250g Rama ( I used original) 1/2 cup sugar 3 cups flour.
Method: mix rama and sugar until creamy. Add flour and mix till crumbled then kneed with your hands till well mixed. I shaped with a glass. Then designed using a knife. Bake until golden brown or for 20 minutes at 180.
Ingredients : 1kg yoghurt of yo choice 1 tin condensed milk 1 pack tennis biscuits
METHOD: -Crush the biscuits for da base in yo baking dish -Mix with melted butter n 1 tablespoon of lemon juice -mix the yoghurt & condensed milk together n pour over the biscuit base – put in microwave fr 4 minutes -take out of da microwave n put in the fridge to set n cool.
500g plain flour/4cups 250 ml milk 1 tsp salt 7g yeast/2 & quarter tsp 1 egg 50g butter 3Tbsp sugar
Method Mix milk and butter and warm on the stove but do not boil the milk Sift the flour and salt into a bowl and make a well in the middle. Put the yeast and egg in the well. Then sprinkle the sugar on the flour. Pour the milk mixture into the well and mix thoroughly,it shouldn’t runny Knead the dough and put in an oiled bowl cover with a wet dish towel or plastic wrap. Leave to rise until double in size Knead aging to knock the air out of the dough after the first rise cut into smaller pieces and roll into balls and place on a baking tray cover the tray with a wet cloth or plastic wrap Let it rise again When it doubles again in size bake in a preheated Oven . I ALWAYS BAKE MINE AT 180° FOR 25 MINS
For the glaze Mix 2 x2 tablespoon of sugar and one tablespoon water microwave for 20 sec.
METHOD In a large pot, heat the oil. Add the chopped onions, carrot and peppers. Fry until until onions are translucent. Add the garlic and all the spices. Fry for a minute but don’t burn the garlic. Add the chicken spices and stir to coat the pieces with the spice mix. Cook for two to three minutes before adding the chopped tomatoes. Season with chicken spice, pepper and rosemary. Close the lid and simmer on low heat for 20-25 minutes until the chicken is cooked through. Add the turnip greens. Let the curry simmer for another 2 -3 minutes until the sauce has thickened. Garnish with chopped coriander and some turnip greens before serving.
Ingridients 125g bakin margarine 250ml white sugar 3 extra large eggs 5ml vanilla essence 500ml cake flour 150ml milk 15ml bakin powder 1/2 t salt
DIRECTIONS 1. Preheat oven to 180. Grease nd linr0e 2 × 20cm bakin tins 2. Cream margarine nd sugar together until light nd creamy. Add vanilla essence 3. Add eggs 1 at a time beating well after each addition 4. Sift flour, bakin powder together 5. Fold into the creamed mixture, alternately wth da milk. 6. Spoon mixture into da prepzred cake tins nd bake fr 20 to 25 minutes until golden brown or scewer inserted cums out clean. 7. Leave in pans fr few mintes b4 turning out to a wire rack to cool completely.
Recipe: 12 cups flour 12 teaspoons baking powder 500g cold butter or margarine 2 cups sugar 1 tablespoon vanilla or caramel essence 1teaspoon salt 300ml vanilla custard(ultramel or any other brand) 100ml inkomazi(sour milk) 6 eggs 1 or 2 cups raisins( baker mix) Method: Sift all the dry ingrendients into a mixing bowl, add ur butter then mix till it resembles bread crumbs, add ur raisins and mix well. Add beaten eggs and vanilla then add ur vanilla custard and inkomazi then mix well.i used a drinking glass to cut out the shape. Brush with egg wash( egg mixed with a bit of milk or water or caramel essence). Bake at 180 till it is golden brown. NB: pre heat oven for about 30minutes before baking😉. For the shiny glaze: i mix 1tablespoons apricot jam with 1/4 cup warm water and brush ur scones as soon as they come out of the oven.😘happy baking!