Hullets Ginger Biscuits

Ingredients: 

1375ml (770 g) cake flour
12,5 ml cream of tartar
25 ml ground ginger
5 ml salt
625 ml (500g) Huletts SunSweet Brown Sugar
250 g butter
225 g Huletts Golden Syrup
3 extra large eggs
10 ml bicarbonate of soda
20 ml milk

Method: 

Mix the flour, cream of tartar, ginger and salt together.
Add the sugar to the flour mixture.
Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
Beat syrup and eggs together.
Dissolve the bicarbonate of soda in the milk. Beat in the egg and syrup mixture and add to the dry ingredients, mix to a firm dough.
Cover with plastic and leave in refrigerator overnight.
Preheat oven to 180ºC.
Roll dough into small balls, place onto greased baking tray and flatten slightly.
Bake for 10 – 12 minutes.
Cool on a wire rack.

Source: Lele TheChef

Butter biscuits

500g wooden spoon 
8 tbsp sunflower oil 
2 cups castor sugar
2 eggs
1 tsp vanilla essence
1 tsp baking powder 
Pinch of salt
7 cups flour

* Step 1 Preheat oven to 180°C and grease baking trays 
* Step 2 Using an electric mixer, beat butter, oil, vanilla essence and castor sugar in a bowl until pale and creamy. Add 1 egg at a time and mix until well combined. Sift flour, salt and baking powder over butter mixture. Mix until combined.
* Step 3 Using 2 teaspoons of dough at a time, roll dough into balls. Place on baking trays. Using a lightly-floured fork, flatten biscuits slightly (allow room for spreading) OR use a cookie presser. 
* Step 4 Bake for 12 to 15 minutes or until light golden. Allow to cool on trays for 5 minutes. Transfer to wire racks to cool completely.

Source: Lele TheChef

Rice: Cooked it with just water, salt and turmeric

Pumpkin:
Cooked it with margarine, sugar and a little bit of cinnamon.

Chakalaka:
Sautéed onions, green pepper and red pepper. Added tomatoes and grated carrots and seasoned with salt, curry powder, chilli flakes and barbecue spice and cooked it for about 5minutes. Turned off the stove and added baked beans.

Wings:
Seasoned with salt and pepper. Marinated them with Worcester sauce, sweet chilli and chutney and oven baked the wings. Once done sprinkled some sesame seeds.

Dessert: Vanilla & Chocolate Pudding 
For the Vanilla Pudding 
In a bowl add 30g cornstarch, 65g sugar & 2g salt. Mix them together. In a separate bowl add 1egg and 160ml milk & whisk to combine. Gradually pour the milk mixture to the dry ingredients, mix until they are well combined. In a sauce pan pour 480ml milk, heat the milk in low medium heat & bring the milk to a bowl. Remove the milk from the heat and add egg mixture and whisk well, return to stove on a medium keep stirring constantly until the mixture thickens. Once thickened remove from the stove and add 10g vanilla extract & mix. Put aside.

For the Chocolate Pudding:
Repeat same steps and measurements as for Vanilla Pudding. To the dry ingredients add 40g cocoa powder. Once the mixture has thickened add 5g vanilla extract & mix. 
Pour the pudding in serving dishes, I used whisky glasses. 
Serve warm or chill for 2-3 hours.

Source: Lele The Chef

Dessert

Vanilla and Chocolate cake.
2 cups flour 
2 teaspoons baking powder 
3 Eggs
1 cup milk
2 teaspoon vanilla essence
2 tablespoons cocoa powder 
Half a cup oil
1 cup icing sugar 

Beat the eggs and icing sugar together. Add milk, oil and the vanilla essence. 
Separately mix the dry ingredients and then add to your mixture. Divide into 2. Then add cocoa powder to the other mixture and mix. 
Grease your pan and the pour mixture bit by bit until its finished.
Bake until the cake is well done. It can take up to 40 minutes. 
Allow to be cooled and serve with custard.

