amagwinya recipe

Recipe

My apologies for taking so long to post the recipe.
The truth is I had no idea where the hell I’d written it. I keep multiple food journals thank God I found it!

These amagwinya are inspired by #Kwayishe my mom. She used to make for me and my siblings when we were young. She was a working mom and hardly had time to make the yeasted ones. These therefore bring such fond memories of my mom and me in the kitchen learning from her.

These days though she’s amazed at what I can do with food and always wants to learn from me. It is the weirdest thing. Anway she hardly ever tries my recipes becoz of being the busiest73yearold I know.

She’s still a working mom at 73 years old! Running a business and my No.1 rolemodel nakundixolela zinkosi! & love this woman to bits

Ingredients
4 C Cups Flour
6 Tsp Baking Powder
1 Teaspoon Salt
5 Tbs Sugar
1 1/2 Cups Lukewarm Water
Method

  1. Preheat a deep pot with any vegetable oil such sunflower, canola, peanut, grapeseed oil etc in medium heat.
  2. While the oil is heating up in a big bowl mix all the ingredients into a dough.
  3. On a lightly floured surface shape the dough into a thick disc then cut with a cookie cutter into even rounds. You can also shape into even balls with floured hands.
  4. Fry in heated oil until the one side is golden brown & the other looks cooked even though still pale then turn and fry the other side to an even golden brown colour.
  5. When cooked place on a large bowl lined with paper towel. Cool slightly and serve with sweet tea or coffee. At the farm where I grew up, we enjoyed them as they are or with #igxogxa aka #repurposedtea from used teabags or already brewed coffee granules. Kids were not allowed to drink real coffee and tea but hey as kids! We loved igxogxa. Its the closest to coffee and tea we could get.

Credit: Pumlas Food

Beef curry

Ingredients
2 tblsp cooking oil
1 onion, chopped
½ green pepper, chopped
1 Tspn dhania spice
1 Tspn garum spice
3 Tspn tomato paste
1 Tspn paprika
2 carrots, peeled and chopped
2 potatoes, peeled and cut in quarters
1 Knorrox beef stock
1 cup water
1/4cup amasi

Instructions
Heat oil in a pot and fry the onion and green pepper until soft.
Add Spices and fry for one minute stirring continuously.
In a separate bowl, mix beef pieces with sour milk (amasi) and tomato paste until well coated.
Add the beef to the pot and fry until well browned.
Then add carrots, potatoes, Knorrox beef Stock Cube and water. Stir well.
Cover pot with a lid and allow to simmer for one hour or until the meat is tender.

Credit: Zanele Ka Mvelase’s Kitchen

Potatoes

Handful crushed pineapple
1/4 cup mayonnaise
1 tspn sugar
2 tblspn mustard sauce
1 tspn vinegar
Parsley
1/4 Red onion finely chopped
Aromat for taste

Boil potatoes for 10 min, season with aromat.
Mix mayonnaise, mustard sauce, vinegar, crushed pineapple, sugar,red onion and dress potatoes
Garnish with fresh herbs

Credit: Zanele Ka Mvelase’s Kitchenđź’•

Oven Denver Omelet

We love to have eggs over breakfast. I usually bake it in the oven to get better results. Yesterday, I made this denver omelet, it was magnificent. Here’s the recipe.

You’ll need

8 Eggland’s best eggs.
½ cup of half & half cream.
1 cup of shredded cheddar cheese.
1 cup of finely chopped fully cooked ham.
ÂĽ cup of finely chopped green onion.
ÂĽ cup of finely chopped onion.

How to:

Preheat the oven to 400° and grease a 9 inch square baking dish.

Mix together the eggs and cream in a large bowl and mix in the cheese, ham, green pepper and onion.

Pour the mixture in the baking dish and bake for 25 minutes.
Bonne Appétit!

Simple, easy and delicious! You can add anything you like, but I like it better this way. The onion and pepper goes perfectly with the eggs.

Credit: 77Easy Recipes

Dessert

Ingredients
500ml fresh cream
Caramel treat
Chocolate tennis biscuits
Peppermint crisp
Strawberry

Method
Whisk caramel treat until smooth…on another bowl whisk cream until thick then combine…
Layer your crushed biscuits, mixture of caramel treat nd cream, grated chocolate and garnish with strawberry and mint leaves.

Credit: Zanele Ka Mvelase’s Kitchen

VEGETABLE ATCHAR RECIPE

Ingredients:
1 cup carrots diced
1 cup red cabbage,chopped
1 cup white cabbage,chopped
1 cup baby marrow,diced
1 cup cauliflower,broken into florets
4 curry leaves
2 tablespoons vinegar
2 tablespoons squeezed lemon juice
2 tablespoons mustard seeds
4 tablespoons turmeric powder
200ml oil
3 green chillies sliced
Crushed garlic (optional)
100 ml atchar masala

Method:
Heat the oil along with the chillies, garlic ,mustard seeds,tumeric and masala.
Add in the vegetables and cook for 1 minute,don’t over cook them because you still want that crunchieness.
Remove from heat and add extra oil , vinegar and lemon juice.
If is too salty please add 2 tablespoons of white sugar.
Spoon into sterilised jars and store in the fridge overnight.

Credit: Cooking with Metjie

Peppermint crisp dessert Recipe

Ingredients:

3 peppermint crisp chocolate
1 can of caramel treat
1packet of tennis biscuits
500ml of fresh cream

Instructions:

1.Place the tennis biscuits in rows at the bottom of a dish
2.Place the caramel in a mixing bowl and whisk until smooth.
3.In a separate bowl ,whisk the cream until thick.
4.Add whipped cream and 1 grated peppermint chocolate to the caramel mixture and mix.
5.Spread the mixture over the tennis biscuits
6.Keep layering until the dish is full.
7.Sprinkle grated peppermint chocolate over the top and put it in the fridge for 2 hours until set.
Enjoy

Credit: Cooking with Metije

These amagwinya are inspired by Kwayishe

Recipe

My apologies for taking so long to post the recipe.
The truth is I had no idea where the hell I’d written it. I keep multiple food journals thank God I found it!

These amagwinya are inspired by #Kwayishe my mom. She used to make for me and my siblings when we were young. She was a working mom and hardly had time to make the yeasted ones. These therefore bring such fond memories of my mom and me in the kitchen learning from her.

These days though she’s amazed at what I can do with food and always wants to learn from me. It is the weirdest thing. Anway she hardly ever tries my recipes becoz of being the busiest73yearold I know.

She’s still a working mom at 73 years old! Running a business and my No.1 rolemodel nakundixolela zinkosi! & love this woman to bits

Ingredients
4 C Cups Flour
6 Tsp Baking Powder
1 Teaspoon Salt
5 Tbs Sugar
1 1/2 Cups Lukewarm Water
Method

  1. Preheat a deep pot with any vegetable oil such sunflower, canola, peanut, grapeseed oil etc in medium heat.
  2. While the oil is heating up in a big bowl mix all the ingredients into a dough.
  3. On a lightly floured surface shape the dough into a thick disc then cut with a cookie cutter into even rounds. You can also shape into even balls with floured hands.
  4. Fry in heated oil until the one side is golden brown & the other looks cooked even though still pale then turn and fry the other side to an even golden brown colour.
  5. When cooked place on a large bowl lined with paper towel. Cool slightly and serve with sweet tea or coffee. At the farm where I grew up, we enjoyed them as they are or with #igxogxa aka #repurposedtea from used teabags or already brewed coffee granules. Kids were not allowed to drink real coffee and tea but hey as kids! We loved igxogxa. Its the closest to coffee and tea we could get.

Credit: Pumlas Food