Mutton chops flavoured with garam masala gravy, 'Nandos' Burgers served with lemon & cumin mash By Safeera, Slices of Kiwi By naQiyah mayat 4 chicken fillets malleted boil 500g of mutton chops or meat with 1 grated tomato + 1 Make a paste with the following: grated onion + 1 tsp garlic + 1 tsp ginger + half a tsp egg 2 heap tbl mayo, yellow food colour + salt and 1 tsp black pepper. 1 tsp dhana jeeroo, 1/2 tsp whole jeroo, Cook until soft, reserve the liquid, prob about a cup full. 1 -1/2 tsp pounded green chillies, 1 tsp fresh garlic, Saute onions in ghee with whole spices. 2 dessert spoons nandos garlic sauce, 1 dessert spoon nandos wild herb, Add 1 tsp garlic and add the cooked chops. a spinkle or lemon pepper and the juice of 1 lemon. Add half a tsp red ginger garlic masala + half a tsp red coarse chillies + 2tbl yoghurt. Smear the paste on the fillets and allow to marinate preferably overnight. Heat a non stick pan, drizzle sunflower Add the liquid to thicken. oil allow the oil to ripple slightly and cook chicken on both Add a squeeze of lemon + half a tsp garam masala and sides coriander. About 4 min on each side should do it. Transfer to a tray and grill in a hot oven until the fillets are a Serve with a dollop of yoghurt and fried onions. delicous golden brown . Butter portugese rolls. Layer with a piece of baby lettuce, I received this via email, and made my own adjustments. some tomatoe, and cucumber slices. Top with the sizzling chicken fillet, a slice of cheese and a generous dollop of perinaise and a drop of tomatoe sauce. I assembled these a little early so before iftaar I popped them into the microwave for about 10 secs. Butter Chicken Chicken 'Akhnee' By Zaheera By Salma Mayet
Marinate 1/2kg cubed chicken fillet in: 1tsp salt, 1tsp dhana Marinate 2/3 chicken fillets, strips/cubes: jeer, 1tsp jeero, dash of arad, 1tsp mexican seasoning, 1tsp +/- 1,5 grated tomato, paprika, dash of portuguese chicken spice, 1 heaped Tblspn of Small handful of fried onions, Red masala(gingergarlic),dash of lemon juice. Elachi + lavang + taj + peppercorns, 1,5 tsp dhana-jeero, Braise 1small onion in ghee add cinnamon stick n cook 1 heaped tsp salt, chicken till almost done, add 1small liquidised tomato, just b4 1/4 tsp arad, serving add 125ml fresh cream n 1tspn tomato puree or 1,5 tsp wet red masala, paste! 1/2 tsp coarse red chillies, 3-5 Tbls sour milk, Garnish with a lot of dhania! Lemon juice, Saffron.
Spooning wee bit of ghee, add above marinated mixture to pot & cook w some water. Add 1,5 cups good quality Basmati rice, well rinsed & uncooked. Simmer (check on water levels and add as necessary, steadily). Add salt to taste (to compensate for addition of rice to pot). Fry 4-5 baby potatoes halved separately until golden brown and add to pot. Let steam and finish off w fresh dhania.
Nice additions: To add mixed veggies to give the dish added yummy texture + a lovely look.
Must-serve with: dhai + papri + boiled eggs + achaar! Mustard & Mayo Chicken Chicken Bake By naQiyah mayat By Zahra Asmal
This is my fave quick-fix meal which looks vvvv posh when Chicken pieces served with the correct bread! Salt and pepper to taste + 1tsp lemon pepper 1tsp aromat + 1tsp garlic To make (3/4 chicken fillets, sliced in half or 3 pieces) add 1/2 tsp crushed green chilli (adjust to preference) -1 tbl mayo + 1tbl mustard + 1tsp Zinger spice by Y&T foods Sprinkle dry mixed herbs, thyme and mustard powder + half a tsp lemon pepper + quarter tsp ground green chilli. -Diced potatoes or whole baby potatoes, peeled -sweet potatoes sliced Marinate, cook in butter, brown under the grill. ((Yum)) -roughly sliced mushrooms -Cubed butternut or broccoli florets -1 onion quartered or small baby onions whole Sauce: 1/2 packet Knorr Cream of Chicken Soup Just over 1/2cup milk 1tsp chilli powder 1/2cup mayonaise 2 heaped tbsp creme fraiche or sour cream - Add the chicken soup sachet in a bowl, mix with a little of the milk to form a paste,then gradually add in rest of milk and rest of ingredients.
Preheat oven to 180C. Place veg in a large roasting pan and season with salt and pepper. Place chicken in and add rest of ingredients. Drizzle olive oil and mix all together. Cover with foil and bake for 30min. Pour sauce and 1/2cup fresh cream over. Bake for a further 30min. Remove foil and grill to brown a little. Pan fried Haloumi with a sweet lemon and Chatpatti. olive oil dressing By Fazila Bhabha By naQiyah mayat Boil potatoes until soft but not mashy, drain and spice with I had a starter of Haloumi @Santorini a while back, and I salt, red chillie powder, and vinegar, add 2 tblp brown amli loved the look of the large steaklets of haloumi instead of the juice, cut up green dhania and spring onions. traditional 'fingers'. Make a vagaar with green chillies, garlic, mustard seeds, After searching in 2 places yesterday, and finally finding it at jeeroo, tal, curry leaves n some green chutney. the Checkers today, I knew what was going to be my 'savouries' substitute. Pour vagaar onto potatoes mix n voila done.
Very simple, slice the haloumi block and set aside. Arrange in pyrex dish decorate with fried side samoosa pur Cut thin slices of lemon and place on the raised edge of a grill and serve with aamli and chutney pan.
Mix in a little bowl: butter + small squeeze of lemon + olive oil + garlic + sugar + black pepper. Add a drop onto each sizzling lemon slice. Turn, brown and remove. Place the haloumi onto the grill and drizzle some of the marinade over. Turn, and stack onto a plate. Top with the remainder of the dressing and place all the lemon slices on top allowing the juices to trickle down.
When eating, cut through the stack of haloumi, and mop up the juices. Pure pleasure! Veggies (Side Dish) Butternut salad By Fatima Laher Dhorat By Farzana Mia
Cut & wash th following veggies: Layer lettuce at the bottom of a platter, 1 packet choPped butternut steam with salt, pepper,lemon Butternut pepper,veg spice,ina parman garlic pepper,once soft drizzel Squash olive oil.grill butternut in oven,once done allow to cool then Carrots layer on lettuce Sweet potatoe 2 -3 avocados sliced add salt pepper and lemon juice.place Corn over butternut Mushrooms cut Red onion into thin wedges 3 colour peppers Cut Danish feta into blocks
Season with salt, white pepper,lemon pepper & aromat. For dressing 1/4 cup vinegar, sweet chillie sauce salt n black pepper Steam veggies in a pot with a little butter, bearing in mind tht Drizzle over salad n garnish with roasted sliced almonds and certain veggies take longer to cook than others. Ensure tht freshly chopped green dhania veggies r cooked but not too soft or it will get mushy once mixed. After about ten minutes add brown sugar. Remove from heat. Add cajun spice and creamstyle sweetcorn. Before serving add fresh cream.
* It is easier to put all veggies into an ovenproof dish to heat in the oven before serving as thr veggies sometimes tend to get too soft n mushy if mixed too much Cadbury Family Cake Devils Moist choc cake By Rizi’s Bakery Boutique By Rizi’s Bakery Boutique
¼ cup Cadbury Bournville. Cocoa 1 1/4 cups flour, 1 cup water 1/2 cup cocoa powder, 150g butter 1 tsp bicarb, ½ teaspoon bicarbonate soda 1/4 tsp baking powder, 1 teaspoon vanilla essence 1/2 tsp salt, 2 eggs 6o grg butter, 1½ cups sugar 1 1/2 cups sugar, 1½ cup self raising flour 3 eggs, 1 tsp vanilla essence, Method 1/2 cup buttermilk, Blend cocoa with a little warm water to make a smooth paste. 1/2 cup strong coffee... Place in a saucepan with remaining water, butter, sugar, and Method: bicarb soda. Stir over medium heat until butter melts. cream butter and sugar on high until pale in colour. Bring to boil. Add eggs one at a time. Remove from heat, leave to cool. Then vannilla essense and mix well. Sift all dry ingrediants separatly and When cold, add eggs and vanilla essence; beat well. mix butter milk and coffee together separatly. Stir in flour and mix well. With the mixer on low speed, gradually add the flour mixture Pour into a greased and lined 20cm round pan. and the buttermilk mixture alternatly to the creamed butter and suger, ending with the flour mixture... Bake for 50 minutes in an oven preheated to 180 degrees C.
Leave in pan for 5 minutes before turning out to cool completely.
Top with chocolate fudge icing Spinach and chicken lasagne Bergville Pasta (orig recipe, "Pasta" in a mini-booklet By Fadeela Seedat Sonvadi compiled by the Bergville, KZN community to raise funds for their madressa. I've made some adjustments) Yield: serves 3- Step 1: Chicken and spinach 4 stomachs heartily! -3 tbs oil. By Salma Mayet -1 tbs ghee. -2 large onions (chopped). 1 small onion, chopped -1 kilo chicken fillets (cubed). 1/2 red pepper, cubed - 2 tsp salt. 1/2 green pepper, cubed -1/2 tsp blk pepper. Saute above in about 1 Tbls ghee. -1 tbs dhana jeeroo. -1 tsp chicken spice. When softened, add the following: -400g spinach (chopped). 3 pieces chicken fillet, cubed 1,25 tsp ginger-garlic Saute` onions in oil/ghee. Add chicken,spices,then add water 1 tsp ground green chillies (I would add more, else splash w let cook when almost done add spinach and let cook further. Tabasco sauce at the time of eating) Step 2: Tomato sauce. 50ml olive oil. 50ml sunflower oil. 1/2 tsp mixed herbs 6 cloves crushed garlic. 8 tomatos grated. 20ml dried basil. 1 tsp salt 5ml dried oreganum. 5ml sugar. 5ml salt. Freshly ground blk pepper. Green masala and some red chilli powder. Cook until mixture is dried. Meanwhile: Cook & drain 250g pasta (shells/ridges/screws or Method: heat oil, add garlic and cook till softened, add the like). Toss evenly into chicken mixture (once chicken remaining ingredients and cook till thick. Step 3: White sauce. mixture is done & off the heat). Then add in: 120g butter. 90 ml cake flour. 800 ml milk. 1 tin creamstyle corn (could easily substitute whole kernel Method: melt butter, add flour while stirring add milk corn), 1 cup grated cheese (suggest mixing it up & having gradually, stir till thick. When done combine the white sauce mozarella feature for a stringy effect) with the prepared tomato sauce.Layer sauce, lasagne sheets, 1 cup fresh cream. Stir in all ingrnts evenly throughout, meat ending with a layer of sauce. Top with cheese & parsely. including the cheese. Sprinkle mixed herbs and bake with a Bake @ 180 for app 40 min. closed casserole at 180 for 30min. Serve with grindings of black pepper, Tabasco sauce & a small serving of crusty panini slices. Romany Creams Brownies (Nafisa, Delectables 3). Tava Naan (orig purpke Indian Delights pg122; adjusted By Hawa Sidat slightly) yields 10 rotis By Salma Mayet 330ml castor sugar, 4 eggs, 3 cups flour, sifted 225g butter, 1 tsp salt, sifted 75ml cocoa, 2 Tbls saumnf (I tend to leave this out in recent attempts. 75ml flour, Purely a taste issue for me) 225g dark/milk choc, 2 tsp instant yeast. 1/2 cup pecan nuts chopped, 1 box 2OOg box of romany creams (original)-break into Combine above dry ingredients. chunks. 1 cup warm milk Method : Preheat oven to to 180c n grease a 20cm baking tin. 1/4 cup warm water Beat eggs and sugar till creamy. Melt the butter and add to 1 egg the eggs, beat well. Sieve the cocoa and flour and add to egg 2 Tbls ghee mixture. Melt the choc n lastly add nuts and biscuits. Mix well 1 tsp sugar to combine. Bake for +/- 40 mins. Cool n cut into fingers/squares. For the topping - melt I bar one 100g of Combine these ingredients and add into dry mixture and form cadbury and mix one small tin of nestle cream. Pour over a soft dough (Whether I make the full recipe, or halve it: I brownies. And ENJOY *always* require a lot more extra flour, else the dough is impossible to work with).
