Method Mix flour, bicarbonate of soda, sugar, beaten eggs, milk and oil. Stir in mashed bananas. If you like you can add mixed nuts, walnuts or raisins
Preheat oven to 200 degrees (10-20 mind) before putting muffins in the oven. Bake for 25-30 minutes till golden brown or use a toothpick to check if they are cooked inside.
TIP:- It’s bicarbonate of soda you need. No Baking powder. Brown sugar will give that nice golden brown color. You can use white sugar but they won’t come out as good as when you use brown sugar.
2kg beef meat especially sylon steak 100ml brown sugar 30ml Course salt 15ml bicarbonate of soda 125ml crushed coriander seeds 125ml red wine vinegar 1Tbsp cracked black pepper 1Tbsp paprika or chillie flakes METHOD Cut the meat in a length way across the vains. About 1cm thick. In bowl rub the meat with viniger In a separate bowll🍜mix all dry ingredients and rub the meat cover and refrigerate for 12hour Hung it on a wire to dry maximum its 3-4 days depending on weather enjoy.
500g chicken livers defrosted 1 cerely stick chopped 1 onion finely chopped 2 red chillies chopped 1 clove garlic sliced 30ml tomato sauce 30ml fruit chutney 15ml sweet chille sauce 30ml red wine Parsley and sliced cerely for ganishing METHOD Tream the chiNcken livers and boil for 10 minutes. Drain In pan add in oil and brown the livers add in onions, cerely ,garlic and chillies fry until well combined season with salt and pepper. Pour in red wine and sauces stir to combine simmer for 2 minutes remove from the heat garnish before u serve.
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
8 ounces full fat cream cheese, softened⅔ cup butter, softened1 cup self-rising flour*, plus more for dusting*To make your own self-rising flour whisk 1 cup of flour with 1 + ½ teaspoons baking powder plus ¼ teaspoon salt.
Instructions:Pulse together the cream cheese, butter and flour in a food processor until combined, about 10 pulses, stopping to scrape down the sides of the bowl halfway through.Turn out onto a piece of lightly floured parchment paper and pat it into a disc. Refrigerate 1 hour.Place an oven rack on the highest rung and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.Sprinkle a work surface with flour, unwrap the dough and sprinkle the top and a rolling pin lightly with flour.Roll out to ½-inch thick and cut with a 1 + ¼-inch thick biscuit cooker. Place them on the baking sheet about an inch apart.Stick the scraps together and make more biscuits. If you can’t fit them all on the baking sheet refrigerate and bake them in turns.Bake about 14 minutes on the top rack until golden and puffed, rotating the pan halfway through. You can brush the tops with melted butter if you like.They’re best eaten fresh and warm!
Carrot Cake Ingredients2 cups all-purpose flour2 teaspoons baking powder1 1/2 teaspoons baking soda1 1/2 teaspoons salt2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1 cup granulated sugar1 cup brown sugar1 1/2 cup vegetable or canola oil4 large eggs2 cups carrots (4-5 medium carrots), peeled8 ounces crushed pineapple, lightly drained3 1/2 ounces coconut flakes
Cream Cheese Frosting Ingredients8 ounces cream cheese, softened but still cool4 ounces (1 stick) butter, softened but still cool1 teaspoon vanilla16 ounces confectioners’ sugar
Directions :Adjust oven rack to middle position; heat oven to 350°F. Grease 13 by 9-inch baking pan with vegetable oil. Line bottom of pan with parchment and oil.In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.Shred carrots using small holes of box grater; set aside. In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat eggs, granulated and brown sugars on medium-high until thoroughly combined, about 45 seconds. Reduce speed to low; with mixer running, add oil in slow, steady stream. Increase speed to high and mix until mixture is light in color and well emulsified, about 45 to 60 seconds longer.On low speed, add the dry ingredients until just combined. By hand stir in the carrots, pineapple and coconut until well combined. Pour into cake pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes. On a wire rack, cool cake to room temperature in pan, about 1-2 hours.Mix cream cheese, butter, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment ( or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute.Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve.Makes one 13 by 9-inch cake.
In a large mixing bowl, cream the butter until fluffy. Mix in the sugars and continue creaming. Scrape the bowl and add the eggs and vanilla. Beat for 1-2 minutes. On low speed slowly mix in the flour and baking powder. Spread half of the batter in the bottom of a greased 9×13 pan. Sprinkle the cinnamon/sugar mixture over the batter. Take a small spoon and drop the remaining batter evenly over the cinnamon sugar. Bake at 350 for 25 minutes. Cool completely. Whisk together the powdered sugar, milk and vanilla for the glaze. Drizzle over the bars.
Method Whip cream until stiff then pour ultramel in ur glass, put in chocolate sponge, yhoghurt,fresh cream and strawberies then repeat the same procedure and lastly decorate with chocolate shaving and refrigirate for 1hr easy as that.
Dates are ones of the healthiest fruits you can consume, as they are rich in beneficial ingredients that treat various health issues, including hypertension, heart attacks, strokes, and high cholesterol.
They also accelerate the metabolism. Here are 8 of their health benefits:
Dates prevent diarrhea
Dates are high in potassium, which prevents diarrhea by the healthy bacteria and thus relieving the belly flora and the intestines.
Dates regulate cholesterol
Dates cleanse blood vessels and prevent the formation of blood clots, so they effectively regulate the unhealthy cholesterol or LDL.
Dates regulate blood pressure
Dates are high in potassium and contain no sodium, so they are perfect in the case of hypertension. Moreover, 5-6 dates contain 80 mg of magnesium, which boosts the blood flow and is spread through the blood vessels. To reduce blood pressure, you need about 370 mg of magnesium.
Dates for anemia
These fruits are a rich source of iron, so they are extremely useful in the case of anemia, pregnancy, and for children. 100 grams of dates daily will provide 0.9 mg of iron, which is about 11 % of the recommended daily intake of iron.
Iron has a beneficial effect on the red blood cells and hemoglobin and helps the oxygen flow through the blood.
Dates prevent strokes
The high potassium content in these fruits enhances the nervous system and prevents strokes. Hence, the daily intake of 400 mg of potassium successfully prevents strokes.
Dates for heart health
Soak the dates in water during the night, and in the morning eat them or add them to your smoothie to support heart health.
Dates soothe constipation
Dates are extremely useful in the case of constipation. You should keep them in some water overnight, and then drink the water in the morning to help digestion, and use their mild laxative properties.
Dates help weight loss
The consumption of dates on an empty stomach will help you control your body weight, as they contain no cholesterol.
Method: Using a hand mixer whip 4 cups of whipping cream until soft peaks form. Add 4 teaspoon of peppermint extract OR peppermint essence, 2 teaspoon of green food colouring & sweetened condensed milk, beat again but be careful not to over beat. Add milk chocolate and fold them in with a spatula. Pour the ice cream in an airtight container & refrigerate over night.
