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Stuffed Cabbage Leaves

Contents 4

Egg and Vegetable Wraps


Featured Authors


Stuffed Cabbage Leaves


Crispy Fish Filet


Flake Cake


Crispy Fish Filet 16


Pistachio Flan


To B or not To B 12

Pistachio Flan 21

MunatyCooking Magazine Read it online, or download it to your PC for free from :

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Happy new


Contact us: We have reached the 12th issue—a whole

year—and here at MunatyCooking we felt


that the time passed by with the speed of Draw larger audience to y our business and products by adv ertising on Munaty Cooking Online Magazine. www.munaty .com/advertise.htm

lightening. We have featured foodies, chefs, and authors who shared their favorite recipes with us. This magazine is meant for

Copyright: The conte nt of MunatyCookin g Online Magazine is protected by copyright and may not be reproduced without permissio n. You may prin t or download MunatyCooking Onlin e Magazin e fo r your personal and non-commercia l use only.

everyone; eager beginners as well as veteran cooks. Our goal was, and still remains, to make the cooking experience as enjoyable as possible by providing easy to make dishes

Book covers art on pages 5-11 are the property of th eir respective authors/publishers. Photos on page 13 owned by Sandra Mihic. Photos on page 17-22 owned by Author Su Halfwerk.

from around the world. MunatyCooking magazine wouldn't have

Disclaimer: While every effort has been made to ensure that adverts, deta ils, and articles appear correctly, MunatyCooking Onlin e Magazine makes no state ments, representa tio ns, or warrantie s, expressed or implied, that the content and info rmation in MunatyCooking Online Magazine are accurate , comple te , reliable or free from errors or omissions. MunatyCooking Onlin e Magazin e cannot accept responsib ility fo r any loss or damage caused directly or in directly by th e contents of this publicatio n. The vie ws expressed in this magazin e are not necessarily those of its publisher or editors. The info rmation conta in ed in MunatyCookin g Online Magazine is provid ed for general info rmational purposes only. It should not be relied upon as medical or emotional advice. The information may not apply to you and we urge you to seek professional guidance befo re you use any of the in formatio n provided in the magazine. If you utilize any info rmation provid ed in this magazine, you do so at your own risk and you specifically waive any rig hts to make any claim again st MunatyCookin g Online Magazine, its officers, directo rs, emplo yees or representa tives as th e result of th e use of such info rmation.

reached this stage without your continuous support and contribution. We can never thank you enough, but we can promise to keep on improving and providing healthy, easy, and delicious recipes for you and your family.

Hope you enjoy this read!

Muna Kenny

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Egg & vegetable wraps 3 eggs 1 chopped spring onion Salt

- In a hot pan, add butter and all the vegetables. SautĂŠ for 2 minutes. - Beat the eggs and season with black pepper and salt. - Pour the eggs on the vegetables and scramble it.

Black pepper 2 medium pita bread

- Open the pita bread making 2 halves. Fill each half with egg mixture.

1 teaspoon parsley

- Roll the pita bread.

1 chopped red bell pepper

- Line the wraps in a plate and put a heavier plate on the wraps, this will

1 chopped yellow bell pepper

make the filling stay in the bread and won’t come out when cutting the bread.

1 1/2 tablespoon butter

- Cut each roll in half and serve. MunatyCooking | 4


Featured Authors on

MunatyCooking Magazine This past year we have featured many authors who not only introduced us to their unique and interesting books, but have shared some of their favorite dishes as well. We thank them all for contributing to our magazine and adding yet another amazing flavor.


Mark Miner

In this cookbook M ark M iner and many people are putting together recipes in order to assist men in the kitchen. Because the author understands that mixing ingredients can be confusing and overwhelming. This cook book will help men realize that cooking is very easy and fun. This book will be printed and available in the Summer of 2012. http ://www.http ://markminerwrites.weebly .com/

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Su Halfwerk


Trapped in a lunatic asylum and compelled to listen to the stories of the deranged patients, Doug Pinkham becomes entangled in the twisted mind of a cold-blooded killer. As the reporter tries to get to the bottom of a mysterious murder case, he gets more than he bargained for. He must separate truth from fiction as he realizes he no longer controls his own world. Will Doug manage to escape the asylum, or will the killer’s stories lure him into an

Fiona Dodwell

When M elissa first notices the change in her husband - subtle at first - she thinks it may be the stress of moving into their new home. Or working long hours. But soon her husband turns into something far darker, far more sinister. Who or what is the dark shadow living beneath her husband? What is haunting him? M elissa must quickly find the answer to these questions, because M ark is changing, and fast. Soon her fight will be for her life, as well as for her marriage.

enigmatic world full of mazes, each so fascinating that he can’t stop listening?

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Conda V. Douglas

M ora believes she knows all about the Navajo world. But when she enters that world, she discovers an evil lurking within the desert sands.