Knead. Allow to rest.
Punch down. Make 10 goollas. Roll out. Heat tava. Grease with ghee. Baste with garlic butter though! Crumpets with a hint of elachi Cake Pops By naQiyah Mayat By Shams D
1 egg + half a cup of sugar + 1 cup flour + 3tsp baking It can be any cake,choc or vanilla but I like choc mud cake powder + 2tbl butter/marg + vanilla essence + dash salt + Philadelphia cream cheese + Lindt choc ½ dark and ½ milk half a cup of milk + half a tsp elachi. (melt together)
Beat until you have a smooth batter. Break your cake until it resembles crumbs. Add enough cream cheese to bind. Drop a tblspn measurement into a crumpet pan. I make 10g balls and pop into fridge for about an hour. Remove after an hour
Dip lollipop stick into melted choc and poke into cake ball. Then dip entire ball into chocolate and let the excess drip . Poke into Styrofoam to dry Million Dollar Chevro (taken off the CII website, I tweaked Spinach Cake it here and there) By Moeniera Moosa by Salma Mayet Ingredients 1 kg plain whole cashew nuts; halved lengthwise 500ml (2 cups) chopped spinach 1 kg plain whole almonds with skin; halved across 1 onion chopped 1/2 kg plain whole pecan nuts; halved lengthwise 1 tin creamstyle sweetcorn mielies 1/2 kg flaked almonds 1/4 cup oil 1/2 kg flaked coconut 2 eggs Roast all the above in the oven, each separately until they're 1/2 cup cake flour crispened but does not change colour. I put it on 100C for 1/2 cup chana flour about 25 minutes each ingredient and tossed it every 8 1/2 cup mielie meal minutes or so for even roasting (shorter time for the coconut) 1 cup milk 2-3 chillies Then, 2 bars of Sally Williams' Nougat (I used the almond 1 tsp salt one); cut into small cubes (have to work with icing sugar and 1/2 tsp tumeric a damn decent knife for this one!) 1 tsp packo masala 1 box (which equates to 2 cups) Sally Williams' Rose 1 tsp ground jeera Collection turkish delight; cut into small cubes 1 tsp garlic paste Mix and toss the above cubes in: 4 Tbls maizena + 2 Tbls Method icing sugar. 1. Sift all dry ingredients together and add garlic paste 2. Add chopped onion, spinach and corn Other ingredients: 1 packet dried cubed pineapple (here in 3. Beat eggs, oil and milk and add to mixture Durbs, Manolis Fruits sells a 500g packet, so I used this. I 4. Blend well cubed the Turkish D and Nougat in the same sized cubes as 5. Spoon into a greased oven dish and bake at 180 degrees these dried pineapple cubes) for 35 - 40 minutes 2 packets dried cubed fruit (same as above) 5 packets Jelly Tots
METHOD: Toss the roasted ingredients, with the nougat + Turkish delight + dried fruit cubes + Jelly Tots. Cheese 'Pizza' Muffins (orig. from Cosmo Cuisine, 'Cheese Sweetcorn fritters Muffins') - yields 24 muffins By Tasneem Patel (Docrat) By Salma Mayet 1 small can creamstyle corn I call these pizza muffins as the aromas remind me of pizzas! 2 eggs There's 3 components to this recipe: a) cooking the filling, b) 1 cup cake flour preparing the 'dough' and c) assembling.Filling:2 cups steak, 1/2 tsp baking powder cubed (I've at times used chicken too)1 tsp salt (do not add 1 tsp green masal this at the start)1 tsp lemon pepper1,5 tsp wet red masala1/2 1 tsp salt tsp coarse red chillies2 Tbls lemon juice.Simmer with slight Chopped spring onions ghee and cook until tender. Add salt toward the end of the Chopped dhania cooking time to prevent the meat toughening.'Dough':sift altogether into one bowl:2,5 cups flour1 tsp salt2 tsp instant Beat eggs yeast2 Tbls sugarThe mix altogether in a jug:1 cup warm add in creamstyle corn,green masala,salt milk1 cup warm water1 egg1/3 cup oilPour the liquid into the Sift flour , baking powder , add corn egg mixture to flour mix , dry and mix. The result should resemble pancake batter. Set combine all together then add green dhania and spring onions aside to let this rise.Preparing for the assembling:Have Fry in hot oil aside:i) Cooked steak filling,ii) 'Dough',iii) Grated cheese,iv) Diced green pepper,v) Sesame seedsvi) Sauce concoction: I suggest always using mustard sauce (3 Tbls) and tomato sauce (4 Tbls) and your third sauce your choice (4 Tbls). I tend to use BBQ or Peri Peri. Mix and keep aside.Assembling:spray & Cook muffin trays.Spoon 'dough' into each muffin to create a base (not thinly as original recipe suggests. But sufficiently as the inners seep through!).Spoon some of the sauce onto the 'dough' (don't use all of it up, you will need some for post-baking).Then spoon on some steak.Then sprinkle green pepper and some cheese.Spoon 'dough' to cover the muffin.Sprinkle sesame seeds.Bake for 25-30 minutes at 180C.When out of the oven: brush warmed tops with the remainder of the sauce & sprinkle origanum. Sweetcorn squares Summer drink By naQiyah mayat By Fatima Laher Dhorat
This is a recipe from a good friend, Shabnum Asmal. Its very Freeze the following: quick and easy to make, and shredded chicken may be added for a meaty-version. Always fab to take-over when invited for 2 l pure joy orange juice breakfast or brunch. Makes 12 in a mini square pan. 2 bottles roses passion fruit concentrate 2 tins passion fruit pulp You need: 1x410g tin creamstyle sweetcorn 2 l cream soda 3/4 tsp.salt 1 3/4 tsp. baking powder Take out th frozen mixture approximately 4 hours before 3 lg. eggs(beaten) serving (depending on th weather). 1/2 cup flour Slush th frozen mixture before serving. Mix with 2 l sprite 1 Tblsp. finely ground green chillie (optional) zero. 1/4 tsp. ground black pepper fresh coriander leaves -chopped Very refreshing for a hot summers day. 60g soft butter-cut in small cubes 1/2 cup grated green pepper 1/2 cup grated cheese
Mix all the ing. tog.
Drop spoonfuls in a greased muffin pan or spread mixture in a greased oven tray . Bake at 180c for 20-25 mins. If baked in oven tray ...cut into squares onced baked. Methi Lagan :: this is a favourite and trusted family recipe. 1 bunch of methi bhaji Published on my blog 2 medium onions, diced fine By naQiyah mayat 6 / 8 green chillies, chopped fine (please add to suit your level of heat) Dry Ingredients 1 tsp finely crushed garlic 1 cup semolina 1 tsp finely crushed ginger 1 cup flour 1 big tin of sweetcorn 1 cup chana flour 1 tblspn lemon juice 1 and a half tsp salt 1 cup sour milk 1 tsp sugar 1 cup oil a dash of tumeric 1 cup milk (preferably full cream) 3 tsp baking powder Add all the wet ingredients in and stir well. Begin by sifting all the dry ingredients. Do this three times if you have the time and patience. Pour into a greased dish (those large pyrexes work the best), Make a well in the centre, and begin adding the wet sprinkle with sesame seeds and pop into a pre-heated oven ingredients. marked 180 degrees. Set your timer to 40 minutes, and check only after 40 minutes. The knife should come out clean. If Wet Ingredients not, leave in for a further 10 minutes. It is preferable to clean, soak and cut the methi before beginning, so once you're ready, it's about adding in and Allow to cool before cutting up. mixing. If you're at the coast and using the smaller methi Best served as a starter, or enjoy with a cup of tea. (these come in tiny bunches) - use 6 small bunches. Note, this is far more bitter than the variety that's commonly found in Johannesburg. We are able to obtain the larger, more leafy, longer methi, which isn't as pungent as the smaller bunches. Though you loose nothing on taste and flavour, use what's available. The methi should be cleaned well, and all the hard stalks should be removed. Then soak in lots of water, to wash out any sand. Rinse and allow the water to drip out. Chop up roughly, and set aside until ready to use. Red velvet hot chocolate 3. Once the milk mixture is nice and warm (but not boiling), By Sumayya Latiff add the chocolate. Stir gently until all the chocolate has melted. Now add the red food colouring, Ingredients (makes four cups): stirring through until you have an 3½ cups low fat milk even colour. ½ cup cream 4. Serve in small mugs (about 250ml per serving) and top A pinch of salt with a spoonful of the whipped cream 1 tbsp brown sugar mixture. Finish off with a sprinkling of chocolate chips or mini The seeds from ½ a vanilla pod, scraped out (or ½ tsp vanilla marshmallows. extract) ** Aug 16 Tue 10:58 ** 2 tsp water Sumayya * I halved the recipe, used full cream woolies milk, 4 heaped tbsp of Nomu hot chocolate (you can use any used a little less Nomu and added a few pieces of Lindt milk chocolate of your choice, roughly choc and used only fresh cream for my topping. Iv never tried chopped) cream cheese before n I'm a bit hesitant to try:s 1 tsp red food colouring For the topping: 1 cup whipping cream 2 tbsp cream cheese 2 tbsp sugar
Method: 1. First prepare your topping by whipping the cream and sugar together for roughly 2 minutes using an electric beater. When the mixture is thick and fluffy (but not stiff), add the cream cheese and whip for a further 2 minutes. Set aside. 2. In a saucepan, combine the milk, cream, salt, sugar, vanilla and water. Warm over medium heat, stirring continuously. Ferrero Mousse Fresh Coconut Pudding By Shaista Ayob By Shenaaz Osman
Whip 500ml fresh cream until thick. Not too stiff. Fold in In a heavy based saucepan, braise 1/2 cup vermcilli with 1 1large jar of Nutella with a spoon. Grate or crush 1box of tbs ghee(dnt allow vermcilli to change colour). Add 1litre of Ferreros into mixture. Chill n serve. Milk and bring to boil. Add 1/2 tsp elachie, (Ferreros box of 16 ) Lower heat and continue stirring until thick. When cool add 1/2 grated coconut,1 tin nestle cream (big or small) and half tin condensed milk and mix in well.
