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.
Sift 3 cups of flour wth 3 tsps bakin powder…switch on oven at 180d….cream 250g fat wth sugar of ur choice,added only 2 eggs,flour then sme essence and milk..the,mixture shud nt be too hard or too soft…bake until brown…serve wth milk juice or tea.
125g stork to bake 2 eggs 1tsp lemon essence 3 tsp baking powder 180ml milk 2 and 1/2 cups four 1 cup castor sugar Pinch if salt
Method Cream sugar and margarine until it is cream then add one egg at a time mix well then sift flour and baking powder together with salt mix well then alternatively add milk and bake for 25 minutes or until they are golden brown.
Ingredients 1 packet of moirs chocolate instant pudding 450ml cold milk Sponge cake of your choice/buscuits Ultramel Mint leave(optional)
Method Using an eletric beater mix instant powder and milk beat until it is stiff then set aside and put ur cakes in ur prepared glasses and put pudding in to make another layer then add ultramel then garnish with fruits of ur choice let it sit in the fridge for 30minutes and serve.
Method Mix sugar and margarine until pale and creamy then add oil and one egg at a time adding vanilla essence same time , then mix well until it is light and fluffy then add milk and lasly add flour and baking powder using ur ice cream scoop pour one scoop into ur prepared muffin pans and bake at 180degrees for 25minutes voila enjoy.
If you’ve ever hesitated making doughnuts because of the kneading involved then this recipe here is made just for you! You don’t need to knead anything here and the best thing is that the doughnuts are not deep fried but baked, which is a plus if you’re not so keen on oily foods. Remember; to make your own buttermilk (as requirement in this current recipe), simply put 250ml milk in a jug/bowl. Add 1 tbsp apple cider vinegar or lemon juice. Stand for 10 min before use. Alternatively use sour milk such as Lacto, Amasi etc
Ring Doughnut tray (see picture below)
Get your ingredients together namely 200g cake flour, 170g castor sugar, 2 teaspoons baking powder,¼ teaspoon ground cinnamon, 1 teaspoon salt, Zest of 1 lemon, ¾ cup buttermilk, 2 eggs, lightly beaten,2 teaspoons butter, melted, 1 tsp lemon essence and 1 cup milk
Preheat oven to 180 degrees Celsius/ Gas Mark 4 and lightly grease doughnut pan, set aside.
Put sugar, salt and lemon zest into mixing bowl. Sift flour, baking powder and cinnamon into the same mixing bowl.
Add the wet ingredients, i.e. buttermilk, essence, eggs and butter. Beat until just combined.
Fill each doughnut cup approximately 3/4 full. Bake in preheat oven for 10 minutes or until skewer comes out clean when inserted. Let cool in pan 4-5 minutes before removing.
Roll each doughnut in the castor sugar and enjoy! They last a few days in an airtight container or a few weeks in the freezer, without the glaze.
These muffins were yet another one of my experiments and the outcome was fantastic! Everyone who tried them loved them. So if you’re one who’s looking for a baked treat that’s egg free as well as butter free, then this right here goes out to you! Do try it out and let me know how it goes in the comments below.
Cupcake liners (optional)
Get your ingredients together. These include; 3 cups self-raising flour 1 1/2 tsp baking powder 1/2 tsp salt 1/4 tsp bicarbonate of soda 1 1/4 cup granulated brown sugar 1 large banana, mashed 125 ml oil 100 ml sour milk 1 tbsp apple cider vinegar 1 1/2 tsp banana essence 1 cup boiling water
Preheat oven to 180 degrees Celsius. Line your muffin tray with the cupcake liners, if using. Alternatively, you may grease your muffin tray with margarine or oil then dust with a little flour. Set aside.
Put sugar and salt into the mixing bowl. Sift flour, baking powder and soda into same bowl with sugar and salt. Give a quick mix until well combined. Make a well in the middle and add the mashed banana.
Put oil, vinegar, sour milk and essence into the measuring jug. Mix and pour into the mixing bowl with dry ingredients (your flour, sugar, salt, etc mixture).
Pour the hot water and mix until just combined. (Do not over mix else it will result in tough textured muffins).
Spoon into cupcake liners and bake in preheat oven for 20 – 30 min or until skewer comes out clean when inserted. Allow to cool, enjoy!
1 1/2 cups sugar2/3 cup butter1 teaspoon vanilla1 cup banana- mashed well3 eggs beaten2¼ cup flour2 teaspoons baking powder¼ teaspoon baking soda1/3 teaspoon salt1/2 teaspoon cinnamonfor topping – optional -1/3 cup sugar1 teaspoon cinnamon
in small bowl combine flour baking powder baking soda and salt and 1/3 teaspoon of cinnamoncream sugar butter and vanilla until light and fluffyadd eggs and beat well stir in bananaslowly mix dry ingredients into wet chill 35 minutes in refrigeratorpreheat oven to 500drop teaspoon sized balls of dough two inches apart on greased cookie sheets sprinkle with cinnamon/sugar mixture if desiredbake 9 -12 minutes or until browned cool 5 minutes then transfer to racks.