•12 cups of flour •12 tsp of baking powder •12 eggs •6 cups of milk •4 cups of sugar •2 tsp of vanilla •1 kg of Rama •pinch of salt •1 &1/2 tin of apricot jam •1 & 1/2 cup of boiling water • coconut
Mix flour, baking powder and salt together. Beat eggs, add vanilla and
then add sugar stir until smooth, add milk and melted rama and pour that
mixture in dry ingredients and stir. Preheat your stove up to 180°. Use
queen’s cake pan.
For coating: Put apricot jam into a pot, add boiling water in it and then put it on the stove and allow it to boil until smooth and sticky( not runny). After that you can add red food colouring. Allow your cakes and your jam to cool down, and then you can dip cakes in jam and roll it in a container with coconut.
I made it last night and I was going to decorate it with vanilla
frosting , they said they can’t wait for that it looks very delicious
they want it now I had to cut it, mind you it my first attempt for
750g cake flour 400ml milk 250g sugar 4 large eggs 250ml vegetable oil 1 cap caramel essence 1 cap lemon essence 5ml vanilla essence 30g baking powder Drop of yellow food colour
Mix all wet then add dry ingredients and bake at 180 degreee on preheated oven 280degrees for 45 minutes or until toothpick comes out clean
3 cups cake flour 3tsp baking powder 3eggs 1 cup cooking oil 1 cup sugar 1tsp vanilla essence
method sift yr flour add baking powder
in a separate bowl add eggs cooking oil sugar sorry I forgot to mention milk neh on my ingredients to yr desire I didn’t measure milk then add this to yr dry ingredients then mix thoroughly. nd bake in 180 degrees for 15 min tops . nd bake with smile THANX boLovey
adding bkng powder,
2eggs&rama whilst still hot&stir to mix everything.U can add grated cheese or milk if u want.
Cooked mashed cinnamon&vanilla essence added,stir in custard powder&syrup.
Cooked,added mushrooms,red n yellow peppers,when cooled added mayonnaise,&tuna fish.
Ox tongue boiled hard skin peeled then fried wd onions,spices till cooked.
2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt
1/2 cup butter 1 1/4 cups white sugar 3 eggs 1 teaspoon vanilla extract 1
cup milk 1 tablespoon grated lemon zest 1/2 cup fresh lemon juice 1
tablespoon cornstarch 6 tablespoons butter 3/4 cup white sugar 4 egg
yolks, beaten 4 cups confectioners’ sugar 1/2 cup butter, softened 2
tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 tablespoons
How to make it :Preheat oven to 350 degrees F (175 degrees C). Grease
and flour two 8 inch round pans. Mix together the flour, baking powder
and salt. Set aside.In a large bowl, cream together the butter and sugar
until light and fluffy, about 5 minutes. Beat in the eggs one at a
time, then stir in the vanilla. Beat in the flour mixture alternately
with the milk, mixing just until incorporated.Pour batter into prepared
pans. Bake in the preheated oven for 30 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Allow to cool in
pans on wire racks for 10 minutes. Then invert onto wire racks to cool
completely.To make filling: In medium saucepan, mix together 1
tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch
until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring
mixture to boil over medium heat. Boil for one minute, stirring
constantly. In small bowl, with a wire whisk, beat egg yolks until
smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg
mixture into the sauce pan, beating the hot lemon mixture rapidly.
Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick
(not to boil).Pour mixture into medium bowl. Press plastic wrap onto
surface to keep skin from forming as it cools. Cool to room temperature.
Refrigerate 3 hours.To make frosting: In large bowl, beat
confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1
teaspoon lemon zest until smooth. Beat in milk, and increase speed and
continue to beat until light and fluffy.To assemble: With long serrated
knife, split each cake layer in half horizontally, making 4 layers.
Place 1 layer, cut side up, on a serving plate. Spread with half of the
lemon filling. Top with another layer, and spread with 1/2 cup frosting.
Add third layer, and spread with remaining half of the lemon filling.
Press on final cake layer, and frost top and sides of cake with
remaining frosting. Refrigerate cake until serving time.
1 (14-ounce) can light coconut milk
1/4 cup water
1/2 teaspoon ground allspice
1/2 teaspoon salt
Pinch of freshly ground black pepper
3 fresh thyme sprigs
1 garlic clove, crushed
1 cup long-grain white rice (such as jasmine)
1 (15-ounce) can dark kidney beans, rinsed and drained
How to Make It
Combine the first 7 ingredients (through garlic) in a medium saucepan over medium-high heat, and bring to a boil. Stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. Remove pan from heat; remove the thyme sprigs and garlic, and discard. Gently stir in the beans. Cover and let stand 5 minutes before serving.