Garnish with other half of grated coconut and set in fridge. Serve well chilled! Jelly Ring. (Custard n jelly in style) Stuffed starwberries By Hawa Sidat By Farzana Mia (fb)
1 pkt rasberry jelly. 1 punnet strawberries 1 pkt greengage jelly. 1 large bar sally williams nougat Dissolve each jelly in 1 cup boiling water n 3/4 cup cold water Chocolate of choice (I use lindt brown n white chocolate) stir n set in 2 rectangular dishes set in fridge wen jellies hav wipe strawberries with a wet cloth,using a sharp knife,make a set (which mine refused to do so I added some china grass slit from the tip of the strawberry going toward the stalk, not power and gave it anothe boil) cut into 1cm squares place into all the way through, tupperware jelly ring .. (I bought a jelly-ring from clicks it was Cut thin slices of nougat n stuff the strawberries dip in melted much cheaper I paid like R30). chocolate(nuts optional) . (I usually place them in black paper cups bt I ddnt have this I pkt pineapple jelly mix with 1 cup boiling water. Set aside till tym looks much prettier) cool then mix 1 lrg tin dessert cream wit pine jelly n pour mixture over squares in the mould n set in fridge wen set turn NOTE: make this preferably 3-4 hours b4 serving as they out onto a cake stand n fill centre wit freshly cut fruit serve release juice if kept too long. wit custard... And its soooo yummy I served it with ready- made custard Easy Coffee Dessert Pavlova By Shams D By Haseena Noor Mahomed
1 liter milk Ingredients 2 TBLSP. sugar 4 egg whites (room temperature) 1/2 tin condensed milk or more 1 cup (220 g) castor sugar 4 1/2 heaped TBLSP. corn flour 2 tablespoons maizena 1 tsp. cocoa powder 2 teaspoons white vinegar 3 tsp. coffee powder 1. Preheat oven to 150 °C and line a baking tray with baking Directions: paper or greaseproof paper.2. Place the eggwhite in the bowl of an electric mixer, or with your handmixer, and whisk on Boil the milk and sugar together. medium speed not just till foamy but until stiff peaks form. Then only, gradually begin adding the sugar, whisking well, In the meantime mix the rest of the ingredients except the until the mixture is stiff and glossy. Most of the sugar should condensed milk with a little milk to make a paste. be dissolved. Test a bit of meringue between your fingers for graininess. Add the cornflour and vinegar and whisk until just Add this paste to the boiling milk on the stove and stir combined. continuously to avoid lumps and remove when thicken. With a rubber spatula, shape your pavlova into a circle, a bit Add the condensed milk . higher and smaller in diameter than you want it to be - it'll get slightly flatter and wider during baking.3. Reduce oven to Then pour into bowls and before serving top with nestle 120 °C and bake for 1 hour 20 minutes. Turn the oven off and dessert cream, chocolate or anything you fancy. allow the pavlova to cool completely in the oven.
Add nesquik instead of coffee 4. Decorate with vanilla flavoured whipped cream, strawberries, blueberries or any fruit you like - only when ready to serve, or the meringue begins to 'weep'. Otherwise, it can be stored in an airtight container for several days. A Decadent Chocolate Profiteroles Dessert Crème patisserie (filling) By Sadiyah Nakhuda 1 ¼ cup milk Choux pastry filled with a creme patisserie and topped with a 3 egg yolks rich chocolate ganache ¼ cup granulated sugar The Choux pastry cream puffs Ingredients: 1/8 cup flour
1 cup water 2 tablespoon + 2tsp maizena 1 cup sifted cake flour 115g (1/2 cup ) butter 1 tsp pure vanilla extract / essence 4 eggs Method: in a sauce pan warm milk over low heat till its hot Method : bring water and butter in saucepan to boiling point enough to steam, whilst milk is warming whisk together egg Stir in flour all at once and stir vigorously till it leaves sides of yolks, flour , sugar, maizena until mixture is completely pan and forms into a lump. Remove from heat, beat in eggs smooth, once the milk is steaming add ½ of it, whilst whisking one at a time and beat till velvety and smooth. Grease baking constantly to the egg mixture. Add the milk and eggs back sheet for your cream puffs. Either use a piping bag or drop 2 into the 1 tablespoons full of batter at a time. st half of the milk. Continue stirring for 1 to 2 mins until custard is Heat oven 200 degrees C very thick. Remove from heat and stir in vanilla. Cool, before filling in the pastry. You may add a little bit of butter. and bake for 30 mins, reduce heat to 150 degrees C. And Arrange filled pastry cases in a pretty dish and drizzle bake for another 20 mins. Switch off oven and bake till dry generously with a rich silky chocolate ganache made of fresh and crisp cream and good quality dark/milk chocolate. Pancakes with fresh cream and butterscotch Strawberry Sago dessert By Nazreen Choonara By Shakera Dasoo
Pancakes : I bought t ready made mix. Boil 3/4cup Sago with 2cups water until thick n clear..add Butterscotch: boil honey , golden syrup , butter and cream till 3/4cup Sugar. Remove from heat. Colour with Rose Syrup. thick consistency. Pour into small bowls. Chop strawberries ontop. Custard: Layering : pancake , spread BS , strawberries , and another pancake on top. Than u pour chocolate Ganache over and 1 tin Ideal Milk, 1 Cup Fresh Cream, 4Tbls Sugar, 2-3Tbls decorate wit more strawberries ,whip cream and drizzle Mazeina. Boil until custard like consistency. Pour over berries. golgen syrup. Sprinke some strwberries on top.. Top Deck Dessert Dairy milk layer: By Fatima Laher Dhorat When dream layer is set & firm make the chocolate layer. Ingredients Again melt 300 ml of milk with 100g dairy milk chocolate. Remove from heat of stove & add 1 tsp ghus powder, 2.5 tsp 100G DAIRY MILK CHOCOLATE cocoa & sugar to taste. Bring to a boil. Lastly add 300 ml 100 G DREAM CHOCOLATE or MILKY BAR CHOCOLATE fresh cream and once again bring to a boil. Pour into mould 600 ML MILK over dream chocolate layer. Allow to set. 2 TSP GHUS POWDER 600ML FRESH CREAM Post to top deck dessert: 2.5 TSP COCOA * I actually got this recipe from a friend. It was a first try. We SUGAR TO TASTE enjoyed it. It was kinda like a chocolate ghus. Being chocoholics we enjoyed th choc part more. Lovely for Method ramadhan cos its so light n cooling for th tummy. * Dunno wat everybody else calls it, but we call it ghus Dream or milky bar chocolate layer: powder. Some ppl say china glass or agar agar powder. * Th original recipe has only 6 tsp of sugar in total. I found tht Melt 300 ml milk with dream chocolate. Remove from heat of to be too little. I added 6 tsp of sugar to each layer, but still the stove. Add 1 teaspoon ghus powder and sugar to taste found tht it cud use a little more sugar. I was fasting so cudn't and bring mixture to a boil stirring every now & again, aptly test th sugar ratio by taste. ensuring not to burn it. Lastly add 300 ml fresh cream & bring * Another suggestion is to maybe sweeten with condensed to a boil again. Pour into mould & allow to set. milk for a richer creamier taste. Rafaello mousse Boeber By Shamila By Simply Savouries (Capetonian version of Kheer - prepared on the 15th fast - 500 ml fresh cream (beat til stiff) also fondly known as Boeber Aand ) 200g milkybar or white lindt 1box white choc kits (process 1/4 box and slice 3/4 box) Soak 1/2 cup sago in lukewarm water 9 raffaello chocolates (6cut in 1/4's 3 cut in 1/2s for deco) Drain when it swells up 22 white marshmallows 1/2cup milk Braise a stick cinnamon and elachie in 1 t ghee or butter 1 cup crush Sunshine vermicili Melt the marshmallows with the milk on the stove. Melt the 2 T tastee wheat(semolina), braise until golden brown chocolate and mix it into the marshmallow mixture. Set aside Add to cool. 2 cups boiling water Fold the mixture into the cream. Place a thin layer of the crushed biscuits at the bottom of the Add 1 litre of milk to vermicili and tastee(semolina) serving bowl. Quickly stir Fold in the rest of the crushed biscuits and sliced biscuits and Let boil on medium until milk is warm the raffaello's into cream mixture and set into bowl.. Add 1/2 t fine elachie Let it set for abt 6hrs in the fridge. And decorate with the Add sugar 3/4 cup ( adjust to taste ) remaining raffaello's and strawberries.. Add sago Boil for 20 minutes until thick Add ideal milk
If you would like it thick - leave as is.
Alternatively add 1/2 litre milk (or more) until drinking consistency and adjust sugar to taste ( I added 3 T more ) Strawberry Cheesecake Icecream Jelly ring By shams D By Farzana Mia
1 pack Philadelphia creamcheese, softened · 1 can of 1 pkt rasberry jelly. sweetened condensed milk · 1/3 cup of whipping cream · 2 tsp 1 pkt greengage jelly. lemon zest · 1 1/2 cups fresh strawberries, hulled · 4 Or flavours of choice woolworths chocolate digestive biscuits, coarsely chopped Dissolve each jelly in 1 cup boiling water n 3/4 cup cold water Mix the cream cheese, sweetened condensed milk, whipping stir n set in 2 dishes set in fridge, when jellies hav set cut into cream ,strawberries and lemon zest in a food processor until it squares, place into tupperware jelly ring ... is thoroughly combined. I pkt pineapple jelly mix with 1 cup boiling water. Allow to Finally fold in the digestive biscuits. Pour into ice –cream cool then mix 1 lrg tin dessert cream wit pineapple jelly and machine pour mixture over squares in the mould,set in fridge wen set turn out onto a serving plate, fill centre wit fresh strawberries and kiwi aerve with ready made custard! Pecan and Kiwi Cheesecake Lime and Mint Crush By Chili Chocolate Chefs By Chilli Chocolate Chefs
225g chocolate biscuits/brownies 1\2 cup fresh lime\lemon juice 65g butter- melted 1 cup sugar 1 litre water 1 tub cream cheese 1 tsp lemon zezt 1 tub marscapone cheese Handful of mint leaves 1 tub cottage cheese 1\3 cup lemon juice Mix all and liquidize, then freeze 1 condensed milk Serve slushy, top with fresh mint before serving. *1 tbsp gelatine- ( slaked in 30ml tap water) 1\2 cup chopped pecans- toasted
Crush biscuits in a food processor, add butter and set in dish
Combine the rest of the ingredients together, besides gelatine
Combine the 30ml of water with the gelatine, then heat over a double boiler to melt and add to cheese mix. mix well
Refrigerate and garnish with sliced kiwi and pecans
Alternative Toppings- passionfruit, strawberry coulis, pecan praline:) Bar One cake Date and Almond Rusk Recipe By Shams D By Shams D
4 extra large eggs, 500g butter 1cup sugar 2 cups buttermilk 1/2 a cup of oil 1 tsp. vanilla extract 2 tablespoons of cocoa 6X250ml cake flour 1 cup lukewarm water 1/4 cup baking powder 2 large Bar One chocolates 1 1/2 cups sugar(i use raw honey) 1 1/2 cups of cake flour 1/4 tsp. salt 1 tsp coffee granules 2 1/2 cups chopped dates 1 tablespoon of maizena 1 1/2 cups chopped roasted almonds 4 teaspoons of baking powder 1 1/2 tsp. cinnamon pd
Method Directions: Preheat oven to 180c. Beat eggs,sugar and oil until light and fluffy. Melt butter and allow to cool for 10 mins. Add buttermilk and vanilla, followed by the dry ingredients. Mix the cocoa ,coffee, chocolate and add to the Add dates and almonds. water mixture ,heat until the choc has melted. Mix thoroughly. Cool I’m too lazy to roll into balls or bake it in a loaf pan and then Sift flour,maizena and baking powder. Add chocolate mixture slice it and dry it. I found an easier way… I drop spoonfuls to egg mixture, add the sifted dry ingredients and mix well. into mini cupcake tins and they look so much cuter. Pre-heat oven to 180 degrees. Bake for 20-30 mins. Topping 250g bar one chocolates choppe. 250g woolworths double thick cream. In a saucepan add chopped bar one and Dry out in oven at 70 c for about 3-5 hrs keeping the oven cream and heat till allthe choc has melted. door slightly ajar Leave aside to thicken alittle and cool and then pour over cake or cupcakes Raffaello Biscuit Shams White Choc Mud Cake By Shaista Ayob By Shams D
Ingredients: 225g white lindt chocolate(break into pieces) 250g butter 300ml water 3/4 cup icing sugar 340g butter 1 egg 250g sugar 1/2 tsp vanilla essence 350g cake flour Flour - enough to make a soft dough 1 1/2 tsp. bicarbonate of soda Pecan nuts (quartered) 4 eggs White chocolate 1 tsp. vanilla extract or vanilla paste Coconut Preheat oven to 160 degrees celcius and fan forced Method: 140degrees celcius.In a saucepan add first 4ingredients Cream butter & icing sugar then beat in egg. Mix in enough together stir over medium heat until butter and chocolate sifted flour to make a soft dough. melts and sugar dissolves.Leave aside for 15 minutes to Form into balls placing pecan nuts in centre. cool.Sift the dry ingredients.Whisk in sifted dry ingredients Bake in moderate oven (180) for about 10 - 15 mins or until into chocolate mixture a little at a time .Lastly whisk in the pale gold. eggs and vanilla extract.Cooking time for cakes +- 1 Cool. hour(depends on oven.)Cupcakes 15-25mins.Cool cake in Dip each biscuit into melted white chocolate & roll in coconut. pan.Do not try and rush the cooling process of this cake - best Place on wax wrap until choc is set to leave in tin overnight and then turn out (to avoid cracking!)It is moist and dense and keeps really well.It gives you a week to torte, ganache, fondant and decorate and it .It taste best from the second day .
