Supreme curry powder
Babarque sauce 250ml
Barbaque tikka sauce 125ml
Salt and pepper
Fry onions until tender then add garlic powder, bay leaves and garlic paste, then add cayenne pepper, paprika and supreme currypowder let it cook until tender then add water and both babarque sauce and Tikka let it simmer then add meat and reduce heat. Then add salt and pepper for taste let it cook until ur meat is soft then serve
Cook rice the normal way then grate carrot and put parsley.
(Best if u replace tomatoes with tomato puree),
season with any spices of ur choice
Mix ur pasta with the fried veges
then add mayonnaise
and any sauce of uo choice.
This is so fluffy and a bit lemony and tastes so good using SASKO flour
LEMON BUTTERMILK BUNDT CAKE
3 cups flour
3 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
200g butter softened
21/2 cups castor sugar
3 large eggs
1 cup buttermilk
1 tbsp grated lemon zest
4 tbsp lemon juice
1 tsp lemon essence (optional)
1/3 cup water
1/3 cup castor sugar
2 tbsp lemon juice
1 cup icing sugar
1 tbsp lemon essence
1 tbsp water
1 tbsp melted butter
Glazed lemon slices for decoration (optional)
Preheat oven to 180 degrees
Spray a bundt pan with cooking spay and dust with flour
In a mixing bowl mix sift together flour, baking and salt
In a separate bowl cream together butter and sugar until light and fluffy
Beat in eggs one at a time
In a small jug mix together buttermilk, lemon zest , lemon essence and lemon juice
Mix together the flour mixture with the butter, sugar and egg mixture until combined to form a batter
Add in the the buttermilk mixture and mix until incorporated
Spoon the batter into a prepared bundt pan
Bake for 1 hour or until a skewer or cake tester comes out clean
Once cake is baked remove from oven and cool for 10 minutes
Make the syrup by combining all ingredients the syrup ingredients in a pot and bring to a boil
Boil for 5 minutes or until sugar has dissolved
Poke the cake using a cake tester and pour the syrup over the cake
Let the syrup soak in
Remove cake from pan and cool on a cooling rack for an hour
Make the glaze by combining all the glaze ingredients and mix until smooth
Spoon the glaze over the cake and decorate with glazed lemons
INGREDIENTS: 500g butter 6 large eggs 2 cups sugar 12 cups sifted flour 12 tsp baking powder Pinch of salt 350ml inkomazi 350ml ultramel custard 1tbs vanilla essence
Preheat oven to 180 degrees and grease your pan
Cream sugar and butter. Doesn’t have to be smooth. Rub in the mixture of flour, baking powder and salt till it resembles breadcrumbs
Beat eggs and vanilla aside then add to the mixture
Add mixture of amasi and custard and knead till your ingredients are nicely combined
Roll onto a flour dusted surface and cut as desired
Brush with eggwash and bake for 15 minutes or till golden brown.
Ingredients 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces 1/4 cup all purpose flour 1/2 tsp black pepper 1 Tbsp canola oil 1/4 cup soy sauce 2 Tbsp rice vinegar 2 Tbsp ketchup 1 Tbsp brown sugar 1 garlic clove, minced 1/2 tsp grated fresh ginger 1/4 tsp red pepper flakes 1/2 cup unsalted cashews fresh veggies of your choice: peppers, broccoli, snap peas, peas, carrots, water chestnuts, etc. Directions:
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side.
Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
Cook on LOW for 3 to 4 hours.
Before serving steam some veggies and throw into crock pot and stir.
Add cashews and stir.
Serve with rice.
Salt and pepper
Clean ur Ox liver and cut it
Add salt and Pepper
Then flour not too much
Add olive oil in a pan not too much we not making chips here
Fry each side for two minutes and set aside
Same pan add onions and fry till golden brown
Put ur liver back in the pan add half a cup of water if you want gravy not more and let it simmer for 2 minutes and enjoy with soft pap.
Directions Beat the egg and milk together in a bowl. Combine all the dry ingredients Put the chicken in the bag, seal it and shake to coat it. Dip the flour-coated chicken in the egg mixture and again in the flour mixture. Heat the oil…..Brown the chicken on all sides in the hot oil. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through. Drain it on paper towels and serve.
4cups Samp,soak in hot water
4Tsp Cremora/Ellis Brown
1pck cream of Mushroom Soup
Aromat original seasoning
Parsley finely chopped
Method: *wash ur samp & soak in hot water for an hour *drain & cook till tender *lower ur heat and add ur cremora,then soup powder & finally your margerine (stirring occasionally) Den add ur seasoning and parsley!