Source: Nkgono Matjukutja

Vanilla sponge cake

3 cups cake flour
2 cups of sugar
1/2 cup oil
125g butter softened (room temperature)
10ml vanilla essence
5 ml baking powder
1/2 teaspoon of salt
4 eggs
1 and 1/2 cup of buttermilk

Cream butter, oil and sugar fluffy, add vanilla essence and add eggs one at a time. Mix until well combined. In a separate bowl sift together your dry ingredients and add into your wet mixture and pour in your buttermilk. Bake at 180° for 45 minutes or until it’s ready

Icing
250g butter
5 cups of icing sugar
5ml vanilla essence
10ml lemon juice
250g cream cheese
5 egg white separated

Cream butter and cream cheese, add vanilla essence, add your icing sugar. On the side whip egg whites until stiff peak and fold them in your butter icing then add lemon juice and now use the spatula to mix. Because this weather is hot you can add half a teaspoon of cmc powder do that your butter icing doesn’t melt fast.

Red and black roses are made of fondant. I’ll post a video on how to make roses shortly. Thank you chefs!!!.

Source: Buhlee Lion

Chicken Pie

INGREDIENTS FOR THE DOUGH
6 cups of flour
125g butter
2large eggs
5tablespoon sugar
1teaspoon salt
Half a seed nutmeg
1tin milk
1teaspoon baking powder

PROCEDURE
Sieve ur flour,mix in the butter properly,add sugar,salt,nutmeg and mix well.make a hole and pure in ur milk and egg den mix together.. My milk wasn’t enough so I added little water to it..so ur dough is ready.

INGREDIENTS FOR THE FILLING

1round onion
5irish potatoes
1green pepe
2very big carrots
Groundnut oil
Salt
Maggi
Curry
Chicken
Cornflour
Water

PROCEDURE

after boiling ur chicken,u cut in pieces.. Cut ur vegetables, cut the Irish in pieces too and start with frying it,add ur carrot,green pepe,etc wen fried a bit,u pour in ur meat and stire. Allow to boil a bit den sprinkle ur cornflour for thickness. It’s ready,don’t allow ur carrot to b too softened.

Source: Grace Onyechere

CUSTARD COOKIES.

250g butter at room temperature. (Meaning soft)
150g icing sugar or granulated sugar
250g all purpose flour
155g custard powder
1 egg.

Cream butter and sugar together ,set aside
Mix together custard powder and flour,set aside
Break and whisk egg,pour into the creamed mixture,mix well,then pour the flour and custard mixture in,mix till well combined.NOTE:Pls.don’t knead it.
Cut into small pieces,roll into balls
Place on a greased pan,and press with a fork.
Pour sprinkles on it optional, or you sprinkle sugar on it before baking.
Bake for 8-10 mins

Source: Patience Archibong

Jeqe recipe

Clean hands and nails
12 cups (sibaningi ekhaya u can reduce)
2 packets of yeast(Reduce if its too much for you)
Grated carrots (Kala ngamehlo)
Dried parsley 
250 ml sugar
Warm water (Kala ngamehlo)
!25 ml oil
60 ml salt
Red pepper finely chopped 

Method
Put all the dry ingredients together and mix them then add carrots and red pepper then add warm water and shove, add oil shove your dough until your hands are clean, let it rise and shove it back you can repeat that step for about four times, that will make your dough to cook. wash ur plastics and divide your dough and put them on your washed plastics then cook for 1 and half hours

Nhloko recipe 
Nhloko (Angyazi ke ngeslungu)
Robot peppers 
Mixed herbs
Salt 
Heart beef (Royco soup)
Carrots 
Knorrox cubes 

Method 
Boil ur meat with salt for 1 and half hours if it is not chopped, remove from heat and chop cubes then return it to ur pot, put in knorrox cubes, carrots, onions, green pepper, yellow pepper, red pepper, mixed herbs let it boil for 30 minutes then add soup let it boil for 15 minutes then serve.

Source: Slungile Maka Bhoyo Mbatha

Berries Cheese Tart

*2 Cups of cream cheese
*500g fresh berries 
*1 Cup condensed milk
*2 Cups flour 
*250g butter
*125 g sugar
*5ml salt

Pre heat the oven to 160 degrees. Mix the flour, sugar, salt and butter until well mixed. Make a base in an oven approved baking tray. Bake in the oven until golden brown. Let it cool down. Using an electric mixer, add the cream cheese, condensed milk until smooth. Pour the mixture over the biscuit base, chill in the fridge until it’s set. Garnish with the berries♥️

Happy Cooking♥️

Source: Cooking with Zanele