Mascarpone Frosting: ½ cup mascarpone ½ cup double thick cream + Icing sugar Mix the mascarpone, cream and sugar with a spoon . Do not beat it will curdle Chicken and Sweetcorn Lagan Nachos By Shams D By Fatima Laher Dhorat
(1c) cubed chicken cooked Doritos -sweet chilli pepper flavour (blue packet) 1 onion diced Tomatoes sliced longitudinally + Spring onions sliced (½ c) linguini or spagetti Sliced green chillie + Tomato "salsa" (recipe below) (½ c) creamstyle sweetcorn Grated Cheese -mixture of mozzarella n gouda (1c) cheese gratedSalt and pepper to taste (2t) crushed green chillies My version of "Salsa": Braise, on medium to low heat, one (1t) baking powder onion diced finely in a little ghee n oil until light brown. Add (4t) butter fresh garlic, salt, red chillies, vinegar and sugar. Braise (4t) oil briefly. Add 5 liquidised tomatoes n diced 3 colour peppers. 3 eggs Cook until water is burnt out. Add some tomato sauce. Give it (5T) flour one stir and switch heat of stove off. (1/2c) fresh cream Chopped dhania origanum herbs Method: In an ovenproof dish place doritos, "salsa", sliced green MethodPreheat oven to 180 C. Grease a casserole. Beat chilles, sliced tomatoes, spring onions n a little cheese. Repeat together eggs, flour and cream.In a bowl mix the rest of the as many times as u like. Top with lots of grated cheese n a above ingredients except the sesame seeds. Combine all the sprinkle of spring onions. Grill in th oven till th cheese melts. ingredients together. Pour into mini cupcake pans and cook for +- 12 mins. * assemble fresh just before eating so tht th doritos don't get soft. ** Sep 5 Mon 16:48 ** * I add a minimal amount of sliced tomato as I find tht th Shamima Desai (ShamsD) I didn't add sesame seeds bt "salsa" is enough to flavour th nachos. sprinkled origanum on da top. * don't let ur "salsa" n tomato slices overpower th doritoes as it just gets too soggy. * I dice my onion n tomatoes (separately) in a magimix. Wen I am pressed for time I add th peppers to th tomatoes and magimix th two together. Grilled Feta Rounds with Rosa Tomatoes Cheese cake By Naadia, the foodie passionista By Fatima Laher Dhorat
...... lay feta rounds in a pyrex dish , scatter rosa Base: tomatoes in dish , season lightly freshly crushed black pepper 125g butter ....drizzle balsamic vinegar n olive oil over .....high grill ...few 1 pkt tennis biscuits mins ....gooey n slightly charred...... remove from Crush biscuits, Melt butter and mix together. In a baking pan, oven...... layer spinach, watercress n rocket leaves in platter , with a removable base, flatten by pressing down into base of gently place feta rounds on top , pour pan juices over , scatter pan. Allow base to set for a minimum time of twenty minutes the slightly charred rosa tomatoes inbetween ...... finally , before throwing topping over. garnish with salad spring onions. I serve this with mini bruschetta ....slice a french loaf into rounds .... Rub a garlic Topping: clove liberally over the surface of the bread slice , brush olive 21/2 cups cremora oil over .....slight grill , lightly toasted...... 1/2 cup fresh lemon juice This is finger food , so eat casually and enjoy the simplicity of 1big tin condensed milk the taste and flavour combinations ...... take a bruschetta , 1 big tin nestle cream top with some greens , smash a piece of grilled feta over , top Beat all ingredients together until smooth. Pour over base with a rosa tomato ...... sublime ....really good ... I made once it is firm. this as my Eid dinner starter ...and it was an absolute hit!..... Put cake into fridge to set for a minimum time of four hours. Knafeh (Konafa) Dessert 21 marshmallow chocolate mousse By Simply Savouries By naQiyah mayat
500g Kataifi ( stringy pastry - I found this in Party Themes, I used my Kenwood Major to make this. Chill 1 tin of Nestle durban ) Evaporated milk overnight (preferably). Add to Kenwood bowl 225g melted butter and set to 2. After a few minutes, increase the speed to 5 and 1 1/2 cup sugar (375 ml) continue until its thick and fluffy. In the meantime, break a 1 cup water (250 ml) slab of chocolate into pieces in a bowl. Pop into the microwave Juice of ½ lemon ( I T ) and check and stir at 10 second intervals until melted. Spoon 1/4 tsp rose essence about 2 tblspns full of the evap.milk into the melted chocolate *500g soft ricotta cheese stirring well. Add a few more tablespoons until the chocolate Butter, for buttering the pan is well combined and the evaporate milk has mixed well into the chocolate. Por the whole chocolate mix back into the Directions: In a heavy bottomed saucepan over medium-high Kenwood bowl and continue to beat for a few more seconds. heat, add water, sugar and lemon juice. Stir to combine. Add 21 pink and white marshnallows into a bowl and pop into Bring to a boil. Let simmer to a syrupy consistency. Remove the oven for 40 seconds. Spoon quickly into the evaporated from heat, let cool and add rose essense milk and chocolate mixture and beat for a few seconds. Remove and pour into serving bowls. Once set, spoon over Preheat oven to 350 degrees F. Butter a 12-inch round, 2-inch cream that's been whisked and garnish with a strawberry and high cake pan. ( 12 inch sq would do as well ) a sprig of mint. In a large bowl gently loosen kataifi. Mix very well with the 250g of melted butter. Cover with half of the kataifi. Press down lightly. Spread Ricotta in an even layer over kataifi, then cover with the remaining half of the kataifi. Press down gently. Bake until lightly golden, about 30 to 45 minutes. Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate.
Kunafa should be served warm or hot. Serve from pan. Aero mint chocolate pudding White choc n raspberry cheesecake By Ayesha Raja By Farzana Mia
1 big tin nestle cream ½ tin condensed milk Ingredients 3 - 4t cocoa 1 pkt choc chip cookies 1 big bar aero chocolate For the biscuit base 1 cup (or more) hot chocolate Aero chocolate to decorate 75 g digestive biscuits, crushed + 75 g gingernut biscuits, Fresh cream Peppermint essence crushed + 75 g butter, melted Green colouring For the filling 400-600 g white chocolate, broken into pieces + 65 g butter - Lay biscuits in a dish. 1/2 vanilla pod + 500 g cream cheese - Pour hot chocolate over the biscuits. 50 g caster sugar + 180 ml whipping cream - Whisk Nestle cream and condensed milk, and pour over 1 punnet raspberries, plus a few more to decorate biscuits. Method - Leave to set for awhile in the fridge. 1. For the biscuit base: combine the biscuits and butter and - Grate a bar of Aero on top. press onto the base of a 23cm springform tin. - Beat fresh cream (sweeten with icing sugar) with 2. For the filling: place the chocolate, butter and vanilla pod in peppermint essence & green colouring. Pour on top of the a heatproof bowl set over a pan of simmering (not boiling) chocolate. water until melted. Allow to cool slightly. - Decorate and refrigerate till ready to serve. 3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency. I got 7 individual servings from half the above recipe. Also, I 4. Remove the vanilla pod from the melted chocolate mixture would add some peppermint for some extra crunch! and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice. 5. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours. 6. To serve: remove from the tin and place on a serving plate. Decorate with a few whole raspberries. Aero mint chocolate pudding White choc n raspberry cheesecake By Ayesha Raja By Farzana Mia
1 big tin nestle cream ½ tin condensed milk Ingredients 3 - 4t cocoa 1 pkt choc chip cookies 1 big bar aero chocolate For the biscuit base 1 cup (or more) hot chocolate Aero chocolate to decorate 75 g digestive biscuits, crushed + 75 g gingernut biscuits, Fresh cream Peppermint essence crushed + 75 g butter, melted Green colouring For the filling 400-600 g white chocolate, broken into pieces + 65 g butter - Lay biscuits in a dish. 1/2 vanilla pod + 500 g cream cheese - Pour hot chocolate over the biscuits. 50 g caster sugar + 180 ml whipping cream - Whisk Nestle cream and condensed milk, and pour over 1 punnet raspberries, plus a few more to decorate biscuits. Method - Leave to set for awhile in the fridge. 1. For the biscuit base: combine the biscuits and butter and - Grate a bar of Aero on top. press onto the base of a 23cm springform tin. - Beat fresh cream (sweeten with icing sugar) with 2. For the filling: place the chocolate, butter and vanilla pod in peppermint essence & green colouring. Pour on top of the a heatproof bowl set over a pan of simmering (not boiling) chocolate. water until melted. Allow to cool slightly. - Decorate and refrigerate till ready to serve. 3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency. I got 7 individual servings from half the above recipe. Also, I 4. Remove the vanilla pod from the melted chocolate mixture would add some peppermint for some extra crunch! and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice. 5. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours. 6. To serve: remove from the tin and place on a serving plate. Decorate with a few whole raspberries. Boudoir Dessert Ferrero Milkshake By Nabeela Omar By naQiyah mayat
1 cup milk. a friend bought us a tub of Ferrero ice-cream. 1 tsp vanilla essence. 4 tsp castor sugar. A few scoops blended with milk + marshmallows + Dias *Mix the above ingredients together. Hazelnut syrup yielded two of these perfectly topped with half a ferrero in each glass. Half cp chopped pecan nuts. (I used about 3quarter cup) 50 g chocolate slab. Trick to get it to stay? 250 ml Fresh cream add 3 tsp sugar and beat stiff. Let the milkshake stand for a bit. 1 pkt boudoir biscuits. The marshmallow obviously rises to the top and stays firm. ½ tin nestle cream. Top with half a ferrero gently. Will stay perfectly on top. Great Method. way to use up ice-cream that's not being eaten. 1.) Dip biscuits in milk mixture and line loaf pan. 2.) Spread layer of fresh cream and sprinkle nuts and fresh cream. 3.) Repeat 3 times and refrigerate. (layering depends on how deep ur loaf pan is- I only managed 2 layers) 4.)Melt 50gr chocolate and mix with ½ tin nestle' cream. 5.)Turn the pan with boudoir mixture over onto a serving platter. 6.) Spread chocolate mixture and decorate! Carrot cuppies. Bar One Biscuits By Rizi’s Bakery Boutique By Rizi’s Bakery Boutique
Ingredients INGREDIENTS Sift 250g butter 2 ½ cups flour 2/3 cup brown sugar (TWO THIRDS) ½ tsp Bicarbonate of Soda 1egg 1 tsp salt 1 tsp vaniila essence 2 tsp baking powder 1 tsp bicarb 3 tsp cinnamon powder 2 slabs wholenut chocolate-chopped 2 big bar ones-chopped (tiny pieces) Beat separately 2 cups oats 1 ½ cups sugar 1 cup pecan nuts 1 ½ cups oil flour as required 4 eggs METHOD Fold in Beat butter and sugar till creamy and light in 2 cups grated carrot colour. Add egg and rest of ingredients to make a ½ cup chopped pecan nuts soft rollable dough. Cut with biscuit cutter or 250 grams crushed pineapple, drained shape into balls. Bake at 160 degrees till light brown. Drizzle with melted chocolate. Method1 Beat egg whites, add sugar and then oil and the egg yolks and beat further2 Add sifted dry ingredients and beat for 30 seconds.3 Fold in the remaining ingredients4 Place in cup cake or muffin pans – ¾ full5 Bake at 180degrees for 15mins or until light brown. Topping125 grams butter250 grams Philadelphia cream cheese500 grams icing sugar Beat well. Top Muffin when cold and decorate with pieces of Pecan or chopped dried fruit. (Any remaining icing can be frozen for further use) Carrot cuppies. Bar One Biscuits By Rizi’s Bakery Boutique By Rizi’s Bakery Boutique
Ingredients INGREDIENTS Sift 250g butter 2 ½ cups flour 2/3 cup brown sugar (TWO THIRDS) ½ tsp Bicarbonate of Soda 1egg 1 tsp salt 1 tsp vaniila essence 2 tsp baking powder 1 tsp bicarb 3 tsp cinnamon powder 2 slabs wholenut chocolate-chopped 2 big bar ones-chopped (tiny pieces) Beat separately 2 cups oats 1 ½ cups sugar 1 cup pecan nuts 1 ½ cups oil flour as required 4 eggs METHOD Fold in Beat butter and sugar till creamy and light in 2 cups grated carrot colour. Add egg and rest of ingredients to make a ½ cup chopped pecan nuts soft rollable dough. Cut with biscuit cutter or 250 grams crushed pineapple, drained shape into balls. Bake at 160 degrees till light brown. Drizzle with melted chocolate. Method1 Beat egg whites, add sugar and then oil and the egg yolks and beat further2 Add sifted dry ingredients and beat for 30 seconds.3 Fold in the remaining ingredients4 Place in cup cake or muffin pans – ¾ full5 Bake at 180degrees for 15mins or until light brown. Topping125 grams butter250 grams Philadelphia cream cheese500 grams icing sugar Beat well. Top Muffin when cold and decorate with pieces of Pecan or chopped dried fruit. (Any remaining icing can be frozen for further use) Marshmallow Meringue Easy Mandolins By Chili Chocolate Chefs By Chili Chocolate Chefs
8 egg whites 4 eggs 350g castor sugar 1 cup sugar 1 tbsp corn flour 1 tsp vanilla essence 1 tsp vanilla essence 1 tsp white vinegar 1\2 cup boiling water 1\2 cup oil Beat egg whites stiff, gradually add in the castor sugar and beat well, add in vanilla, corn flour and vinegar and beat, 1 1\2 cups flour spread onto a greased tray lined with baking paper 2 tsp baking powder
Bake @ 140 for 2 hours. Preheat oven to 180, grease the insides on your madeline pan Makes a very large meringue with spray and cook.
