@Andariego your friends sound lovely. Isn't it nice to discuss things that are interesting but can be quite personal and things you might be embarrassed to ask.
I've worked with many Muslims over the years and a few have become friends.
I usually chicken out when I'm cooking so I cook fish (also a good option if there are Sikh friends at the same table as they can't eat halal meat) quite often a fish stew with tomatoes and nuts.
Seventh Day Adventists stick to the Old Testament food rules and they don't drink any 'stimulants' so no tea, coffee or alcohol.
Before the days of refrigeration there was a saying that pork and shellfish should only be eaten when there is an 'r' in the month
I've had some fabulous discussions including, "If it is Ramadan but you are living in the artic circle and it is summer and you have 24 hours sunlight how do you fast?" and the opposite if you are in 24 hour nights.
When the horse meat scandal happened there was another discussion as to whether horse meat can be halal.
I love exploring different cultures and I loved teaching the 'equality and diversity unit' you can probably tell.
This is a cheesecake I have made at several workplaces, I have the recipe stored as so many people have asked for it.
Cheesecake
Ingredients
1 200g tub Philadelphia cheese (or supermarket own brand cream cheese, or mascarpone for a special occasion)
1 small tub (75 ml) double cream
½ packet digestive biscuits
½ pack butter
75g caster sugar (can use any sugar for taste but caster is smoother)
Flavouring – fruit syrup, lemon juice, cocoa powder, or pureed fruit (I normally use lemon)
Utensils
Mixing bowl and whisk or a food processor
Loose bottom baking tin
Plastic bag (freezer bags are good) and rolling pin
Microwavable bowl or small pan
1 desert spoon
Method
Put the biscuits in the bag and bash with the rolling pin until they are crumbs, put these in the tin. Melt the butter in the microwave and pour over the crumb and then use the spoon to press the base in to the tin.
Put the cream in the bowl and whisk until stiff.
Add the sugar and cream cheese. You could also use artificial sweetener.
Add any flavouring and mix until you get a smooth mixture.
Pour (actually it is more of a dollop) on to the base and put in the fridge overnight