8 cups of flour 8 teaspoon of baking powder half cup of custard powder 500 mg of rama 1 spoon of vanila essence 1 cup of sugar 3 cups of water if not enaf u may add more. Rub flour rama n sugar n add the custard powder and baking powder at the end mix water n essence. then mix all together bake for 10 min at 190 degree enjoy NB no milk No eggs
INGREDIENTS Baby red cabbage Bby green cabbage 2 medium apples Half lemon 🍋 Mayonnaise Aromat 2 grated carrots
DIRECTIONS Cut ur cabbages nicely and grate your carrots 🥕 and slices your apples and put them in separate bowl and sqweez lemon 🍋 juice on them and after transfer them to cabbage mixture and dress with mayonnaise and season with Aromat And walla.
Chop onion, garlic, red pepper,yellow pepper,carrot,spinach and mushrooms in into small pieces. Cook your rice and set aside. Fry onion,garlic, carrot and peppers together add some paprika and then add mushrooms and spinach add salt and pepper to taste. Once cooked add your rice and mix together.
*Mix in the sugar and butter *Add in flour and baking powder *Add the milk and kneed into a firm dough. Continue needing for about 10 minutes. Oil the dough and let it sit for about 30 min. Kneed again for 5 min. *Get the oil going hot. *Roll out the dough and cut into desired shapes. *Deep fry in oil until golden brown.
Ingredients; 3½ cup (440g) all purpose flour ¾ cup sugar ½ tsp salt ¼ tsp baking powder 1 tsp grated or ground nutmeg spice 1 tsp grated lemon zest or lime ¼ cup /4tbsp margarine or butter ( I used margarine) ¾ cup milk Vegetable oil for frying Vanilla essence for flavor ( optional though) *METHOD*
-Sift flour in a dry bowl, mix all dry ingredients together with sugar inclusive but keep ¼ part of sugar aside. Add margarine or butter and mix till the mixture looks like crumbs -Add nutmeg, lemon zest or lime zest and mix, make a well in the mixture. -Mix your flavor(vanilla essence) in the milk -Stir well and the milk has to be Luke warm, add little cooking oil like ⅛cup. -Then mix to make a dough when it’s almost good to go add the remaining ¼ of sugar and mix well but do over do it. Place it on a flat surface and roll to ½ inch and use a sharp knife or a pastry cutter to cut cubes. – frying at medium heat at first stir continuously for 3minutes to have a nice colour on both sides, then fry for about 5-9 minutes. Place on a platter and serve warm or cool per your desire. -Note: you can store in a tightly closed container it can last for 2weeks or more. SNACK ATTACK BOOM.
METHOD: faka flour wakho kwi bowl icup nehalf , tlbspoon baking powder, tblspoon, sugar, little salt and kumixe bese kuthela iyoghurt imixe nangayo uflour zobona naw kuth Kala kanjan but uflour wakho ungabi manzi. Mase uryt wendlale etrayin lakho u flour…
Ecele pheka tomato yakho mase uready upholise then bese uqugcobisa kuflour wakho ose trayin , mase uthatha ur russail uwasike abe NGO round bese wabeka yonke indawo , thela ur barbarque sauce and add ispice sakho kancane for itaste , then gcina ngcheese wakho ngaphezulu yonke ingawo. Then you bake to 180°C 15 to 20 minutes.
Method: Pre-heat the oven to 180oC Soften the butter. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time making sure they are well blended. Sift together the flour, cocoa powder and baking powder then fold into the butter/sugar mixture. Fold the desiccated coconut into the resultant mixture, making sure it is evenly distributed. Mix to a fairly stiff dough , if too crumbly you may add a little sunflower oil. Form the dough into equal sized balls and flatten with a fork. Place the cookies on a greased baking sheet and bake for about 15 minutes. Remove the cookies from the baking sheet and cool on a wire rack, do not allow to cool on the baking sheet otherwise they will become soggy. When the biscuits are totally cool melt the chocolate over a basin of hot water or in a microwave, but do not allow it to become too “runny” as you want a relatively thick layer of chocolate between the biscuits. Sandwich pairs of biscuits together with a thick layer of chocolate and pop the Romany Creams into a fridge for a few minutes to speed up the chocolate hardening process… Do not leave them too long.
Ingredients: 6 pre-rolled puff pastry sheets, halved 1 lb ground sausage 1 cup fresh breadcrumbs 1 medium onion, finely chopped 2 tablespoons chopped parsley 1⁄2 cup milk salt and pepper 1 egg 2 tablespoons milk
Directions: Preheat oven to 425. Lay all the sheets of pastry out on your counter top. Mix together the sausage, breadcrumbs, onion, parsley, milk, salt and pepper. The mixture will be quite sloppy – this keeps the sausage rolls moist. Whisk the egg and 2 tablespoons of milk together in a small bowl. Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry, about 1/2 an inch in from the edge. Roll up. Seal the inner edge with a little of the egg mix. Cut each of these rolls in half. Prick each roll a couple of times with a fork. Repeat this until all the pastry and mix is used. Brush the tops of the rolls with the egg mix. Place in the oven and cook for 5 minutes. Reduce the heat to 395 and cook for a further 20 minutes.