Top with whipped fresh cream, berries, assorted nuts, kiwi, Mix the water and oil together and leave aside pineapple Beat the eggs, vanilla essence, and sugar until white and creamy, then add in the water\oil mix and beat further, gently fold through sifted dry ingredients. Pour into prepared pan, about half way. Bake for 20-30 minutes until your skewer comes out clean.
Allow to cool slightly, baste with jam, and dust with dessicated coconut Sandwich together with whipped sweetened fresh cream
Tip- I used dariole moulds Brownie Pops Choc mint cupcakes By Chili Chocolate Chefs By Ayesha Raja
I had leftovers from a batch of brownies n decided to make (From the book Creative Cooking) them into pops- had used a simple inexpensive brownie 125g butter recipe, that we used to make when we were little girls 1 cup sugar 3 eggs Brownies 1t peppermint essence *6 eggs 1\2t green food colouring *2 cups sugar 2 and 1\2 cups flour *225ml oil 3t baking powder *2tsp vanilla essence pinch of salt 1 tsp baking powder 1 cup milk 90ml cocoa 200ml flour - Cream butter, sugar, peppermint essence and colouring until fluffy. Beat * marked ingredients till pale yellow and fluffy. Gently - Add eggs gradually, beating well after each addition. sift in the dry ingredients. Mix well and bake @ 180 in large - Fold in sifted flour, b.p, salt and milk. black oven tray for 30-35 minutes. - Spoon half the batter evenly into cases. - Top centre of each with half a teaspoon Nutella. Gently crumble the brownies with your fingers and Add in - Spoon remaining batter evenly over. cottage/cream cheese to bind just so that you can roll into a - Bake @ 180c for about 25 mins till done. ball- about 15g. Mixture should not b too wet. - Decorate with piped ganache, grated peppermint crisp or Aero pieces. Place a candy stick into each ball and freeze, once hard, dip in melted chocolate and decorate immediately! :) Easy Vanilla Oven Tray cake Pecan Nut Biscuits (originally from allrecipes.com) By Shenaaz By Salma Mayet
BEAT: 4 eggs +2cups sugar for 2 minutes. a) Roughly grind 1 cup pecans to small chopped pieces. Keep SIFT: 21/2 cups flour, 21/4 tsp baking powder. them chunky, not totally ground as the final texture of the Add to above mixture. biscuit's lovely with rough pecan pieces! MIX: 1 cup milk, 3/4 cup oil, 1.5 tsp Vanilla. Add to above mixture and beat for 2min. b) Sift 2 cups flour and toss your pecans into it. Pour into lined oven tray and bake @ 180deg for 35-45min. In another bowl: FOR CHOC CAKE: substitute 1/4 or half (depends on how chocolatey u want it) of the flour for cocoa. c) Using an electric beater, cream: 1 cup softened butter + 1/2 cup sugar with 1 tsp vanilla ICING: I used a basic butter icing with 250g butter+1 cup essence until light and fluffy. icing sugar+1tbls milk+vanilla essence, which I just blitzed together and topped with leftover chocolate! Add the flour+pecan mix to the fluffed mixture and combine well.
I then took a Tbls measure of dough and shaped them into crescents and stars of sorts.
They are thick and chunky biscuits and are great with a cuppa tea for dunking.
I got out of this recipe about 4 dz biscuits, with 1 Tbls measurements per biscuit. Not bad...
Bake: 325F (I think that's 160C), for 22 minutes (I kept it in on-guard for 25 minutes in total). Cool on wire racks briefly and toss in castor sugar. Whoopie Pie Orange Cake By Zahra Asmal By Haseena Dasoo
Sift: 1 2/3 cups self raising flour Really refreshing and easy to make:) 2/3cup cocoa powder 1 1/2tsp baking soda 200g margarine or butter, room temperature 1/2tsp salt 1 cup sugar Cream together: 10tbsp butter 2 large eggs 1cup soft brown sugar 2 cups flour 1 egg 2 teaspoons baking powder 1tsp vanilla essence 1/2 cup fresh squeezed orange juice 1 cup milk Cream the sugar and butter well. Beat in the eggs. Alternate - Line baking pan with wax paper dry ingredients with orange juice and beat until combined. Bake at 180 C for 17 - 20 mins if using cupcake trays, or 35 - - Drop a tbsp of batter 2 inches apart on tray (they do spread 45 mins for a large cake. a lot) Orange Sugar Syrup: -Bake about 180deg for about 10min, Cool completely. 1/2 cup orange juice Peanut Butter Filling: 1/2 cup sugar 1 cup creamy Or crunchy peanut butter 2 tsp lemon juice Just over 1/2cup unsalted butter,softened Orange zest, 1/4 or 1/2 teaspoon. 1 cup icing sugar 1/2tsp salt Boil the above together, let cool a little and pour over cake, or (I added a drop of vanilla essence) dip cupcakes into syrup. You might need more if making cupcakes, it really soaks up the syrup. Royal Creams Madeira cake By naQiyah mayat By Fatima Laher Dhorat beat 250g margarine with 125g icing sugar. Quarter pound stork margerine Three quarter cup castor sugar Add 1tsp almond essence + 2 cups of flour + half a cup of 3 eggs maizena. Half cup milk V.E (approx 1 tsp) Make certain all the ingredients are sifted before combining. One & α three quarter cup flour
It should form a soft pliable dough. Beat all ingredients until fluffy n then add two & a half tsp baking powder. Beat briefly again. Bake in α greased loaf pan Roll to at least 3/4mm high and use a rectangular cutter to on 180 degrees till brown n crispened on th top. shape. (Approximately 35 mins)
Top tip: roll on a tea towel or slipmat, easiest way to get the little rectangles out and onto a tray.
For the icing: I make 1 quantity and freeze half, so I can use (next week) for another batch of these.
Add to your kenwood: 125g marg + half a cup of icing sugar + 1 tsp almond essence + 1 tsp milk. Beat until almost white and super smooth.
Sandwich the 2 bikkits together and roll around in castor sugar. French Chocolate Macarons If you have trouble removing the shells, pour a couple of By Shams D drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to 90 g egg whites (about 3 medium eggs) aged for 1 or 2 days the moisture. Don't let them sit there in it too long or they will in an airtight container in your refrigerator become soggy. Once baked and if you are not using them 30 g granulated sugar + 200 g confectionary sugar right away, store them in an airtight container out of the 110 g almond meal + 2 Tblsp cocoa(optional). fridge for a couple of days or in the freezer. 1tsp coffee powder ** Sep 16 Fri 21:23 ** In a stand mixer fitted with the whisk attachment, whip the Shamima Desai (ShamsD) egg whites to a foam, (think bubble bath foam) gradually add http://www.tarteletteblog.com/2009/05/recipe-creme-brulee- the sugar until you obtain a glossy meringue (think shaving pistachio-macarons.html cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar, almonds coffee and cocoa in a ** Sep 16 Fri 21:24 ** food processor and give them a good pulse until the nuts are Shamima Desai (ShamsD) finely ground. Add them to the, give it a quick fold to break http://delightdulce.blogspot.com/2011/02/pistachio-french- some of the air and then fold the mass carefully until you macarons.html obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F-150c. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Impossible tart - taken from Boeka Treats Date And Walnut Loaves By Moeniera Moosa Preparation time: approx. 25 minutes By Shams D Ingredients 4 eggs Total cooking time: 1 hr 50ml butter Makes: 2 loaves 250ml sugar Ingredients:3/4 cup self-raising flour 125ml cake flour 3/4 cup cake flour + 1/2 tsp.baking soda 1/2 heaped tsp baking powder 1/2 tsp. allspice + 1/2 tsp. cinnamon powder 500ml milk 1 cup chopped walnuts + 100g butter 1 cup coconut 3/4 cup soft brown sugar + 1 1/2 cups chopped dates I added 1tsp lemon essence 1 egg, lightly beaten
Method Preparation:preheat the oven to 180c Brush two 17 by 8 cm tube tins (nut roll tins)and their lids Preheat oven to 180 degrees with oil or melted butter. Mix all ingredients together and beat well Sift the flours, soda and spice into a large bowl. Pour into a greased pirax dish Add the walnuts and stir to combine. Bake for 35 - 40 mon until top is brown Make a well in the centre of the mixture. Serve with desert cream or custard Combine the butter, sugar, water and dates in a pan. Stir continuously over low heat until the butter has melted Tip: this desert is still wobbly when it comes out of the oven - and the sugar dissolved. don't worry it will set as it stands Remove from the heat and leave to cool slightly. Add the butter mixture and egg to the flour mixture and stir until combined. Spoon the mixture evenly into the prepared tins. Bake, with the tins upright, for 1 hour or until the skewer comes out clean when inserted into the centre of the loaves.
