What you need: 2 spoon of vanilla essence 2 x 500g of margarine 2 cups of sugar 8 eggs 2 cups of ellisbrown 16 cups of flour 16 teaspoon of baking powder 2 cans of condensed milk
Mixture: Mix rama plus sugar until smooth. Mix eggs plus vanilla plus condensed. Mix flour plus baking powder plus ellisbrown. Pour waterd mixture into rama and sugar. Take that mixture pour into the mixture of flour then bake.
Chicken breyani recipe Rice spice Lentils Drummetes Lemon and herb marinade All purpose curry paste(Amina) Breyani masala paste(Amina) Onions Green pepper Ginger and garlic Breyani mix Steak and chops spice Aromat Paprika Supreme curry powder Oil Breyani powder Garum powder
Method Marinade ur drummers with Lemon and herb marinade,All purpose curry paste(Amina),Breyani masala and let it rest for an hour or two or better yet overnight,
Cook your rice with lentils put in rice spice when it is cooked put it aside then cook ur curry
Put oil in a saucepan then add onions and green pepper and ginger and garlic reduce heat then add supreme curry powder, garum, breyani powder and mix masala powder let it cook then add meat and close ur pot stir add steak and chops, aromat then let it cook for 15minutes then add breyani mix if u dont want them as they are u can use a clean cloth put it in ur curry let it cook when it is done mix with ur rice voila enjoy
Carrot salad Grate carrot and put cucumbers and a bit of viniger then serve.
10 Chicken pieces (5thighs+5drumsticks) skin removed 2 Tsp White Pepper 1 Tsp Chili Flakes 2Large Onions roughly chopped 400g Button Mushrooms thickly sliced 2-4 Garlic Cloves finely chopped 2 Large Red Peppers Halved then thickly sliced 3/4 Cup cremonaise mayonnaise or any mayonnaise of your choice mayonnaise3 Tbs Jalapeno Chutney 2 Tbs Chicken Stock Powder
Method 1. Season the chicken with white pepper chili flakes and salt cover and marinade in the fridge for 1 hour. 2. In high heat warm 2 tbs canola or sunflower oil then brown the chicken serving side first always. This will take about 3 minutes for both sides. Keep the chicken aside covered. 3. Reduce the heat to medium in the same pan saute onions,mushroom, peppers and garlic for 5 mutes then add the chicken back into the veggies. 4. Season with white or cracked black pepper and chicken stock powder. Stir to combine. 5. In a small bowl mix the creamonaise with chutney and 3/4 cups of water. Pour over the chicken and veggie mixture. Simmer for 30 minutes in medium low heat. 6. After 30 minutes taste and then adjust the seasoning adding a little salt and a squeeze of lemon juice to bring out all those other yummy flavours. Now steam broccoli florets by placing them in a microwave bowl with a sprinkle of cracked black pepper, salt and 1 tbs water. Cover ad microwave for 3-4minutes and serve with this chicken dish or place on top as garnish.
Roast chicken Rinse and pat dry the chicken. In a bowl mix tomato sauce, Portuguese chicken spice, barbecue sauce and finely chopped rosemary. Marinade the chicken for an hour before roasting in the oven.
Roast potatoes Rinse and cut your potatoes. Melt a tablespoon of butter and pour over the potatoes. Season with any spice of your choice and sprinkle some mixed herbs on top. Bake in the oven until the potatoes are crispy on the outside and soft inside.
3eggs Lemon 🍋 Table spoon of sugar Pinch of salt Vegetable oil Procedures Break the raw eggs in a bowl and remove the yoke, put the yoke in a blender, cut your lemon 🍋 into halves then juice it out and remove the seeds then pour the juice into the blender add pinch of salt and sugar, then blend together, little by little add your Vegetable oil, while blending till it become thick…..
Ingridients- Chicken gizzards, onion, green pepper, red pepper and yellow pepper, garlic, ginger, garlic and ginger masala, mild and spicy curry powder, tomato paste, salt, pepper and chicken spice
Boil chicken gizzards, when cooked, drain water and put aside. Fry onion, and add the peppers. Add ginger, garlic, mild and spicy, garlic and ginger masala. Add a bit of water, then tomato paste, add the gizzards and add salt, pepper and chicken spice and simmer.