Ingredients 3 cups self-raising flour 3 cups fine desiccated coconut 2 cups sugar 250g margarine or butter, softened 3 large eggs 50ml milk 1 tsp vanilla essence
Directions Preheat oven to 180°C. In a large bowl, mix the dry ingredients together. Add margarine or butter, eggs, milk and vanilla essence. Mix well with an electric mixer until a soft dough is formed. Make little balls, place them on a greased baking tray and flatten them Bake for 10 minutes or until the biscuits are a light golden brown.
INGREDIENTS: 500g butter 6 large eggs 2 cups sugar 12 cups sifted flour 12 tsp baking powder Pinch of salt 1/4cup raisins (optional) 350ml ultramel custard 1tbs vanilla essence
METHOD: Preheat oven to 180 degrees and grease your pan Cream sugar and butter. Doesn’t have to be smooth. Rub in the mixture of flour, baking powder, raisins and salt till it resembles breadcrumbs Beat eggs and vanilla aside then add to the mixture Add custard and knead till your ingredients are nicely combined Roll onto a flour dusted surface and cut as desired Brush with eggwash and bake for 15 minutes or till golden brown.
2 cups all purpose flour 1 tsp baking powder 1 cup canola oil 3 eggs 50 ml milk 1 tsp vanilla extract 3/4 cup granulated sugar 6pcs strawberries, slice 4 tbsp strawberry jam.
Preheat oven 180 *F butter nonstick muffin pan or line paper liners.
In a large bowl combine and sift all purpose flour, baking powder and salt. Set aside
In a separate bowl whisk together sugar, oil, vanilla extract, milk and eggs. Pour over dry ingredients and stir until moistened. Fold the slice strawberries and strawberry jam.
Spoon enough batter into prepared muffin pan to fill cups just under half full. Bake for 25 to 30 minutes or toothpick comes out clean . Let cool in pan for 5minutes. Transfer to rack and cool completely.
Make a twist and it become new recipe our own new experiment recipes. Soft and spongy muffins for breakfast and snack.Try this and let us know what you think.
10pcs medium size strawberries, hulled 1 apple, cored 1 Asian pear, cored 2/3 cup vanilla fat-free yogurt 1/4 cup fat-free milk 2 tsp white sugar Ice cubes Add all ingredients
Place the ice, asian pear, apple, strawberries, sugar, milk and yogurt into a blender. Blend until smooth. Serve immediately and enjoy ❤️
Strawberry – excellent source of folate, enough vitamin C, fibre, and anti oxidants.
Apple – good for diabetics and blood sugar regulation, Aids weight loss, smoother digestion, relieve constipation and diarrhoea, reduce cholesterol.
Asian pear benefits for our body- fiber, potassium, vitamin C and more.
Fruits have many health benefits that help prevent complications like heat stroke, high blood pressure, cancer heart disorder and diabetes They effectively fight skin disorder and promote healthy hair growth. It always suggested to eat fresh and ripe fruits to get the maximum benefits from them.
There’s nothing as perfect, as comforting, as warming and as filling as having this hearty beef and vegetable stew on a cold winter’s night or afternoon for that matter. The flavours in this dish married so well and complimented each other in a manner you savour in every bite. It’s a rustic dish which everybody enjoyed all the more. You can serve this with anything really from sadza to rice to pasta or even have it with some rolls if you wish!
Resources/Equipment You Will Need
Good sized pot
Get the ingredients you’re going to use ready. These include 1 kg Stewing beef; 4 Small Potatoes, quartered; 3 Medium Carrots, cut into thick rings; 1/2 punnet green beans; 1 chicken stock cube; 500ml boiling water; 1 tsp salt; 3 large garlic cloves, finely chopped; 1 small red onion, cut into thick rings; 2 large tomatoes, chopped; 1/4 large green pepper, chopped; 3 tbsp Tomato sauce; 2tbsp Vinegar; 1/2 tsp Ground black pepper and 2 tbsp pure vegetable oil/ olive oil.
Heat oil in pot. Add your beef, season with salt, freshly ground black pepper and fry until it is browned. Add the onions and garlic. Fry for about 2 minutes then add the tomatoes. Fry for a further 3-4 min or until the tomatoes are cooked.
Dissolve the stock cube in the boiling water. Give a quick stir until it’s completely dissolved. Pour this water into the pot. Close pot, reduce heat and allow for a gentle simmer until the beef is tender and cooked through.
Add you potatoes, carrots and green beans. Mix until evenly incorporated in the pot. Add tomato sauce and vinegar. Replace the lid once again and simmer for a further 20 or so minutes or until the vegetables are tender and cooked through.
Your rustic, hearty beef and vegetable stew is ready.
2 ripe bananas, roughly chopped 10 strawberries 1/2 cup Greek/ Plain Yoghurt 2 tbsp pure honey 1/2 half cup ice cubes (optional) Smoothies are a great healthy snack which you can have anytime even as your breakfast or lunch. The good thing about them is that they are quite satiating, leaving you feeling fuller for longer. This right here is a simple banana and strawberry smoothies. High in potassium, vitamin C and Calcium among other nutrients and minerals which have great health benefits for your body. They can also be good first foods for babies.
Don’t worry if you don’t have a blender, you can still mash your fruit until it reaches your desired consistency. Also add milk or more yoghurt to make it easier to mash.
Get your ingredients together. These include; 2 ripe bananas, roughly chopped; 10 strawberries; 1/2 cup Greek/ Plain Yoghurt; 2 tbsp pure honey and 1/2 half cup ice cubes (optional). Put all the ingredients in your blender. Use the pulse action for a few seconds then blend on low speed for 15 sec or so. Enjoy! If using a potato masher, cut the fruit into smaller pieces then mash until the liquid starts to come out. Add the yoghurt and continue mashing until you reach your required consistency. You can even add milk to make it more drinkable! Enjoy!
Preheat oven to 325 degrees F (165 degrees C). Grease a jelly-roll pan.
Beat butter, 3/4 cup peanut butter, white sugar, and brown sugar together in a large bowl until creamy. Add flour, oats, vanilla extract, eggs, and salt; stir until just mixed. Spread batter into the prepared jelly-roll pan.
Bake in the preheated oven until lightly browned, about 20 minutes. Cool brownies in the pan for 10 to 15 minutes. Spread 1/2 cup peanut butter on top of brownies.