Leave the loaves in their tins, with the lids on, for 10 mins, then turn out onto a wire rack to cool. The bestest-most-moist-highly-textured Carrot Cake (taken Finally stir in: from allrecipes.com; my notes in parentheses) Carrots + Pineapple + Nuts + Coconut. By Salma Mayet Pour into greased pan 9x13 in (I only ever use cupcake pans Preheat oven: 165C. or mini loaf pans or really shallow, small pans, as this cake is very heavy and moist. It will wobble and wobble and never Preparation: bake! I experienced this once standing at my mum's oven at a) grate carrots to get 2,75 (2 and 3-quarter) cup. Set aside 4am trying to bake it for her 2 Eids ago!) b) drain a can of crushed pineapple to get nett weight: 8 oz (I use my digital scale). Set aside. Bake for: 35 to 40 min (I guard it from 40min to 55min full c) Roughly chop 3/4cup walnuts (I use pecans). Set aside. baking time, when the skewer comes out clean) d) Measure 1 cup flaked coconut (ideally use flaked, else I've also baked it w dessicated, loosely measured) Cool and ice (rec to follow) ** Sep 27 Tue 12:44 ** Now: salma m | awesome girlie time -feeling buzzed-  Carrot Cake icing: Sift in bowl: 2 cups flour Rec & serving suggestion taken from Niqi's blog: 2 tsp baking powder 1,5 tsp bicarb http://blogs.food24.com/tonguetickle/enchanted-living-an- 1 tsp salt afternoon-of-english-flair-with-a-sensual-mix-of-something- 2,5 tsp cinnamon powder. egyptian
In another large bowl, mix until light and fluffy: I added an extra measure of cranberries! 2 cups white sugar 1,5 cups oil 4 (large) eggs
Then beat in flour etc. mixture. Butter Nougat bikkits Choc chip cookies-devine By naQiyah mayat By Fatima Riaz Osman beat 250g of butter with half a cup of icing sugar until Step1: mix 250g butter, 1 cup brown sugar, 3/4 cup castor creamy. sugar, 2 eggs n 1tsp vanilla essence.
Add three quarter of a cup of maizena, 1tsp vanilla essence Step 2: mix 2 n 1/4 cup flour, 1/2 cup cocoa, 1tsp bicarb of and 3/4 drops of almond essence. soda, 1/4 tsp salt.
Add 2 cups of flour (sifted, and add 1 cup at a time) and mix Den mix step 1 n 2 together. until you have a good dough. Thereafter take a small round tsp, scoop dough with tsp and Knead in a box (150g) of Sally Williams Macadamia nougat place on a baking tray. that's been chopped up. Bake on 180 for 10-12 mins. 10mins wil give u a soft brownie Pinch pieces, flatten on the palm of your hand and either roll biscuit n 12mins wil give u a firmer biscuits (depends how u balls and flatten, or use a cutter for even shapes. like it.)
Some will look a tad bit dodgy, as the nougat melts a bit. Simply,quick n delicious
Bake on 160 for 20 mins, remove immediately and let cool on wire rack. When cold, dust with icing sugar and share with a friend. Sauce leg roast Fragrant Sesame Lamb Korma By Farzana Mia By naQiyah mayat
2 T worcestershire sauce This recipe has been adapted from Shehnaz Parkers 2T soya sauce 'Innovative' cookbook. 1-2 T Hasty tasty sweet sour braai sauce 2TNandos chillie garlic sauce Heat a mix of oil+garlic infused olive oil in a heavy based pot. 1/4 c Spur grill and baste sauce/ steers steak maker Add: finely chopped large onion and let cook until soft and 2T Spur bbq sauce translucent. Mustard sauce / 1full t djon mustard 1/4c Woolies braai marinade Add: 1tsp garlic + 1tsp ginger + 1tsp whole jeeru + a few Ginger garlic each of cardamom + clove + cinnamon + whole black pepper 2 T Garlic sauce + 2 T Mrs balls + add 2 liquidised tomatoes and cook for 5 mins. 2T Maggi chilli sauce + 2T Maggi chilli garlic sauce 2t Amina wonder spice steak and chops + Lemon pepper Add washed lamb and cook until vvv soft. Fresh Black pepper Bbq spice + Ina parmans braai n grill spice Add egg yellow food colouring and salt. Add half a cup of Red masala the 1 with just garlic + 1pckt Tomatoe paste ground almonds + 2tsp ground dhana jeeru powder + 1tsp Crushed chillies + Lemon juice coarse red chilli + 1tsp red masala. Garlic flakes Dash of garlic salt Add a few curry leaves + quarter cup roasted sesame seeds. Make slashes in the meat place few whole cloves of garlic Add saffron and garnish with dhania. 4 whole cloves lang/lavang Olive oil You may add a wee bit of cream and some lemon before Knob of Butter serving. AND stir in a few cubes of fried AND now that I've tasted it (again) it is madly delicious! Wash meat,don't forget to remove the gland,drain well Marinate for a day or 2 Cook as safeera explained Add fresh pickled onions and baby potatoes when 3/4 way cooked Butter chicken . Portuguese chicken .(Faiza hadjee, hot and spicy savouries) By Rizi’s Bakery Boutique By Fatima Seedat Sonvadi
1kg fillet diced. 1 1/2 chickens (I used fillets, strips). 1small fresh cream. 1 tsp red chillies. Salt to taste. 2 tbs lemon juice. Little fyn red chillie powder. 1 tbs oil. Little ruf red chillie powder. Ginger garlic masala. Marinate chicken, if using whole chicken make slits, steam the Little egg yellow. chicken and pack neatly onto an oven tray. Little dhana jeero. 1 grated tamato. Sauce: 250 ml fresh cream. 1 sml tin tomato paste. Marinate fillet in the above ingredients for a while in a 1/2 tsp freshly crushed blk pepper. seperate pot braise onions wit taj cloves pepper corns n 1 tsp 1 tbs garlic. whole jeero once braised add fillet to the pot n let cook 125g butter (I use less than that). garnish wit green dania 2 tbs nandos wild herb peri peri. 2 tbs nandos peri peri sauce. Boil sauce ing together just once.
Pour over chicken. Bake @ 180' till done ±30 min. Saucy Chicken Zesty rice casserole By Fatima By Nabeela Omar
1/2 kg chicken breast fillets 1 ½ cups rice boiled in 4 tsp salt. 1 dess spn crushed green chillies Grate n fry 1 onion (I used the ready made fried onions) n 2 1 tsp chicken spice tsp (crushed) garlic till pink. 1 tsp bbq spice 1 tsp lemon pepper Add 1 cup cubed chicken fillet and braise for α few minutes 1 dess spn garlic flakes Thereafter add 2 large tomatoes grated along with 3 tsp chilli powder, 1 tsp dhana jeeru, 1/4 tsp arad, 1 ½ tsp salt. Salt to taste Add 1 ½ cups water and cook till chicken is done. 4 tbsp butter 1 1/2 cup onions (sliced lengthways) Add ½ cup white sauce (½ cup milk, ½ tblsp cornflour mixed 1/2 cup diced green peppers wit milk, little cheese (I used α tblsp full), salt n pepper (and I 1/2 cup grated carrots added crushed green chillies to taste)) and half α cup of 1/4 cup tomato sauce grated cheese (I used Mozarella in the white sauce and as the 1/4 cup chillie sauce addition to the chicken). 1/2 cup sweet and mild mustard 2 tbsp soy sauce Stir fry 1 cup carrots grated n ½ cup green pepper sliced. Cover (oven proof) dish wit 1/3 rice, spoon 1/2 chicken over, cover wit carrots n peppers.repeat. Place some grn pePpers n Slice chicken into julliene strips.cook with ingredients 2-8 baby tomatoes over rice. Sprinkle cheese n origanum. Cover Untill almost dry.Add onions and peppers toss well and add wit foil n bake @ 180 for 20-30 min. carrots sauces and remove from heat....
Use as desired for pitas,subs,or pizza toppings!!! Saucy Chicken Stuffed Roast Chicken By Fatima By naQiyah mayat
1/2 kg chicken breast fillets I woke up this morning with a craving for my mom's roast 1 dess spn crushed green chillies chicken. She would make it on Saturday nights and we would 1 tsp chicken spice eat pieces of it in front of the tv (I know, makes for very bad 1 tsp bbq spice parenting). Its become deceptively easy to make, and I've 1 tsp lemon pepper formed my own version of her classic recipe. 1 dess spn garlic flakes To make: buy a bag of Knorr 'cook in a bag - spicy roast Salt to taste chicken'. Add: 2 tbl lemon juice + 1 tsp chicken spice + 1 tsp 4 tbsp butter crushed red chilli + half a tsp egg yellow food colour + 1 tsp 1 1/2 cup onions (sliced lengthways) ground green chilli + quarter block of butter melted + half a 1/2 cup diced green peppers tsp bbq spice. Set aside. Boil 2 potatoes that have been 1/2 cup grated carrots chopped in salted water + boil 2 eggs. Mash the potato, add: 1/4 cup tomato sauce 1 tbl butter + 1 tsp chicken spice + 1 tbl finely chopped 1/4 cup chillie sauce dhania + the chopped egg + 1 slice of bread soaked in milk 1/2 cup sweet and mild mustard and squashed + a grind of black pepper. Shove the stuffing 2 tbsp soy sauce into the baby chicken and coat with the marinade. Place in the roasting bag provided and follow bag instructions. Bake for 30 minutes, empty into an oven proof dish and switch onto grill Slice chicken into julliene strips.cook with ingredients 2-8 for 10 mins to brown. Serve with veggies on the side with soft Untill almost dry.Add onions and peppers toss well and add rolls and a simple salad carrots sauces and remove from heat....
Use as desired for pitas,subs,or pizza toppings!!! Creamy salt pepper chick with vegs Chinese stir fried rice: By Tasneem Patel (Docrat) By Fadeela Seedat Sonvadi
4 pieces chicken fillet cubed Boil about 4-5 balls of fettuccini noodles or spaghetti and let 2 carrots chopped chunky pieces drain. Green peas Potatoes chopped cubes Using a bauer steam about 2 cups rice in salted water till Onion sliced long strands done. Half tub Fresh cream Stir fry veges using either hawain stir fry or I prefer to make Marinate chicken in salt ,1tsp green masala n white pepper my own to retain the crunchiness. I use julienned carrots, peppers, marrows, mushrooms, onions, and pineapple. Add Pot braze onions in ghee till soft, salt,pepper, aromat, fine red chillis, little olive oil, lastly add add chicken marinate with little water cook on low when soya sauce and worcester sauce. Cook a saucy chicken using almost cooked add in potatoes, chopped carrots n cook till sauces of your choice. To get the sauciness and thickness I soft then add in green peas and fresh cream n simmer on low braise an onion, to that I add my marinated strip chicken heat fillets ( garlic masala, chicken spice, lemon pepper, peri peri, paprika, lemon juice ) let that cook and when done add 2 grated tomatoes, make a paste with 1 tsp mazeina and little water add that to chicken with sauces. I use tomato sauce, mustard sauce, sweet chilli, steers hot peri peri, knorr sweet and spicy and nandos wild herb. Place stir fried veges on top of the steamed rice, then layer the boiled fettuccini or spaghetti, lastly top with the chicken and parsely, to warm place in pre heated oven for about 30 min or till heated through. Serve with dhai. Enjoy. Masala Chicken Mayonnaise chicken: By naQiyah mayat By Fadeela Seedat Sonvadi
I marinated 4 pieces (which works out to almost half a kilo) of 1 chicken ( I use fillets ). chicken in: 1tbl ghee + 1tbl oil + 1tsp coarse red chillies + 2 cloves of garlic, grated + 2tbl lemon juice + 1tsp dhana jeeru make a paste with 2 tbs tomato sauce, 2 tbs mayo, 1 tbs powder + 1tsp level mustard powder + salt + 2tbl yoghurt. tomato puree, oil.
