepali cuisine consists primarily of rice, wheat, corn lentils, fresh vegetables and meats. It is very simple and subtle in flavor and prepared by using flavoring ingredients such as garlic, ginger, black pepper, chilies, onions, cilantro turmeric, bay leaves and scallions. A typical Nepali meal would include an appetizer, a vegetable or lentil soup, two or more vegetables and meat preparations, and an achar or chutney, served with roti (flat wheat bread), steamed rice or rice pilaf, supplemented with a local beverage, such as yogurt drink (lassi), beer or liquor, and followed by a dessert and tea. Try these cabbage rolls and enjoy the compliments from you family and guests.

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Muhallabeya (Cornflour Pudding) is a traditional North African recipe for a chilled cornflour (cornstarch) dessert flavoured with lemon, orange water, almonds and pistachios. The full recipe is presented here and I hope you enjoy this classic North African dish of Muhallabeya. Typically it is decorated with a mix of almonds and pistachios, but toasted almonds can also be employed for this purpose.

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Supper easy to make and very yummy! The bread you are making is the same you get in all Turkish kebabs shops, so all your family and friends will enjoy this succulent recipe.

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