Method: 1. Beat butter and sugar until pale 2. Add eggs;vanilla essence and lemon rind 3. Soft flour and baking powder 4. Once we’ll combined add milk and gently stir 5. Pour into a greased pan and bake for 1 hour on 170 degrees.
Jam tarts made in muffin pan 125g butter 1 cup flour 1 tsp baking powder 1/2 cup sugar 1 tsp vanilla essence Pinch of salt 1 egg Strawberry/Apricot jam
Method: 1. Combine butter and sugar until well combined 2. Add eggs and vanilla essence 3. Sift flour and baking powder and salt 4. Mix until a dough forms and cling and allow to rest for 1 hr in fridge 5. After and hour divide dough in 2 equal portions 6. Roll out 6 large ball or 12 small one depending on size of muffin pan 7. Grease a muffin pan and place a ball per cup using your finger to pat down like sort of a cup shape of pan 8. Add about a tsp of jam for a small muffin pan or a tbspn of jam for a large muffin pan 9. Use second half of dough and grate a tipping to cover the cup to close of and bake at 180 degrees for 30 mins 10. Allow to cook and add 100s and 1000s and top with strawberries
Trifle recipe 1 pack jelly mixed with 225 ml hot water and 225 ml cold water 1 box ultramel 1 can slices peaches 4 crushed tennis biscuits 100 ml whipped cream Strawberries to garnish Choc chips and almonds to garnish
Method: 1. Set you Jelly in a glass about 1/4 and slant in a muffin pan and refrigerate until set 2. Add ultramel in your glass of jelly until the sort of even and level 3. Slice 4 thick pieces of Madeira cake and use an empty glass same size as using for you trifle and cut a circular cake 4. Lay cake in glass on top of custard and jelly,then add 1 tbspn of liquid from canned peaches 5. Add 2 sliced peached on top if cake forming a circle 6. Add 1 tspn of crushed biscuit and add 1 tsp of liquid from canned peaches 7. Top off with 1 full tsp on whipped cream and level it out 8. Add strawberries,choc chips,almonds and mint leaves to garnish allow to set and soak for about an 1hr in the fridge.
500g plain flour/4cups 250 ml milk 1 tsp salt 7g yeast/2 & quarter tsp 1 egg 50g butter 3Tbsp sugar
Method Mix milk and butter and warm on the stove but do not boil the milk Sift the flour and salt into a bowl and make a well in the middle. Put the yeast and egg in the well. Then sprinkle the sugar on the flour. Pour the milk mixture into the well and mix thoroughly,it shouldn’t runny Knead the dough and put in an oiled bowl cover with a wet dish towel or plastic wrap. Leave to rise until double in size Knead aging to knock the air out of the dough after the first rise cut into smaller pieces and roll into balls and place on a baking tray cover the tray with a wet cloth or plastic wrap Let it rise again When it doubles again in size bake in a preheated Oven . I ALWAYS BAKE MINE AT 180° FOR 25 MINS
For the glaze Mix 2 x2 tablespoon of sugar and one tablespoon water microwave for 20 sec.
Recipe: 12 cups flour 12 teaspoons baking powder 500g cold butter or margarine 2 cups sugar 1 tablespoon vanilla or caramel essence 1teaspoon salt 300ml vanilla custard(ultramel or any other brand) 100ml inkomazi(sour milk) 6 eggs 1 or 2 cups raisins( baker mix) Method: Sift all the dry ingrendients into a mixing bowl, add ur butter then mix till it resembles bread crumbs, add ur raisins and mix well. Add beaten eggs and vanilla then add ur vanilla custard and inkomazi then mix well.i used a drinking glass to cut out the shape. Brush with egg wash( egg mixed with a bit of milk or water or caramel essence). Bake at 180 till it is golden brown. NB: pre heat oven for about 30minutes before baking😉. For the shiny glaze: i mix 1tablespoons apricot jam with 1/4 cup warm water and brush ur scones as soon as they come out of the oven.😘happy baking!
2 cups cake flour 250 ml milk 8 spoons sugar 2 eggs Half teaspoon salt 30 ml oil 2 spoon baking powder Tspoon ground cinnamon
Mix all the dry ingredients together. Mix milk, oil, eggs together. Slowly pour the milk mixture into the dry ingredients and stir. Mix well. Let it rest for about 10 minutes while u wash your dishes. Heat your stove and put it on 4. If it’s too hot they will burn, if it’s too low they will suck up all the oil. Put your frying pan on the stove till it’s hot. For each pancake I put a teaspoon or oil and half a teaspoon of margarine on the pan till it melts. Then poor the mixture slowly at the centre of your pan. Let it spread out on its own. Give it about 30 to 40 seconds or till its golden brown at the bottom and flip over. Do the same on the other side. Enjoy for me as well.
METHOD In a large pot, heat the oil. Add the chopped onions, carrot and peppers. Fry until until onions are translucent. Add the garlic and all the spices. Fry for a minute but don’t burn the garlic. Add the chicken spices and stir to coat the pieces with the spice mix. Cook for two to three minutes before adding the chopped tomatoes. Season with chicken spice, pepper and rosemary. Close the lid and simmer on low heat for 20-25 minutes until the chicken is cooked through. Add the turnip greens. Let the curry simmer for another 2 -3 minutes until the sauce has thickened. Garnish with chopped coriander and some turnip greens before serving.
4 boneless chicken breast 1/2 can cherry coke 1/2 c brown sugar 1 bottle of favorite bbq sauce Place chicken in crockpot Mix rest of ingredients and pour over chicken. Cook on low for 5 hrs. One hour before done take chicken out and shred put back in pot until done and ready to serve. Great for sandwiches.