Samp- Boil samp until cooked,
add mixed herbs,
butter
and cream of mushroom soup.
And add butter.
Simmer for 15minutes.
Add a bit of salt and pepper for taste
Beef stew- Fry the stew, add garlic, mild and spicy, babeque spice, salt, tomato sauce and continue frying. When it starts sticking to the pot add water. When the beef stew is almost cooked add the carrots when the carrots are cooked, add red onion and green pepper, a bit of beef and rosemary dry cook in sauce and simmer for few minutes.
Beef stew-
Coat the beef in flour then brown the beef.
Add onion to the beef.
Continue frying until the beef is brown. Add tomato sauce,
salt,
pepper,.
Cook until the meat is tender. On the side, frh mushrooms. In the pot of the beef add the mushroom and beef and rosemary dry cook in sauce and simmer
Rice- Cook rice as per instructions. In a pan fry red onion, grated carrot, red and yellow pepper. Add curry powder(mild curry) and vegetable spice. Add the veges to the rice and mix
Boil the carrots aside and when the gizzards are cooked
add
onion,
green peppernand
carrots.
Add tomato sauce,
paprika,
chicken spice and a bit of sweet chillie sauce.
Add water and simmer.
To garnish add chillie flakes and red onion.
INGREDIENTS 2 cups flour sifted 1/2 cup cocoa powder 2 tsp baking powder 1 tsp bicarbonate of soda 1/2 tsp salt 3 medium eggs 2 tsp vanilla essence 1/2 cup vegetable oil or canola oil 1 can condensed milk 1/3 cup hot chocolate powder (mix with 1 cup boiling water
ICING 100g butter softened 1 cup hot chocolate powder 2 cups icing sugar 30ml milk
METHOD Preheat oven to 180 degrees Grease two medium cake tins and line with baking paper In a bowl sift together flour,cocoa powder,baking powder,bicarbonate of soda, salt In a jug whisk together eggs, oil, vanilla essence,condensed milk Add mixture to the flour mixture and mix well Gradually add hot chocolate and stir until well combined Devide batter between two cake tins and bake for 35-40 minutes or until the cake tester comes out clean when inserted Once finished baking allow cakes to cool in the pans for 10 minutes Remove cakes from tins and allow to cool completely on cooling rack Make icing by combining all icing ingredients and mix until well combined Cut the cakes into halves and apply icing on each layer Ice the entire outside of the cake and the top Sprinkle with chocolate powder
1 Cup Flour 1 tsp Baking Powder 1 tsp of salt… 1/2 Cup milk 2 Tablespoons Mayo
Combine all ingredients, spoon in to a greased muffin pan, makes aprox. (5) rolls. cook in a preheated 350 degree oven for 15 minutes or till done and golden brown.
INGREDIENTS: 500g butter 6 large eggs 2 cups sugar 12 cups sifted flour 12 tsp baking powder Pinch of salt 1/4cup raisins 350ml ultramel custard 1tbs vanilla essence
METHOD:
Preheat oven to 180 degrees and grease your pan
Cream sugar and butter. Doesn’t have to be smooth. Rub in the mixture of flour, baking powder, raisins and salt till it resembles breadcrumbs
Beat eggs and vanilla aside then add to the mixture
Add custard and knead till your ingredients are nicely combined
Roll onto a flour dusted surface and cut as desired
Brush with eggwash and bake for 15 minutes or till golden brown.
Ingredients:
Chicken livers
250ml fresh cream
1/4 cup hot nandos sauce mixed wit garlic sauce
1tspn paprika
1 onion (chopped)
1/2 green pepper chopped
1tsp garlic nd ginger
Salt and pepper
Method:
Fry onions, peppers, add ginger and garlic, paprika
Add your fresh cream into your Nandos sauces… stir and let it simmer for about 10 minutes before adding (fried livers) in ur sauce.. let the chicken livers cook in sauce for about 10 minutes further… add salt n pepper and garnish with fresh parsley
Ingredients
1 1/2 Cup Cake flour
1 tsp bicarbonate of soda
Pinch of salt
1 tsp Vinegar
2 Eggs
125ml Milk
3 tblspn butter
1 tblsp Apricot jam
1 cup castor sugar
Cream butter and castor sugar together, beat in the egg until light and fluffy……beat in the apricot jam
Sift dry Ingredients into a seperate bowl (flour, bicarbonate of soda, salt)
Melt butter in a saucepan…add vinegar and milk
Add eggs, butter and castor sugar, jam mixture and stir continuously.
Pour into your pan and bake for 40min at 180°C
Sauce
Bring the butter, castor sugar, orange juice, to the boil and simmer then add cream and stir
Pour over the hot baked pudding