I marinated for under 30 minutes before I could begin Marinate chicken with 1 tbs ginger garlic masala, 1 tsp salt, 1 cooking, but try to leave as long as you can. tsp dhana jeeru, 1/4 tsp arad, 1 tsp mustard powder, lemon juice, add paste to marinated chicken and leave to marinate Add to pot and start cooking on high, then drop to low the for @ least 2 hrs. minute you hear a sizzle. Cook with little water, when done add sweet and sour sauce Add a few whole peppercorns + 2cloves + 2cardamom pods + and soya sauce, could also add slit green chilli if u prefer it small cinnamon stick. Add 1tsp whole jeera. more hot.
Cook until done and maybe add a few splashes of water to prevent burning. Finally add half a tsp of methi masala and the cubed potatoes. Cook on low until potatoes are soft yet still firm. Garmnish with dhania. Mayo Chkn (orig from purple Ind Del, pg 38 w my notes in Chunky Veggies (orig purple Indian Delights pg 70; tweaked parentheses) a bit) By Salma Mayet by Salma Mayet
6 chicken fillet, smeared w marinade paste as follows: 500g mix of: baby potatoes + butternut + patty pans + red&green peppers + onion + zucchini; cubed into chunky 3 Tbls mayo even-sized pieces 1 tsp red chillies + 1 tsp powdered red chillies + 1 tsp ginger garlic (2 tsp wet red masala + 1 tsp coarse red chillies) Boil/steam these in the microwave until cooked. 1/2 tsp mustard powder 1 tsp fine jeero Toss into an ovenproof dish & stir in: 3/4 tsp lemon pepper 2 Tbls tomato puree (add 1 tsp tomato paste) 1 Tbls brown sugar 1 tsp salt 1/2 Tbls lemon pepper 1/2 tsp arad 1/2 Tbls pepper salt 1 Tbls lemon juice 1 Tbls garlic butter 1 Tbls oil (I leave this out sometimes) 1/2 cup creme fraiche
Marinate for a few hours (even overnight). Set under grill for veggies to brown; toss for even browning.
Method in book suggests stove top with butter and water on low heat; or in oven. (I bake in greased pyrex, laid out & covered with foil during bulk of cooking time. Uncover to reduce water & brown.)
Book suggests serving w savoury rice. (I serve w potato wedges. It's a dry chicken) Baby veges: Vegetables with Nola Sandwich Spread By Fadeela Seedat Sonvadi By naQiyah mayat
- baby squash. This whole mix happened by pure chance. - baby butternut. While shopping (on an empty tummy) I threw in a small bottle - sweet potato (cut into sml rounds). of Nola Sandwich spread. - robot peppers ( cut into cubes). - baby marrows. With little or no idea of what I was going to do with it, I - patty pans. brought it home and chucked it into the fridge. - baby corn. - baby carrots. After boiling each item individually (baby carrot + baby corn + baby butternut + halved baby potato and baby gems) I Marinate veges using salt, pepper, aromat, fine red chilli toppled them into a saucepan and added: 2tbl butter + powder, white pepper, lemon pepper, dhana jeeroo, mustard sprinkles of the following - do not overdo and over-power - powder, mayonnaise, tomato sauce,lemon juice and brown salt + aromat + lemon pepper + mustard powder + a dash of sugar. Leave for at least an hour before cooking with little sugar + a sprinkle of coarse red chillies. water. When done add garlic butter and chopped fresh dhania. Add 1tbl and a bit of Nola Sandwich Spread and a small clove of garlic, grated. Gently stir to combine. Pop the lid on with a few splashes of water and put on low.
Allow to steam while you prepare your main course. Finish with a chopping of chives. Butternut bake (FTW) Bow pasta: By Simply Savouries By Fadeela Seedat Sonvadi
500g butternut cubed - Boiled boil and let the bow pasta drain. 1 tin cream style corn Braise an onion in ghee. When done add baby marrow and 1 250 mls Fresh Cream baby corn cut in rounds, add red and green pepper cut in 1/2 t Salt cubes, add mushrooms and julienned carrots. 1/4 t Pepper 1/2 crushed Green Chillies Add green masala, garlic, garlic flakes, aromat, blk pepper, garlic salt, celery salt, mixed herbs. Let veges cook, remove Mix all together & bake from stove add in the pasta. Add ghee before warming. Pizza Pap Spiced Rice (orig purple Indian Del pg 81; tweaked here and By Moeniera Moosa there by me :) ) By Salma Mayet Step 1 Cook as much mielie meal as you require. It must be a soft Parboil 1 cup Tastic rice in salted water. Drain and set aside. consistency like mash potatoes. Add a big knob of butter to it and a tin of sweetcorn. The more crunchy you want it the In 2 Tbls olive oil, fry 1 large onion (sliced) until translucent. more corn you add. Steam for at least 30-45min. Step 2 Add to this: Prepare a tomato gravy 1/2 green pepper (diced) + 1/2 red pepper (diced) + 3/4 cup Braise an onion, spring onion (a full bunch), garlic and ginger mixed veg - all at one go. (you can add mushrooms if you like) together Add in your tomatoes - I use the tins because you need a Stir fry for about a minute on high heat. thick sauce Add salt, pepper, mix herbs n sugar Then add in: Add a generous amount of dhania 1 tomato (grated) + 1 tomato (diced small) + 2 Tbls tomato Cook until thick sauce + dash each of: ground jeero + cinnamon powder + Step 3 coarse black pepper + 2 Tbls mixed herbs. Layering the dish You need a deep oven proof dish Stir fry this for about a minute. Start layering with pap mixture (not too thick - should be quiet thin) Then add in: Then tomato mixture Parboiled rice + 1 Tbls ghee and stir fry until moisture mostly Repeat as many times as you like evaporates. Top with cheese Bake in a 180 oven till cheese has melted Sprinkle on a mixture of 1Tbls water + 2 tsp lemon juice. Serve warm Enjoy Steam on stove top gently until cooked through. PS: you can add vienas/russians to this dish to make it a meal on its own Otherwise its perfect for a braai!!! Roasted butternut salad with sunflower and pumpkin Thai salad. seeds By Fadeela Seedat Sonvadi By naQiyah mayat 1) 1/2 sml red cabbage (shredded). I use the Woolies herb salad as a base (with grated carrot and 2) 1 cup carrot (julienned). beetroot). Top with halved med cucumber and roasted 3) 1 cup cucumber (deseeded, julienned ). butternut (in an oven with butter and nomu sweet). Toast the 4) 6 spring onions (julienned). seeds in olive oil and garlic. Srinkle over. Either use feta or 5) 1/2 pineapple (cut into thin strips). cream cheese and a grind of black pepper. Serve with a ready 6) handful of almond flakes (toast in oven slightly). made dressing for lazy-days. 7) handful of rice noodles (deep fry and let drain well). 8) fresh coriander. 9) sesame seeds.(Toasted).
Method: arrange 1-5 in platter or deep bowl as salad cannot be covered except with a net. Sprinkle dressing on top, then scatter toasted almond flakes and rice noodles on top. Garnish with fresh coriander leaves and toasted sesame seeds. Dressing: 3 tbs olive oil, 1 tsp crushed garlic. 1 tsp ground green chillis. 2 tbs soya sauce. 2 tbs lemon juice. 2 tsp fish sauce. 1/2 cup sweet chilli sauce. 1 tbs toasted sesame seeds. 2 tbs chopped coriander leaves. Method: heat oil & fry garlic till light pink. Add green chillis & cook for 1-2 min. Remove from stove, add rest of the ingredients and salt to taste. Let cool b4 dressing salad. Gourmet potato salad (courtesy of my friend rayhana) Tuna salad By Farzana Mia By Fadeela Seedat Sonvadi
Potato salad 5 potatos(medium sized). Peel,cube&boil with 1 can tuna drained. salt to taste.when soft. Mash with 2tbsp of butter. Roll into balls an let them set in the fridge. Red onion, green peppers, plum tomatoes, cucumber, In another bowl : (CUBED). 1tin nestle cream(BIG) 4tbsp(brown sugar) Woolworths tangy mayonnaise, little salt, grindings of blk Half a cup of mayo pepper. 3tbsp lemom juice Salt to taste Enjoy as a light meal or on rye or wholeweat bread or crackers. *optional crushed green chillies.pepper. When balls are set dip into mixture covering it generously. Place onto a pretty platter an sprinkle finely cut coriander. ENJOY Avocado and kiwi salad! (Very tasty) Warm Potato Salad by Farzana Mia By Naadia, foodie passion
Make green chutney: handful dhanya, garlic,green chillies, so Sunday was a rainy , cold , dismal day , but was the day salt, crushd jeeroo, vinegar(not too much) white or brown for "A" , my husbands Family Reunion @ the Berg :). Decided sugar and few tblsp mayo salt and pepper Blend 2gether!I to make a "warm potato salad" .... As my contribution ... added a splash of nestle cream The trick , was , how to make it at home , n keep it warm Cubed(big)/sliced avocado sprinkle lemon juice,peel and cube ...... easy ! kiwi,set on a bed of lettuce on a serving plate! Pour chutney over! Make jus before serving! Serve as a side dish excellent 2 I bought 2 packets Woolies Mediterranean Potatoes , they are serve at a braai! prewashed and ready for use ....so I just snipped the corners of the packets open and steamed each packet seperately for ¤i used 1 med sized avocado and 2 kiwis,avocado can be used 10 mins in the micro , once out , wrapped each packet in foil , on its own aswell and packed snug into a tupperware ..... Just before they served up the braai meat , I assembled my salad .... Much to the amusement of the clan ..... Opened 3 packets of rocket , made a bed of this peppery leaf. Opened up my lovely warm soft potatoes onto the rocket. A few dollops of salad cream , onto the potatoes ...slight toss, to coat them. Salt n fresh black pepper. Generous swigs of olive oil. Tossed the rocket through with potatoes. A large Woolies Pack of Garlicy Croutons , strewn over. Woolies Salad Spring onions speared into the salad ..... Made for the final touch. Looked GREAT .... Taste was comforting because of the cold weather .....you could chill it , with equal success ,...... Tomato chutney: (served with dhall and rice). Penne Pasta in Cheese Sauce By Fadeela Seedat Sonvadi By Nabeela Omar
Boil 2 medium tomatoes. 2 cups chicken - cut into strips When soft remove from h20 and allow to cool. Remove the *Marinate the chicken with the following and leave aside for peel. Put to blend along with 1/2 an onion, a handful of fresh 15 minutes:: 1 tsp garlic paste green dhania and a tbs of methi masala. Sugar can be added 1 tsp red chilli paste < °̩ use Gorima's chillie paste> for a sweeter taste but I omit it. 1 tsp freshly ground pepper
Heat 3tbSp oil and fry 1 tsp garlic 125g butter Thereaftr add in 1 cup chicken fillet - stripped 125g castor sugar ( that's just over 1/2 cup) Add 1 beaten egg and stir fry for 2 minutes 3 large eggs Add 1/4 cup julienned green pepper & 1/4 cup julienned red Grated lemon zest or 1/4t almond essence pepper - stir fry for a few minuTes 125g flour ( that's just less than a cup) Add 1/4 cup cubed onions & 1 cup sliced mushrooms - cook Pinch of salt for a few minutes 2t baking powder Thereafter add ½ tsp pepper, ½ tsp salt, ½ tsp zeal, 1 tsp 1/2 T milk ground green chillies & 2 tbsp soya sauce- cook till chicken is tender - Preheat oven to 160c. - Beat butter until soft and creamy. I usually put it in the Boil ½ a packet of 500gr egg noodles in 1 tsp salt until al micro for about 15 seconds beforehand). dente' - Gradually add the castor sugar, beating until the mixture is light and fluffy. Mix the noodles together with the chicken stir and garnish - Add eggs one at a time, beating very well after each with chopped spring onions addition. - Add the zest or essence ( I added both). - Sift flour, salt and baking powder and add. - Beat in milk. - Pour batter into SMALL loaf pan. --Bake for about 40 mins and then check till its done using cake skewer.
