cook the beans in boiling water or steam until crisp tender , 6-8 minutes', 'drain well', 'in a large bowl , combine the oil , lemon juice , salt , and pepper', 'stir well', 'add the onions , green olives , and hot beans and toss until coated', 'serve immediately'

the secret to perfect lemonade is to make a simple syrup by dissolving the sugar in warm water so that its dispersed evenly instead of sinking to the bottom', 'so if you have a stove handy , heat the sugar and water in a small saucepan and stir until its completely dissolved', 'otherwise just stir very well', 'extract the juice from the lemons', 'i use my grannys juicer but you can do this anyway you like', 'pour the juice and sugar water into a jug , throw in the raisins and leave for a while , overnight if possible , to allow them to start fermenting and give it a fizz', 'before serving add about two cups of cold water and a bag of ice to the jug more or less , depending on how strong you want it to be', 'if the lemonade is still a little sweet for anyones taste , chuck a slice or two of lemon into the glass'

mix the sour cream , vegenaise or miracle whip and all the seasonings together', 'add the rest of the ingredients and mix gently until well blended', 'garnish with parsley and grape tomatoes', 'chill in refrigerator until serving time'

put the water and sugar in a ot and bring to boil on low heat', 'stir frequently until the sugar is completely dissolved', 'boil for 7 minutes', 'remove the pot from the stove and stir in the lemon juice and vanilla essence', 'put the pot into the fridge', 'mix the flour , salt , and baking powder thoroughly in a mixing bowl', 'break the butter or margarine into small pieces and add to the four mixture', 'add the milk', 'mix well until a dough is formed', 'roll the dough out to a thickness of 5 mm', 'cut the dough into thin strips', 'take 3 strips and join their ends on one side', 'braid the strips to desired koeksister length and join other ends', 'heat the oil in a pot until fairly hot', 'put about 3 koeksisters at a time in the oil and fry them on both sides until they get a golden-brown color', 'as you remove the koeksisters for the oil , place them directly ito the syrup from the fridge', 'it is important to keep the syrup cool , so between soakings , return the syrup to the fridge to maintain its coolness', 'remove the koeksisters from the syrup and allow the excess syrup to drip off', 'place them in the refrigerator to cool and then eat !'

you need clean bottling jars for this', 'you need about 5 - 6 1-cup jars or 3 larger ones', 'put into a cold oven , then heat oven 325 deg c / 160 deg f and leave until needed', 'halve the lemons , then slice into thin slices', 'remove pips', 'put the rest of the ingredients in a fairly big pot with a thick bottom , stir well , and bring to boiling', 'boil for about 12 minutes , then add the lemon slices', 'stir well once and pull from heat', 'carefully take your sterilised bottles from the oven', 'with a slotted spoon , ladle the lemon pieces into the jars , the fill up with the liquid , to cover the lemon slices', 'very carefully , using oven gloves , wipe spills off the bottle necks with a damp cloth', 'seal bottles with their tops', 'cool , wipe completely clean , label , and leave for 2 weeks before using'

heat the oil in a large pot', 'over high heat , fry the onions and garlic , stirring continuously', 'add the spices and continue stirring for a minute', 'reduce heat slightly', 'add the meat and fry it until it is browned on all sides', 'add all remaining ingredients except the apricot jam and yogurt', 'cover & reduce heat', 'simmer on low heat , stirring occasionally , until everything is tender , approximately an hour', 'stir in jam and yogurt a few minutes before serving', 'serve with traditional curry garnishes such as chutney , peanuts , sliced bananas and dates'