Lynn Hones

Jaylyn Withers is a city girl abandoned by her fiancĂŠ in the small Virginia town of Willow's Bend. He ran off with the daughter of his new boss and left Jaylyn with a rundown Civil War era mansion. Jaylyn wants nothing more than to sell the house and shake the smalltown dust off her feet. But when she meets Eli Jacobs, she starts to think staying might not be such a bad thing after all. http://www .ly

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Tony Paul V


Set in Ireland in 1929, it concerns a supposed vampire’s return to a little village and features a Stutz Bearcat convertible as a very prominent character.

Icy Snow

Sar Trant was always aware he was the descendant of an Arcanian lord’s illegitimate son but he never thought he’d become a noble because of it. How he’s thrust into a world of rich men, beautiful women, and decadence of wealth and it’s a question of whether he and the aristocracy will survive.

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Norah Wilson


Single mom Paige Harmer is at her wits end about her son Dillon, who’s been running with a bad crowd. She turns to next-door neighbor Cst. Tommy Godsoe. Sidelined by a gunshot injury, he can no longer do the field work he loved (K9 handler) and refuses to be a desk jockey. He just wants to be left alone, but Paige is unstoppable. Before long, he’s drawn into their lives. Paige is going to need a cop in her corner, and Tommy needs Paige to bring him back to life.

Carson Buckingham

Following the deaths of her mother and beloved aunt, Kate Kavanagh inherits the family homestead in the Irish enclave of Three Oaks, Connecticut; but the house has changed since she visited a year ago--no more windows on the first floor and gaslights and a wood burning stove in place of the modern appliances. It also appears to be haunted. And that's just for starters. Once she moves into the house, Kate herself begins a gradual but terrifying biological transformation that is part of her inheritance, too; though not mentioned in the Will. With the help of a Rottweiler that's more human than animal, a new friend whose farm stand is only open dusk to dawn, and the "Rat Boys," Kate will get some answers or die trying.

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Kelly A. Harmon

King Theodicar of Borgund needed an heir. When his wife, Queen Piacenza, became pregnant, he'd hoped for a boy. His wife, along with her nurse, Salvagia, had other plans. With each cast of the runes, Salvagia's trusted divination tools yielded the same message: "A girl child must rule or the kingdom will fall to ruin." As such, the women were convinced that the child would be a girl. When the queen finally gives birth, the nurse and the king are equally surprised. The king is faced with a terrible choice, and his decision will determine the fate of his kingdom. Will he choose wisely, or will he doom Borgund to ruin?


Cynthia MacGregor

You can be “fit as a fireman” and still eat well if you prepare the recipes in this cookbook. Though your weight loss will be less dramatic, the plan is easier to stick to because the foods are so yummy. As a bonus, there’s a fitness section in the back of the book, written by co-author Bobby Gerace, who is the genuine article: a firefighter with the famed FDNY, one of the major cooks for his station, and a fitness trainer on his days off.


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Lily Sawyer


Kellan M urphy is a successful car dealer in

Maureen A. Miller

and boat, but the one thing missing is someone

M itch Hasslet, a war photojournalist relegated to a desk job, is the sole witness to a heist of M ayan artifacts. Recruited by the enigmatic director of the M useum of Art and Antiquities, M itch is sent to Guatemala, the last location the shipment was tracked to. Acting as the museum staff photographer, M itch joins a group of archaeologists. His goal is to locate the artifacts as swiftly as possible so that he can collect his compensation and get the hell out of the jungle.

to share his life with. On a rare day off he

Chicago, but he isn't happy with his life. He finds his job boring and wants a change. After the sudden death of his lover he decides to move someplace warm. He sees an ad for the Florida Keys in a magazine and packs everything and moves to the Keys. Kellan starts his new life as a fisherman and tour guide. He has his own home

decides to go fishing and what he finds at the end of his fishing line changes his life forever. http://www.lily

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Stuffed Cabbage Leaves

1 head cabbage 1 ½ cup rice 1 tablespoon chopped parsley 1/4 cup finely diced tomato ½ cup finely diced onion 1 tbsp minced garlic 1 tsp salt 1 tsp black pepper 1 tsp allspice ½ cup fresh lemon juice 3 cups w ater ½ cup olive oil 1 tablespoon chopped mint 1 teaspoon dry mint 7 garlic cloves cut in halves

- Soak the rice in w arm w ater for 30 minutes. Rinse the rice, add all the ingredients to it leaving out water, olive oil, and lemon juice. Mix w ell and keep aside. - In a large pan boil enough w ater to cover the w hole cabbage. Separate cabbage leaves and boil for 5 to 6 minutes. - Place potatoes in the bottom of a pot. - Place 2 tablespoons from the filling on the edge of cabbage leaf. Fold in edges and roll into a neat cylinder. Place on the potatoes keeping the edges at the bottom. - When done w ith the cabbage, top w ith garlic halves, fresh lemon juice, olive oil, 3 cups of w ater, and dried mint. - Press w ith a plate on top and bring to a boil. Then let it simmer for 50 minutes. Tip: For more flavor you can add a bouillon cube to step number 5

1 large potato cut in thick circles MunatyCooking | 12


Sandra Mihic

Sandra’s website : http:// www.sandraseasycooking .com/ You can buy this book Buy here

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Would you like to be part of MunatyCooking Magazine?