Jollof Rice Recipe
4 cups uncooked long-grain rice (not basmati)
6 cups stock (vegetable, chicken, or beef) or water, divided
6 medium-sized fresh plum/Roma tomatoes, chopped, OR a 400-gram tin of tomatoes
6 fresh, red poblano peppers (or 4 large red bell peppers), seeds discarded
3 medium-sized red onions (1 sliced thinly, 2 roughly chopped), divided
1 Scotch bonnet peppers (yellow is my favorite!), to taste
1/3 cup oil (vegetable/ canola/coconut, not olive oil)
3 tablespoons tomato paste
2 teaspoons (Carribean/Jamaican-style) curry powder
1 teaspoon (heaping) dried thyme
2 dried bay leaves
2 teaspoons unsalted butter (optional), divided
1 dash Salt, to taste
Rinse the rice to get rid of some starch then parboil: Bring the rice to a boil with 2 cups of the stock (or water) then cook on medium heat, covered, about 12 to 15 minutes. Rice will still be hard, a bit “white” (not translucent) and only partly cooked. Remove from the heat and set aside.
In a blender, combine tomatoes, red poblano (or bell) peppers, chopped onions, and chile pepper; blend till smooth, about a minute or two. You should have roughly 4 cups of blended mix.
In a large pan, heat oil and add sliced onion. Season with a pinch of salt, stir-fry for a minute or two, then add the tomato paste, curry powder, dried thyme and bay leaves. Stir for another 2 minutes. Add the blended tomato-pepper-chile mixture, stir, and set on medium heat for 10 to 12 minutes so the mix cooks and the raw taste of the tomatoes is gone. You might feel your eyes sting with onions.
Add 2 cups of the stock to the cooked tomato sauce, 1 teaspoon of butter, and then add the parboiled rice. Stir, cover with a double piece of foil/ baking or parchment paper and put a lid on the pan. This will seal in the steam and lock in the flavour. Cook on low heat for 15 minutes. Stir again, adjust seasoning to taste, then add the remaining 1 cup of stock. Stir, cover with foil/ baking or parchment paper and let cook for another 15 to 20 minutes, stirring every 10 minutes or so to prevent burning and till the rice is cooked and the grains are separate.
Don’t be afraid to add some more stock or water—by the half-cup, stirring gently—if you find it a bit hard. When it’s cooked, take off heat and remove the cover of the pot. Put a tea cloth over the top and leave for half an hour or more, till ready to serve.
To make Party Rice, you’ll need one more step. Now Party Rice is essentially Smoky Jollof Rice, traditionally cooked over an open fire. However, you can achieve the same results on the stove top. Here’s how: Once the rice is cooked, turn up the heat with the lid on and leave to “burn” for 3 to 5 minutes. You’ll hear the rice crackled and snap and it will smell toasted. Turn off the heat and leave with the lid on to “rest” till ready to serve. The longer the lid stays on, the smokier. Let the party begin!
Fried Rice Recipe
3 tbsp. sesame oil, divided
3 large eggs
2 carrots, diced
3 green onions, thinly sliced, white and green parts divided
3 cloves garlic, minced
1 tbsp. peeled and minced ginger (from a 1″ piece)
4 c. cooked long grain rice (preferably leftover)
3/4 c. frozen peas
3 tbsp. low-sodium soy sauce
Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil.
Beat egg with 2 teaspoons water and a large pinch salt and add to skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate.
Return skillet to high heat and add 2 tablespoons oil, the carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
Add rice, peas, and cooked eggs to skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions.
Brown rice- Boil brown rice according to instructions then fry onions and peppers. Added garlic and vegetable spice.
Oxtail Stew- In a bowl, pour flour, salt, black pepper, mixed herbs and coat the oxtail in the flour. Brown the oxtail and then boil until cooked. In another pot, boil carrots, patty pan and baby marrow for 15minutes, when cooked drain the water.
Fry onions, add garlic and add the oxtail in. Then add tomato paste, salt, curry powder and Durban curry cook in sauce and add a bit of water. Then add vegetables and simmer for few minutes
Braai meat served with corn and tomato salad
fresh corn, baby tomatoes, cut into 1/2-inch cubes, finely chopped red onion, chopped fresh coriander,olive oil, vinegar, chillie flakes and feta cheese
Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn, transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper.
Tomato Sauce, worcestershire sauce, sweet chilli sauce, salt, black pepper, bbq spice, mixed herb, garlic and ginger
METHOD: Whisk all ingredients together., Marinade your meat for 3-4 hrs before you braai.