Ingredients
• 2 cups of flour
• 1 cup of brown sugar (2 cups from the original recipe)
• 3 eggs ( 4 from the original recipe)
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon mixed spice
• 1/2 teaspoon table salt
• 1 cup sour milk or Maas if you like
• 1/2 cup milk
• 8 tablespoons of margarine or butter
• 8 tablespoons of sunflower oil ( NOT in the original recipe)
• 1/2 teaspoon of nutmeg ( didn’t use in my cake)
** using oil in your cake than just butter it gives moist that’s needed **

Method:
Mix like any other cake
Now with my icing as you can see, I have used boiled condensed milk which turns out to be caramel. I improvised when baking hence I said “ twisted concoction caramel spice cake”
Thank me later it’s unbelievable tasty😋

Credit: Lebs Msimanga

Ingredients:
45ml oil
3 chicken breasts, sliced
1Onion
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
5ml salt
5ml paprika
5ml Garlic powder
5 cups milk
4 cups penne pasta
1 cup shredded cheddar cheese

Introduction:
Heat oil in a large pot over high heat
Add chicken and cook until no pink is visible, then take the chicken out.
Add the peppers and onion, cooking until soft
Add cooked chicken back to the pot with salt,paprika and garlic powder, stirring until evenly coated.
Add the milk and the pasta stirring constantly to prevent any pasta from sticking.
Cook for about 8-10 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
Add the cheese and mix until melted.
Enjoy!

Source: Cooking with Metjie

INGREDIENTS :
410g of tin fish in tomato
Half green pepper
Half red pepper
2 onions finely chopped
125ml butter beans
60ml Olive oil
2 cloves of garlic finely chopped
1 teaspoon of medium rajah
1 teaspoon of turmeric
2 teaspoons of paprika
Salt
3 potatoes quartered(cooked)
Fresh parsley for garnish ( optional )

METHOD:
In a large pot, heat the oil, add the onions,red pepper and green pepper and cook until golden.
Next add the potatoes, garlic ,salt,tomato paste and all the spices ,stir fry for a minute.Add the grated tomatoes and give one stir. Allow to simmer for 5 minutes. Finally add the fish,butter beans and parsley.

Credit: cooking with metjie

Ingredients:
2 cups samp and bean mix
Carrots
Sweet corn
Coriander
Salted butter
Whipping cream you can use double cream as well
Green beans
1 onion, chopped
1 green pepper, chopped
1 Tbsp. (15 ml) Rajah Mild & Spicy Curry Powder
1 Tbsp. (15 ml) Robertsons Steak & Chop Spice
Salt

Instructions:
Drain the samp and bean mix after soaking overnight and place in a large pot covered with water. Simmer slowly until nearly soft.
In a pot, fry the onion, carrots, halved green beans and sweet corn in butter until soft.Add the Rajah Mild & Spicy Curry Powder, salt and Robertsons Steak & Chop Spice and fry for 1 minute stirring continuously.Add the boiled samp and beans and whipping cream.Allow to simmer slowly until the whipping cream has evaporated, stirring occasionally.The samp and beans should have a nice creamy, soft texture.

Via: cooking with metjie

INGREDIENTS:
1 kg baby potatoes, halved
2 tablespoons butter, melted
3 tablespoons olive oil
Salt and pepper
Chives , finely chopped
1 tablespoon of wholegrain mustard

Honey Mustard Dressing:
30ml Dijon Mustard or dijonnaise
2 1/2 tablespoons of honey and mustard salad dressing
3 boiled eggs ,diced
Bacon ,diced
Chives

DIRECTIONS:
Place potatoes in a bowl. Add butter, olive oil, salt and pepper. Toss well to combine.
Spread potatoes out on a tray. Roast for 40 minutes until golden on the outside and soft inside.
Meanwhile, place Dressing ingredients in a jar. Shake very well to combine.
When potatoes are cooked, transfer to a bowl. Add boiled eggs,chives and bacon pour over Dressing and toss. Serve warm.

Credit: Cooking with Metjie

Ingredients:
15 ml cooking oil
6 chicken pieces
1 onion, finely chopped
½ green pepper, finely chopped
15 ml medium Rajah Curry Powder
1carrots, peeled and sliced
2 cups water
1 Chicken Stock Cube
1 butternut
2 Tbsp paprika
1 Tbsp wet masala
Green beans

Instructions

1. Heat oil in a medium size pot and fry the chicken pieces until well browned on all sides then remove from the pot and set aside.
2. Add the onion and green pepper and fry until soft.
3. Add the Rajah and paprika and fry for 1 minute, stirring constantly.
4. Add the carrots, water, stock cube and chicken to the pot. Bring to the boil then reduce the heat and allow to simmer covered for 25 minutes.
5. Add the green beans and butternut and simmer for a further 15 minutes or until the chicken is tender and butternut is cooked.
6. Add wet masala and tomato paste then allow to simmer until thickened.
7. Serve with rice or pap.

Via: Cooking with Metjie

Ingredients:
-Cooking oil
-20 chicken drummettes
-1 tablespoon Cayenne pepper
-Salt
-2 tablespoons garlic
-Honey
-Soy sauce
-Chutney
-Sweet chilli
-olive oil for the sauce

Instructions :
Mix the salt, garlic and Cayenne pepper and coat the chicken.
Fry the chicken in hot oil until golden brown, once it’s ready put it aside

For the sauce
Combine all ingredients in a large ball whisk until the honey is dissolved, bring it to boil and simmer until it thickens.
Finally add the fried chicken to the sauce

Credit: Cooking with Metjie

TRIFLE CUPS

Ingredients:
2 1/2 cups of Ultramel vanilla custard
Sponge cake (cut into small pieces)
175g of plain yogurt
Granadilla pulp (no measurements needed)
3 tablespoons of Blueberry sauce
2 cups of Rasberries
1 /2 tablespoon of vanilla extract
2 tablespoons of icing snow

Instructions:
Whisk together Plain yogurt, 2 tablespoons snow sugar and vanilla extract.
Place few cake pieces at the bottom of the glasses,And drizzle with granadilla pulp , then layer the rasberries top of the cake and then custard and yogurt.Pour the blueberry sauce on top.You can repeat the layering.
For decoration top each glass with fresh rasberries , blueberries, blackberries and mint leaves .
Store in the fridge for few hours.

Via: Cooking with Metjie

Ingredients:
3 cups of cake flour
1 egg
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
1 cup of choc chip
Half a cup of raisins
250g stock margarine
250ml sugar
1/2 teaspoon of cinnamon

Instructions:
1.Mix the sugar and stock margarine together and beat until smooth.
2.Add the egg and mix
3.Add the flour, baking powder,salt, and cinnamon and mix to form a thick batter.
4.Add the raisins and choc chip .
5.Put the batter in the fridge to rest for 5 hours.
6.Roll the dough into balls and press them down using back of a spoon.
7.Bake for 10 to 15 minutes.

Credit: Cooking with Metjie

Ingredients:
Full chicken
4 tablespoons of tablespoons lemon and herb spice
2 tablespoons olive oil
30ml basting sauce
2 tablespoons roasted vegetables spice
2 cups Roasting veggies

Method:
Season the chicken with lemon and herb spice, and for the vegetables just season them with the vegetables spice and drizzle with oil.
Place the under a preheated oven 200 degrees Celsius for 45 minutes, remove from heat and baste the chicken and return to the oven for 5 minutes …Enjoy

Credit: Cooking with Metjie