Category Archives: Recipes

VEGETABLE RICE

INGREDIENTS 
2 tbsp butter 
1 tbsp oil 
1 onion chopped 
3 carrots peeled and chopped 
2 cloves garlic crushed 
2 tbsp chopped fresh parsley 
1 tsp turmeric 
2 cups rice 
3 cups chicken stock 
1 cup frozen peas 
1/2 cup baby tomatoes halved 
2 spring onions sliced (optional)

METHOD 
Heat butter and oil in a heavy based pot 
Add onion and sauté until soft 
Add carrots, cook stirring for 3 minutes 
Add garlic, parsley and rice,turmeric cook stirring for 2 minutes, pour in stock,stir to combine and cover the pot with a lid
Cook the rice for 10 minutes 
Add in peas and cook for 5 minutes 
Once rice is cooked stir in tomatoes and spring onion 
Check for seasoning if needed and add 
Serve with stew or any roast meat and gravy 

Enjoy.

Credit: Chef Sipho Gourmet Recipes

I DID IT GALS. STEAMED BREAD IN MUGS.

6 c flour
1 tablespoon butter
1 pkt yeast
3 tablespoon sugar
half teaspoon salt
half cup grated carrots
chopped fresh Parsely
1 egg

Mix dry ingredients then butter and egg lastly warm water to make a soft dough.Let it rise and put almost half in each greased mug.Put in dip pot with boiling water and cook/ steam for 30 mins .
Thanx to this group.Pics in mugs and after.

Credit:Tee Mura

MALVA PUDDING VANILLA CAKE

Ingredients
2 cups cake flour
2 teaspoon baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt
1 cup sugar
2 eggs
4 tablepoon melted butter
2 tablespoon jam
2 tablespoon vanilla essence
500ml pouring cream/ 1 cup milk
2 tablespoon white vinegar

Combine dry ingredients together, aside combine cream/milk with vinegar then add eggs, butter,jam,vanilla and whisk until fluffy.
Then add dry ingredients and mix it until smooth.
Bake for 1 hour at 180-200 degree. Use a spoon to check if its well baked by deeping it into the cake, if it comes out dry then it is well baked. Let it rest for 10 minutes before serving. You can also serve it with custard or yoghurt.

Credit: Phelma Kabini

OX LIVER WITH MUSHROOMS AND CREAM SERVED WITH ROASTED VEGETABLES AND COUS COUS

Ingredients 
Ox liver 
Fresh cream
Mushrooms 
1 Onion
Cooking oil
Salt and pepper

Roasted veges 
Robot peppers 
Baby marrows 
Potatoes 
Carrots
S&P
Paprika 
Your own spices

Cous cous 
Feta cheese 
S&P

Method 
Fry onion in oil until softened and add mushrooms. Set aside and in the same pan fry your liver and ensure it’s still pink inside add salt and pepper and your own spices. Add the fried onions and mushrooms into the liver. Cook for a few minutes until your liver is well cooked but still juicy. Add 1/4 of water with a spoon of brown onion soup and fresh cream. Roast your veges in the oven at 180°C until cooked but still crunchy. Pour a cup of cous cous in a bowl and add a cup of boiling water. Close your bowl and leave for few minutes. Use a fork to separate it and add feta cheese and salt and pepper. Serve with a nice drink of your choice. Enjoy

Credit: Gift Mkhonza Bee

PENNE CHICKEN PESTO

Ingredients 
1 cup of Penne pasta 
Chicken breast fillets
Cherry tomatoes 
Garlic 
Pesto (basil) [store bought] 
1 Tbsp of Oil 
Cheese (your choice) 
Salt and pepper

Method 
Fry chicken breast with oil and add crushed garlic. Season with salt and pepper. Add cherry tomatoes and set aside. Cook penne with instructions on package or as you normally cook your pasta. Add the penne in the chicken and mix then add pesto as you require. Grate cheese and serve while warm. Enjoy 😊

Note: You can use any chicken breast. I used the crumbed one as I couldn’t find breast fillets at my nearest supermarket. You can also use any pesto of your choice or make some if you can find the recipe on Google lol. Enjoy though!

Credit: Gift Mkhonza Bee

HERE’S A DELAYED POST OF MY 6 OR 7 COLOURS SUNDAY LUNCH

Ingredients 
1 cup of rice 
1/2 cup of raisins 
2 tbs of curry powder or turmeric 
Butternut squash 
1 tsp of cinnamon 
Honey or syrup 
Spinach 
1tbs of butter 
1/8 cup of flour 
1 cup of milk
1/3 cup of cheese (own choice) 
Lemon juice 
1 Tbsp vinegar 
Mixed herbs 
Creamy garlic & herb salad dressing 
Chicken spice 
Paprika 
Salt and pepper 
Beetroot (store bought)

Method 
Cook rice as you normally do, add curry powder or turmeric and strain water. Add raisins and set aside. Boil butternut squash and add cinnamon & honey or syrup for taste and flavor or you can use own flavors. Cook your spinach with onions as you usually do and strain any excess water. For chicken: Season your chicken with salt and pepper, chicken spice and paprika then grill. Just before it’s fully cooked mix garlic & herb dressing, lemon juice, vinegar and baste your chicken then continue grilling for few minutes before serving.

SAUCE: Melt butter in a sauce pan and add flour until it thickens slightly then add milk and stir continuously until it thickens and add cheese. Mix with spinach and you have your creamed spinach can add your own flavors. I just added salt and pepper. Enjoy with a drink of your choice!

Credit: Gift Mkhonza Bee