Chefs Would you like to be interviewed? Perhaps you’ve written a cookbook and would like to promote it? Being part of MunatyCooking Online Magazine is one of the best avenues to promote yourself and your work. A recipe is a nice addition to showcase your talent. Whether you send us an article about your career choice, or any topic related to your passion for cooking, we would love to hear from you.

Authors Did one of your characters prefer a particular dish? Were you inspired by a certain taste to write a scene? Be as it may be, you can submit an article about all or any of the above along with a brief bio and a pitch about that book. This is a great chance to fleshen up your characters to future fans. Everyone is either into food and cooking or at least practices one. Pique people’s interest, increase their curiosity. Don’t miss this opportunity.

here. Display your passion for cooking and share it with many online readers, this will tempt them to visit your website/ blog and see more of what you can do. Through your participation, you will be able to benefit the readers by introducing your tips, techniques, and new ideas. Your dish will be presented with your article.

Our goal in MunatyCooking Online Magazine is to present people with simple-looking yet delicious recipes. Your recipe photos, if you are sending any, need not be professionally photographed.

For submission guidelines please visit announcement-and-invitation.html


If you have an inquiry, please email

Readers and bloggers If you are part of the foodies world, you’ll love it

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Crispy Fish Filet 250gm w hite fish filet cut into 10 strips

- In a bowl, add the eggs and a pinch of salt, beat for 1 minute. Keep aside.

1/4 teaspoon garlic pow der

- In another bowl, add flour, garlic powder, pinch of salt, paprika, and black pepper. Mix well and keep aside.

2 medium eggs 3 cup cornflakes crushed Oil to deep fry Salt

- In a different plate, season the crushed cornflakes with salt and black pepper. - Dredge the fish in the flour, then eggs, and last in the cornflakes.

Black pepper Paprika 1/2 cup all purpose flour

- Deep fry for 4 to 5 minutes or until golden brown. The time required for cooking the fish depends on the thickness of the cut. - Garnish with slices of lemon. Tips: Some cornflakes have sugar in them, try to go for organic ones or the ones without sugar.

MunatyCooking | 16 Official website: MunatyCooking | 17

Flake Cake 1/2 cup butter 1 cup all purpose flour 1/2 cup chopped nuts 1 teaspoon baking pow der 1 tablespoon vanilla 3 eggs 4 flake chocolates cut in small chunks Pinch of salt

Preheat oven to 180C/350F.

Beat the butter until lighter in color. Add eggs and keep on beating.

Sift flour with baking powder and salt into the previous mixture.

Add the nuts and flake chocolate. Mix with a wooden spoon or spatula.

Pour in a 6”x9” baking pan, bake for 20 –25 minutes or until a tooth pick inserted in the middle of the cake comes out clean.

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Pistachio Flan For the caramel: 2 cups sugar 4 tablespoons w ater

For the caramel : - In a pan, add w ater and sugar, leave on medium heat. - Don't stir the mixture, just sw irl the pan as the sugar starts to melt. - When it reaches the color you desire, remove from heat and pour in the baking pan. For the cream :

For the cream : 4 eggs 1 tablespoon vanilla 8 tablespoons sugar 2 cups evaporated milk

- Add all cream ingredients in a mixer EXCEPT THE PISTACHIO, and mix w ell for at least 2 minutes. - Add the pistachio and w hisk or mix w ith spatula. - Pour the mixture in a baking pan on top of the caramel, cover w ith aluminum foil. - Place the cream caramel pan in a larger pan containing w ater. Make sure the water level reaches half the cream caramel pan. - Bake for 50 minutes. When cool refrigerate for 2 hours before serving.

1/2 cup crushed pistachio MunatyCooking | 19

To B or not to B12

Vitamin B12 keeps nerves and red blood cells healthy. The lack of this necessary vitamin can lead to a host of illnesses like anemia, fatigue, loss of appetite, asthma, constipation, poor memory, depression, vision problems, and soreness of the mouth. The deficiency of this vitamin can cause severe and irreversible damage.

We hear all the time about the importance of taking daily doses of vitamins and minerals, most of the time we don't take this advice seriously enough.

Vitamin B12 can be found in foods acquired from animals, like liver, fish, shellfish, meat, chicken, eggs, and milk products. Although it is found that eggs also contain other factors that could hinder the absorption of Vitamin B12.

Vitamins are essential to our bodies; their shortage can actually turn our lives into a health nightmare. This is not an exaggeration.

Vitamin B12 is one of those vitamins, and if you have been feeling depressed or disoriented lately, maybe you should check for Vitamin B12 deficiency.

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Benefits of Vitamin B12 are: •

Prevention of the onset of cancers.

Maintenance of a healthy digestive system and regular bowl movement.

Protection against heart disease by curbing unhealthy cholesterol levels. Cell reproduction and renewal of skin, hair, and nails.

Protection from high blood pressure.

Prevention of depression and shrinkage of the brain.

Reduction of fatigue and weakness since it converts carbohydrates into glucose.

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