All posts by worldsss

BANANA BREAD RECIPE

INGREDIENTS:

125g cup butter
Half a cup of blueberries
80ml sugar
2 eggs, beaten
3 bananas, finely crushed
225ml self raising flour
2 tablespoon of cocoa powder
1⁄2 teaspoon salt
1⁄2 teaspoon vanilla

DIRECTIONS:
Preheat oven to 350º.
Cream together butter and sugar.
Add eggs and crushed bananas and combine well
Sift together flour and salt and add to creamed mixture.
Add vanilla and blueberries
Mix just until combined. Do not overmix.
Pour into greased and floured loaf pan.
Bake at 350 degrees for 55 minutes.

Credit: Cooking with Metjie

STUFFED GEM Squash WITH ROASTED VEGGIES AND MINCE RECIPE

Ingredients:

4 Gem Squash
Cooked mince meat
Roasted vegetables
Olive oil
Grated cheese
Fresh parsley
Salt to taste

Method:

Wash and halve the squash, then scoop out the seeds
Pre-heat oven to 200 degrees Celsius for 10 minutes.
Rub in a little bit of olive oil and season with salt.
Bake the gem squash first in oven for 15 minutes.
Remove from oven and stuff them with mince and then roasted veggies or vice-versa
Top it with cheese and bake again for 10 minutes.
Garnish with fresh parsley and serve warm

Credit: Cooking with Metjie

Beef stew served with samp and cabbage

Samp- Boil samp until cooked, add mixed herbs, butter and cream of mushroom soup. And add butter. Simmer for 15minutes. Add a bit of salt and pepper for taste

Beef stew- Fry the stew, add garlic, black pepper, mild and spicy, mixed herbs, paprika salt, tomato paste and continue frying. When it starts sticking to the pot add water. When the beef stew is almost cooked add the carrots and potatoes and continue to cook. When the beef, potatoes and carrots are cooked, add a bit of beef and rosemary dry cook in sauce and simmer for few minutes.

Cabbage- Fry cumin seeds, coriander seeds and garlic together. Then add cabbage, onion together, add salt, mild and spicy and continue frying. Add peppers and a small amount of brown onion soup. When it sticks tothe pan, add a bit of water and simmer

Credit: Portia’s Catering

Lunch- A plate to share

Couscous salad served with chicken

Marinade for chicken-

Soy sauce, chicken spice, paprika, ginger powder( you can also use fresh ginger), garlic, chilli flakes, oil, sweet chilli sauce, salt and pepper. Mix everything together and marinade for an hour. Then put in oven (180) for 45 minutes to an hour

Couscous

Cook as per instructions on the box. Chop red onion, coriander, tomatoes( remove the seeds), feta cheese. Drain water from the chick peas. Add to the couscous then add olive oil, salt and black pepper to taste

Credit: Portia’s Catering

Spicy Fried Chicken & Vinegar

Ingredients:

1 Kilo Chicken (Drumstick)

3 Large Egg (Beaten) 

2 Cups All Purpose Flour

¼ Tsp Chili Ground

¼ Tsp Cayenne Pepper

¼ Tsp Garlic Powder

¼ Tsp Blackpepper (Ground)

⅓ Tsp Salt 

Procedure: 

Linisin po ang Chicken (Drumstick) tapos patuluin muna ito at i set aside prepare muna ang Flour mixture, sa isang bowl ilagay ang All Purpose Flour, Chili Ground, Cayenne Pepper, Garlic Powder, Salt at Black pepper mix lang ito ng mabuti tapos sa isang pang bowl ilagay narin ang Egg (Beaten), then pwede na i-dip ang Chicken sa Egg (Beaten) tapos sa Flour mixture i coat ito ng mabuti tapos mag pa init na ng kawali pag ok na pwede na ilagay ang Cooking Oil painitin ulit tapos i dip fry lang ang Chicken hanggang maging golden brown. Served and Enjoy.

Vinegar Sauce

Ingredients:

1 Cup White Vinegar

½ Tbsp White Sugar

5 Garlic Cloves

3 Pcs Red Chili

Pinch of Salt and Black Pepper (Ground)

Procedure: 

Mix lang po sa isang bowl lahat then ready napo para sa masarap na sawsawan.

Credit: Nikita Thongz 

Samp beef stew and mixed vegetables

Comfort food

Samp
Ingredients
2cups of samp
1 cup of beans
1 chicken cube
Salt to taste
2 tablespoons of butter

Soak your samp and beans over night. Wash is and after put in a large pot pour your water and allow it to cook for 30min and after put in your spices and butter after cook on medium heat until read

Beef stew(no measurements)
Ingredients
Beef stew
Tomato paste
Onion
Garlic
Beef cube
Cooking oil
Hearty beef stew soup

Brown your meat in a heated oil and after remove it from the pot, kn the same pot put in your onions and Saute until soft, put in your crushed garlic and after your tomato paste and mix until well combined, put back your beef stew in the onion mixture and close the lid and allow it to cook on medium heat for 5minutes and after pour water mixed with Hearty beef stew soup and allow it to cook on medium heat until read

Credit: Km Cooking Obsession

Chicken leg

Ingredients
~4 chicken legs
~I cup of steak sauce @jimmysaucessa
~1tablespoon of six for all spice
~1teaspoon of thyme
~1 TEASPOON OF PAPRIKA
~Salt ~150ml water or more if needed

Mix your water with the sauce and all your spices in a pot, season your chicken with salt and put the chicken in the pot and allow it it to cook on medium heat until ready 😊 and after transfer it to the health griller to make the skin crispy

Credit: Km Cooking Obsession

Wors, serve it with soft pap

Ingredients
-Wors
-2tablespoon of steakhouse sauce
@jimmysaucessa
-medium onion diced
2tablespoon of brown onion soup
-350ml of water
-Italian herbs
-cooking oil

Grill your wors until ready, slices and keep aside. In a pot saute your onions until soft, and after mix your sauce and soup with water and pour over your onion allow it to simmer on medium heat for 4min and after put in your wors and mix and allow it to simmer on Low heat until the soup is ready and has thicken up

Credit: Km Cooking Obsession

Drumstick

Ingredients
13 drumstick
3tablespoon of six for all
2tablespoon of cooking oil(more if needed)
250ml of Jimmy sauce(please note that Jimmy sauce has salt)

Method:
Mix cooking oil with your spice and Jimmy sauce, after put in your chicken and mix until well mixed, grill @180°c for 25 minutes, leave 50 ml Jimmy sauce and use it to brush the chicken every after 10 minutes.

Credit: Km Cooking Obsession

Just had taste for chicken

Ingredients

2 whole free-range, organic chickens

Vegetable oil of choice, for frying the chicken

6 cups all-purpose flour

5 tablespoons salt

4 tablespoons ground black pepper

2 tablespoons garlic powder

1 tablespoon onion powder

2 teaspoons cayenne pepper

2 cups buttermilk

Directions

  1. Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
  2. Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
  3. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
  4. Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
  5. Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
  6. Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
  7. Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
  8. Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
  9. When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
  10. After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
  11. Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

Recipe courtesy of Jason Severs, Three Angels Diner

Picture: Shannel Tanner