All posts by worldsss

Tired and dont want many pots on the stove!?

Try all in one.saves time..
Clean any Veges u like.
Cut uo chicken and drain any excess water.
Marinate chicken pieces and potatoes wth
and blackpepper in little oil,

Put in th oven for 30 mins,thn add butternut,peppers, garlic,chilli,onion nd any sauces u prefer thn cook for another 30mins.

Credit: Bontle’s Exotic Cuisines


I slow cooked soaked samp til well done,added a cup milk to soften it,add margarine,
then in a cup I mixed cremora,
cream of chicken soup,
mild nd spicy rajah,
with a bit of milk le aromat.
garnished wth herbs nd red pepper

spinach_I fried garlic nd onion n margarine, mix milk with a spoon of flour,add to thm to make white sauce,add uo morogo then season.

wil b done in less thn 4mins.

Credit: Bontle’s Exotic Cuisines


Olive oil
2 tablespoons Rajah Curry Powder
3 tablespoons paprika
500g beef stew pieces
2 tablespoons exotic braai spice
1 onion (diced)
250ml water
2 beef Stock Cube
3 tablespoons of tomato paste
3 tablespoons tomato sauce

In a pot, heat oil and fry the chopped onion until browned
Add the Curry Powder, paprika and braai spice.
Fry for about 2 minutes
Add the meat and tomato sauce to the same pot and fry until well browned
Add water and a beef Stock Cube
Stir well and allow to simmer for 45 minutes or until the meat is tender.

Add tomato paste to the pot and allow it to simmer for 5 minutes, or until the Stew has thickened.


Credit: Cooking with Metjie



2 cups of pasta
2 tablespoons olive oil
1 cup of Chicken Breast cut into small pieces
1 teaspoon ground black pepper
2 tablespoons of unsalted butter
1 cup sliced mushrooms
1 small onion, diced
3 tbsp flour
1 and half cup of milk
1 tsp dry parsley


In a large pot of salted boiling water, cook pasta according to package directions . Drain water, and return to pot.
In a pan over medium heat, heat oil. Season chicken with salt and pepper. cook chicken until golden transfer to a plate and let it rest.
Melt butter and cook mushrooms until golden then add onions and cook for 5 minutes.
Add flour and stir until incorporated. Add milk and season with salt,dry parsley and pepper. Bring to a boil, then reduce heat and simmer, 5 minutes.
Fold cooked pasta into sauce with chicken . If sauce is too thick add more milk.Serve warm.Enjoy!

Credit: Cooking with Metjie


175ml cocoa powder
175ml plain yogurt
3 cups of self raising flour
1 tablespoon of vanilla essence
1 1/2 cups of white sugar
6 eggs
375g margarine /butter
360g caramel treat
250ml whipping cream
49g peppermint crisp chocolate

-Preheat oven to 180 ° Celsius
Crease 8inch round baking tin and put it aside
-Beat Margarine,vanilla and sugar together until fluffy.
-Add the eggs and sift in the flour and cocoa powder.
-Finally add yoghurt and stir until combined

Divide the cake batter evenly between the prepared tins and bake for 45 minutes or until the cakes are golden.
Remove from oven and allow to cool a little in the tin.

Whip the cream until it starts to thicken,Spread with caramel and the whipped cream on top of the caramel layer and sprinkle with peppermint mint chocolate.

Refrigerate for 1 hour to set and serve..

Credit: Cooking with Metjie


250g double cream yoghurt
2 x 250g Plain Cream Cheese
3 eggs
125ml castor sugar
5ml vanilla essence
Fresh strawberry for topping
20ml cornflour
Granadilla pulp
75g melted butter
200g tennis biscuits finely crushed

Preheat oven 240 degrees Celsius.
Mix the biscuits crumbs and butter together and lightly press into the pan.

Break cream cheese into smaller pieces using a fork. Add yoghurt and eggs and beat well until smooth. Add castor sugar,vanilla essence.Sift in cornflour while beating. Spoon mixture onto biscuit crust.Bake for 10 minutes and then lower heat to 110°C and bake for further 30 minutes. Switch off oven and leave to cool in oven.
Spread the top with granadilla pulp and top it with strawberries and dust with icing sugar.Refrigerate and Enjoy.

Credit: Cooking with Metjie


3 cups of Spinach,washed
125ml cream
1/2 a cup of fried chicken lives
1/2 onion
50ml butter
Half teaspoon of turmeric powder
Shredded feta
1 cup mushrooms, sliced
5 ml Salt
5ml ground black pepper
5ml nutmeg
3 tablespoons of grated mozzarella cheese

Heat butter in a saucepan, stir in onion and mushrooms
Add turmeric powder and spinach and cook until soft.
Add nutmeg,salt and pepper.
Add cooked chicken livers ,cream ,mozarella and shredded feta stir to combine and heat through for 5 minutes.Enjoy.

Credit: Cooking With Metjie


4 boneless chicken
1 teaspoon paprika
1/2 teaspoon BBQ spice
2 tablespoons ground black pepper
Cooking oil
Half a cup chopped Onion
Half a cup chopped mushrooms
60ml bbq sauce
15ml tomato sauce
2 sheets puff pastry
1 egg beaten
Sesame seeds


Boil the chicken breast about 8 to 16 minutes, depending upon the size.. Remove the chicken from water and let rest. Dice, slice, or shred as desired.
Heat a skillet over low-medium heat and add oil.
Add onion ,chillies,mushrooms,Paprika,pepper,bbq spice and salt add to hot skillet.
Cook stirring often until the onions and muchrooms become tender and caramelized.
Add shredded chicken into the pan and stir for 2 minutes then add bbq and tomato sauce.
Spread out one sheet of puff pastry on a baking tray and top it with the chicken mixture .
Top with the remaining puff pastry and seal the ends with a fork.
Brush the edges and top with egg wash.
Garnish with sesame seeds and bake for 25 minutes at 180 degrees Celsius until golden.

Credit: Cooking with Metjie

Turkeycurry butternut spinach dumpling

1kg turkey
1 big onion, chopped
1 garlic clove, minced
2 tblspn oil
1 tblspn mixed spices (i used dhania and Jeera)
2 tspn paprika
3 tblspn worcestersauce
2 tblspn tomato paste
1 cube chilli beef stock

Heat oil… fry onions for two minutes, add garlic, spices beef stock, worcester sauce and stir
Add turkey
Cover and cook on medium heat for approximately 20 minutes. Now add tomato paste and let it simmer and cook for 2min.

Credit: Zanele Ka Mvelase’s Kitchen