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 1½ cups warm water 1 tablespoon yeast (I used rapid yeast) 2 tablespoons sugar 2 tablespoons butter, softened 1 teaspoon salt 4 cups all-purpose flour, more or less as needed (I used 3-3/4)3 tablespoons melted buttersea salt flakes, for sprinkling on top
INSTRUCTIONS Using your mixer bowl, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy (if your bowl is chilled or your room is cool this could take longer)Add butter, salt & 3 cups of the flour, and mix until combined.Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch (do not add too much flour!)Let the mixer knead 3-5 minutes, until smooth.Cover with plastic, place in a warm spot and let rise 20 minutes.Preheat oven to 400 degrees & spray a 9 x 13 casserole dish with cooking sprayPunch down the dough & divide into 20 equal sized piecesRoll each piece into a ball and space evenly in the prepared panBrush with melted butter, sprinkle with sea salt, and let rise for an additional 15-20 minutes Bake 13-15 minutes, or until golden brown ( you can turn on the broiler for about 1-2 minutes at the end to get a more golden top)Remove and brush with butterLet cool slightly before serving.
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.
Oven temperature 180° bake until golden brown *in a bowl mix flour, Rama and baking powder *in another bowl beat eggs, milk, sugar and vanilla essence *pour the mixture into the dry ingredients *mix until u have a firm dough or until the dough doesn’t stick to your hands * I used a cookie cutter to cut them out
1.In a bowl put 2 1/2 cups of flour, add salt and sugar. 2.Add 1 cup of warm water 3.Mix the flour and water to form a thick paste. 4.Add more flour to make it more thick but not too hard. (I love kneading my dough on a flat space until I have attained the right elasticity) 5. Apply the 2 tbsp oil to the dough once you have attained the right extensibility and elasticity. 6.Cover the dough for 30 minutes. This makes the chapati dough to rest and spreading it becomes very easy. 7.Once the 30 minutes are over, roll your chapati dough into small ball according to the number of chapati you want to make. 8.Spread each chapati dough ball with a wooden rolling pin into circular flat bread adding flour where necessary so as to avoid the bread from sticking to the surface. 9. Heat oil in a pan and fry each chapati until they are over.
Kienyeji chicken- It’s the simplest. Boil chicken for about 45 minutes, then add onions and tomatoes, cook till soft the add hoho and dhania.
125g margarine 160 ml castor sugar 2 eggs 30 ml milk 1 and 1/4 cup flour 2tsp baking powder Few drops red food coloring
For coating Coconut Icing sugar Milk
For buttercream 250g wooden spoon white margarine 4 cups icing sugar Few drops of milk
Method Shaya imargarine noshukela kuze kube creamy add one egg at a time bese ufaka ifood coloring and mix well. Bese ufaka uflour no baking powder and a pinch of salt alternately add milk
Bese wenza AMA bhola ngesandla kube engathi uyagcindezela kodwa kungab iybaca faka in a preheated oven of 180 bake for 15 to 20 minutes
Bese uthatha icing sugar ufake ubisi ne foood coloring kungabi manzi ukuze kunamathele kahle ekhekheni masu deeper. Uthathe ifood coloring udaye ucooconut. Bese uthatha amakhekhe mase pholile dip them Ku mixture ye icing sugar bese ubhuquzisa Ku coconut
English version Method Cream butter and castor sugar together add eggs one at a time, beating well after each addition add essence. Sift flour, pinch of salt baking powder add to the egg mixture alternately add milk and mix until smooth. Make equal balls with your hands and put them on a flat baking tray and press and bake for 15 minutes
For coating Pour in icing sugar and milk it must not be runny and add coloring and mix well put aside. In a separate bowl pour in coconut and rub coloring in your coconut to make pink coconut then deep in your cooled snowballs in the icing mixture and coat with coconut .