10 drumstick1 chicken cube1tablespoon of of tasty chicken soup 1tablespoon of chicken spice #knorrox1teaspoon of paprika1 teaspoon of dried parsley 1tablespoon of @rajahsouthafrica3 medium carrotsHalf Red pepper dicedHalf green pepper dicedI medium red onion1tablespoon of cooking oil
In your pot pour in your cooking oil and after put in your peppers and onions and saute until softAfter put in your chicken and cook for 2minutes each side before putting in your spicesPut in your all spices and herbs and mix.. Cook for another 5 minutes stirring every now and thenPour in your water and close the lid allow your chicken to cook for 10 minutes on medium heat and after put in your carrots and cook for another 5 minutesMix in your chicken soup until it form a paste and after put in your stew and stir until well combined… Cook on low heat until the soup has thicken up
Ingredients 2cups rice, rinsed & drained 3cups water 1/4cup raisins 2Tbsp vegetable oil 1Tbsp brown sugar 2tsp turmeric salt pepper Instructions Rinse and drain the basmati in cool water. Add it to a medium pot with all remaining ingredients and bring to a happy boil. Cover, then reduce the heat to very low and (barely) simmer for about 30 minutes. Enjoy those sweet bursts of raisin and the subtle, gorgeous glow of the golden turmeric.
Creamy spinach I boiled spinach and added salt on another pot I prepared white sauce and then drained spinach of excess water and added my spinach. White Sauce INGREDIENTS 1 tbsp margarine 1 1/2 tbsp plain (all purpose) flour 2 cups fresh milk 1 tsp salt Half tsp black pepper Pinch Nutmeg METHOD 1. Gather the ingredients you’ll need together. 2. Melt the margarine in pot. Once margarine has completely melted add the flour. 3. Stir briskly until mixture become crumbly. Add your milk bit by bit and whisk, again briskly, to avoid getting lumps in your sauce. 4. Keep adding milk until you get the consistency you want. Add your salt, nutmeg and black pepper and whisk. 5. Your white sauce is ready. You may add grated cheese if you wish and make it a cheese sauce.
Sweetchillie Butternut Ingredients Butternut Gherkins Spring onions Red pepper Sweetchillie sauce Black pepper METHOD Grate raw butternut and gherkins, chop red peppers and spring onions. Mix together in a bowl and dress with sweetchillie sauce and season with black pepper.
Beef stew a ½ kg stewing beef 1 onion, sliced Ginger/garlic Salt and bayleaf Brown the meat and put it aside. Fry onions, and green pepper add salt, ginger/garlic paste, can of tomatoes, a spoonful of tomato paste and bayleaf. Add meat back in the pot. Add a cup of water. Cook until water evaporates. Add 1 tsp turmeric 1 tsp garum masala 1tsp Mother in law spice ½ cayenne pepper 1tsp Paprika Mix . Add vegetables – potato and carrots or any combo of chunky veg. And brown onion soup. Add water Cook a little, then add ½ cup sourmilk
500ml Fresh Cream 1 can Caramel Treat Oreo Biscuits Vanilla essence Strawberries(optional) Method Whisk Cream to form soft peaks. Whisk Caramel Treat to loosen it. Fold Caramel Treat into Whisked Cream and the add 1/2 tsp vannila essence. Crush Oreos and fold into the creamy mixture and freeze for 4hrs to set.
Rre right under that cocoa container cover. Mix according to your desired size of cake. (I normally use carrots and nuts maffins which you can get at woolies but I decided to try out this one today). Custard I bought the readily made one.
2 kg ox or sheep tripe, cleaned and cubedcold water, enough to cover the tripe2 dried bay leaves2.5 ml (½ tsp) ground cloves2.5 ml (½ tsp) ground cinnamon10 ml (2 tsp) garam masala2 cardamom pods250 ml (1 cup) plain yoghurt2 x 400 g tins tomato purée2 cm piece of ginger, peeled and grated6 garlic cloves, crushed4 red chillies, choppedsalt and pepper15 ml (1 tbsp) sugar15 ml (1 tbsp) white wine vinegar60 g (4 tbsp) butter, cubed
1. Place the tripe in a deep pot filled with enough cold water to cover it and boil for 2 hours. 2. In a blender, combine all the other ingredients except butter, and process into a fine, smooth mixture. 3. Drain the tripe and return it to the pot. Add the yoghurt mixture and bring to a boil. Lower the heat and simmer for 15 minutes or until the sauce has thickened. Add butter, stir through and season to taste. 4. Serve with steamed bread.
50 ml butter 400g white sugar 2 eggs 2 tsp bicabonate of soda 500ml full cream milk 525 ml cake flour, sifted 2 Tbsp apricot jam 2 Tbsp white vinegar
Sauce 250ml cream 200g Brown sugar 1/2 cup butter 250 ml full cream milk 1tsp vanilla essence Pinch of salt
Method Preheat your oven to 180degrees. Cream butter and sugar together until creamy add eggs and mix through. Dissolve bicarbonate of soda in your milk add this together with the remaining ingredients beat until it is smooth, pour into a large greased baking dish and bake for about 35 -40 minutes until Brown and cooked
Sauce recipe While your puddingbis baking boil all the sauce ingredients together for about 5 minutes until sugar has melted stir often to prevent from burning.
250g stork to bake 125 ml corn flour 125 ml icing sugar 2 and half cups flour 1tsp essence of your choice Piping bag Ne nozzle
Cream butter be icing sugar lube creamy bese ufaka I essence mix wel, then sift flour and corn flour put in the butter mixture bese uhlanganisa kahle and bake for 15 minutes or until golden brown kuv180:degrees.