For glaze: Mix icing sugar with boiling water (add very little water at a time). Drizzle over cake and decorate with lemon zest. ( I added a little almond essence to the glaze as well).
Taken from YOU mag Baked Soles (orig purple Indian Delights pg 108, tweaked Adegas prawns slightly) By Rizi’s Bakery Boutique By Salma Mayet Ingredients Mix to form a paste: In a big frying pan put 8 birds eye chillies, butter 100g and around 1/4 cup of garlic pieces...... 2 Tbls fresh garlic, crushed 1 tsp salt Cook for a while until the garlic turns pink in colour ...... 1/2 tsp lemon pepper Add the prawns... 1,5 tsp fresh green chillies, crushed/ground Cook...(When the prawns r clean u must add lemon juice n 4 Tbls mayo salt.... Leave that for 1/2 hour in the fridge 3-4 Tbls oil before u cook it...) When prawns r cooked leave it aside n Smear the paste over the fish and set in a greased pyrex dish. Dollop remaining paste onto fish/its sides of dish. make adega's sauce: Method Bake @ 180 for 30min with a foil cover throughout. butter,lemon juice, all different types of nandos sauces(medium,lemon n herb, pepper sauce, garlic sauce, Then, remove foil cover & drop blobs of butter, spoon over wild herbs n hot peri peri sauce) normal chillies, sauce onto fish pieces and set under grill. birko (rough chillie flakes) n mayonnaise...... Allow to sizzle...... 3mins.... Serve with more than enough grindings of black pepper & Once the sauce is done pour over the fresh lemon wedges! cooked prawns n cook until the prawns n the sauce is blended ...... serve hot(when the prawns n the sauce is being mixed together DONT OVER COOK it becomes too oily Spicy Prawns Sole By naQiyah mayat By naQiyah mayat ash cleaned and deveined prawns and allow to drain in a wash and pat dry 4 soles that have been cleaned and colander. Add to a glass bowl with a lid. removed of skin. Rub lemon juice (enough to coat fish) + mayo + crushed green chilli + garlic. For 1kg of prawns add: 2tbl lemon juice + 1tsp chilli powder + 1tsp arad + 4tbl miracle whip + 1tsp ground green chilli + Sprinkle Robertsons fish spice + black pepper (vvv little) + a salt to taste. Allow to marinate the whole day/overnight. dusting of flour. Turn over and repeat.
Add a quarter block of butter and switch oven to grill. Turn Add a few blobs of butter and bake until cooked through. until cooked and a wee bit 'burnt'. Switch to grill and brown the tops slightly.
Serve with a wedge of lemon and parsley for garnish. 1 kg prawns Masala Kingklip By Sumayya By Fatima Laher Dhorat
6 - 9 green chillies Peri peri masala (not sure on quantities but its α homemade 1 bunch dhania blend of garlic, red chillies, saffron, oil, tomato puree, vinegar 1 whole garlic (medium) n lemon juice) Quarter stick ginger * Garlic masala Quarter cup lemon juice * oil Liquidise * peri peri oil Add 2tbs mayo to liquidised marinade * lemon juice * rough ground dhana Sprinkle salt pepper chilliepwd over prawns. Add marinade * dhana jeeru and blobs of garlic butter and cook in oven until done. * very little jeeru * salt If cooking on stove, cook until prawns are done, then remove * aradh prawns from pot, add garlic flakes, lemon pepper and butter * mayonaise and cook until sauce is done, then pop everything into oven * tomato puree and grill until shells r slightly crispy. * curry leaves * fresh dhania cut finely Fry just before eating in oil till lightly crisped on the outside.
* optional 2 tblsp cake flour. Makes the fish really tasty but really difficult to fry cos th its sticks a lot n all th fish ends up breaking. * I like to fry in α bauer cos of th non stick coating. * sometimes, time permitting, I fry onion rings, 3 colour pepper rings, potatoe rings, tomato rings (watery part cut out), n brinjil rings separately, in th same oil tht th fish was fried in. N I heat all in th oven before eating. Garnish with fresh cut dhania Baked soles Tuna Pie By Fatima Laher Dhorat by Moeniera Moosa
Ina parmans Fish spice 2 tins of tuna Lemon pepper (not too much) 1/2 onion Little oil 2 eggs Garlic 1/2 cup milk Lemon juice 1 tsp fish spice Green masala 1 tsp lemon pepper spice Mayonaise 1 tsp garlic Steers garlic sauce 1 tsp Nandos garlic peri peri sauce Cheese Marinate fish in above. Coat lightly in flour n give α quick fry. Place fish in ovenproof dish. Throw left over marinade over. Method Dot garlic butter over. Place sliced boiled potatoe rings, onion Braise onions rings, n tomato rings on top. Season potatoe, tomatoe n Add garlic and tuna onion with α light sprinkling of aromat. Bake in the oven. Grill Add spices and Nando sauce lightly for α few minutes wen cooked. Put in oven proof dish Throw over egg and milk mixture and top with cheese
Bake in 180 degree oven for 20min till set Marmalade and sesame glazed Norweigan Salmon Tuna Sandwiches By naQiyah mayat By naQiyah mayat slice an orange vvv thinly and place on an ovenproof tray and Empty a tin of tuna chunks into a bowl. bake for half an hour. To this add: 2tbl Nola Sandwich spread + lemon juice + black When slightly brown, drizzle over maple or caramel syrup and pepper and any strong red sauce that you have (tobasco or switch oven off. mix in a small bowl - a tbl worth of Seville similar, just a drop or two). Orange Marmalade + 1 clove of garlic grated + 1 vvvv small piece of ginger grated + a squirt of lemon juice + a dash of Butter 1 slice of bread, top with shredded lettuce > tomoatoe salt, black pepper and sugar + avocado oil infused with chilli. slices > tuna mix > julienned carrots > chopped chives > black pepper. Place Salmon on the grill and lightly baste with the marmalade glaze. Roast a wee bit of sesame seeds. Add mayo to the other slice of bread and cover. Easy Lunch- box meal. Plate: salmon then orange slices and a sprinkle of toasted sesame seeds. Serve with my nola vegetables. Crayfish :: I've adapted this from a Crossroads recipe. I can't Chicken Burgers seem to find the original version, but there isn't much of a By Shams D deviation from this. By naQiyah mayat Yeast Buns for meat buns,subs and burgers
This recipe initially called for prawns, but I've always been 4 cups cake flour making crayfish with it. 1 pkt instant yeast 1 tsp salt In a small bowl add: ground garlic + salt + chillie powder + 2 tblsp sugar lemon pepper + garlic olive oil + lemon juice. 3 tblsp condense milk 125g butter Pour into the slits of butterflied crayfish. Make a sauce of: 1 egg butter + mayo + tomato sauce + garlic olive oil + chilli ¾ cup warm milk powder + pepper + salt + lemon juice + tomato paste + ¾ cup warm water garlic + cream + chili garlic paste. ¼ cup oil
Boil a bit until all the ingredients combine. Grill the crayfish Mix the first four ingredients together . until almost done. Add your cut up butter and mix until it resembles bread crumbs. Spoon the sauce over and pop by into grill until done. Add the egg into the liquid and beat. Add this to the flour mix. Remove and garnish with very finely chopped fresh dhania. Knead and lastly add oil and knead furthermore. Rest for about an hour until the dough has doubled its size. Knock it down and make either buns ,subs or roll out and add filling for meat buns. Brush tops with egg.
Bake in oven at 180 celcius until tops are golden brown. Chicken kebabs Panzanella (Italian bread salad) Ideal way to use up leftover By Shams D stale bread: By Zahra Asmal 1 kg Chicken Breast 3tblsp channa flour powder Bread broken in small chunks 1 tsp Turmeric Baby tomatoes ¼ Black Pepper, crushed 4 cloves garlic,bruised ¼ tsp white pepper ,crushed Few sprigs fresh thyme Salt to taste 11/2 discs feta crumbled 2 tsp Garlic paste Oreganum leaves or dried 3 Tbsp nestle cream Dressing: 1 Egg 2tbsp balsamic vinegar 5 green chillies 1/4 cup olive oil 1 tsp rough chilli powder 1 Onion -Heat oven to 200deg 1 full tsp dhana jeero -Place bread chunks on baking tray and bake for about 5min, 1 tsp rough dhana remove and set aside. Fresh dhania leaves -Roast tomatoes,garlic,thyme and feta,drizzzle with olive oil Method: and season Wash and cut chicken fillet in 3 pcs. -Whisk dressing ingredients together. In a food processor, grind the chicken . -Toss bread,tomatoes,feta,oreganum and pour over dressing. Make a paste of Onion ,Green Chillies ,Fresh corinader by Season. using cream Do Not Add WATER ,make thick paste . -Can allow to stand 20min before serving for bread to soak up Now take a large mixing bowl and mix all the other the dressing. ingredients together including chicken . Cut some fresh dhania leaves and mix everything together. Make small flat kebabs and fry in garlic butter in a non-stick frying pan. Cut the bun and add some chutney . Place chicken kebab and top with grated cheese and place top of bun. Warm in micro until cheese melts. u cn also add in lettuce ,tomato etc in da bun Chocolate Malva Pudding. Members: By Shams D naQiyah mayat (niQi|livingluxe) 250ml cake flour Salma Mayet (Soul of the home) 50ml cocoa Nazreen Choonara 125ml milk + 45ml smooth apricot jam Naadia, the Foodie Passionista 30g butter + 100ml sugar + 5ml bicarbonate of soda + 1 egg Fatimah Paruk (Chilli Chocolate Chefs) + 1ml salt + 20ml white vinegar Fadeela Seedat Sonvadi Sauce Farzana Mia 375ml fresh cream + 200ml sugar Haseena Noor Mahomed 125g butter + 1ml salt Mumtaz Desai (Cocoa) 50ml cocoa Nabeela Omer Rizwana (Rizi’s Bakery Boutique) Preheat oven 180c. Sadiyah Nakhuda Mix all the sauce ing. tog. bring to boil and simmer,stirring all Shamima Desai (Shams D) the time for 2 mins. Faatima Parker (Simply Savouries) Cream butter and sugar tog.until light and creamy. Fatima Laher Dhorat Moeniera Moosa Add egg and beat till light and fluffy. Safeera (Slices of Kiwi) Beat in jam. Shamila Dissolve the bicarb. in the milk. Shenaaz Osman Sift the flour,cocoa and salt tog.and add to the mixture Shaista Ayob alternately with the milk. Lastly add the the vinegar,mix it in Zaheera well. Spoon the mix. into a greased 2 litre ovenproof dish with Sumayya Latiff a lid. Pour over 1/2 the sauce ,cover and bake for 20 -30 Tasneem Patel (Docrat) mins. Now pour in the balance of the sauce and bake Zahra Asmal uncovered for about 10-15mins or until the centre of the Shakera Dasoo pudding is cooked but the sauce must bubble around the Fatima Riaz Osman sides. Serve the pudding hot. It freezes very well after it's Ayesha Raja baked and cool. Pop in the micro. before serving. Serve this with double thick cream or ice-cream