-3 cups all purpose flour
-3 tbs butter
-2 tsp baking powder
-4 tbs sugar
-1 cup coconut milk
-Deep frying oil
*Mix in the sugar and butter
*Add in flour and baking powder
*Add the milk and kneed into a firm dough. Continue needing for about 10 minutes.
Oil the dough and let it sit for about 30 min.
Kneed again for 5 min.
*Get the oil going hot.
*Roll out the dough and cut into desired shapes.
*Deep fry in oil until golden brown.
Source: Ideas on cooking
Strawberries
Mango
Kiwi
Red Grapes
Pineapple
Source: Lets eat
Ingredients:
6cups all purpose flour
1 sachet instant yeast
1 teaspoon baking powder
2 spoons fish spice
2cup chopped spinach
1cup grated carrots
3spoons margarine
Warm water(angiwakalanga)
Method:
Hlanganisa zonke izithako uzobe,bese ubeka elangeni or endaweni efudumele until it’s double in size. Phinda futhi uwushonise phansi u flour wakho uwubeka cishe 45mins.gcobisa ama cups akho nge margarine or ngamafutha,thela inhlama yakho kuma cups lawo kodwa ingagcwali ukwenzela ukuthi kukhukhumale kahle.thela amanzi abilayo ebhodweni bese ufaka amacups akho lawo kubile,emva kwe hour uzobe sewuright ujeqe wakho
Roast chicken ingredients:
1kg mixed portion
1cup mayonnaise
2spoons paprika
3spoons six gun spice
Few dashes soy sauce
Method:
Hlanganisa ndawonye mayonnaise,paprika,six gun spice and soy sauce ugofuze,uma sekuhlangene kahle thela kwi chicken yakho and marinate,faka e fridgen for 4 hour(overnight is perfect)shisisa oven wakho 180 bese ufaka inyama yakho for 45 mins to an hour or until your chicken is nice and tender.
Source: Cebisile Majola
Grilled chicken.
Seasoned with pink salt and A1 mix Masala. You can also use Six Gun.
Pumpkin with butter
Cream Spinach
Boil spinach with cubed carrots and green beans. With pink salt . Then separately fry red onions with robot peppers. Then add A1 Masala mix and Cape Malay curry from Woolworths. Then add double cream yogurt. Coom until smooth and then add your spinach. Cook for few minutes.
Source: Nkgono Matjukutja
Ingredients;
3½ cup (440g) all purpose flour
¾ cup sugar
½ tsp salt
¼ tsp baking powder
1 tsp grated or ground nutmeg spice
1 tsp grated lemon zest or lime
¼ cup /4tbsp margarine or butter ( I used margarine)
¾ cup milk
Vegetable oil for frying
Vanilla essence for flavor ( optional though)
*METHOD*
-Sift flour in a dry bowl, mix all dry ingredients together with sugar inclusive but keep ¼ part of sugar aside. Add margarine or butter and mix till the mixture looks like crumbs
-Add nutmeg, lemon zest or lime zest and mix, make a well in the mixture.
-Mix your flavor(vanilla essence) in the milk
-Stir well and the milk has to be Luke warm, add little cooking oil like ⅛cup. -Then mix to make a dough when it’s almost good to go add the remaining ¼ of sugar and mix well but do over do it.
Place it on a flat surface and roll to ½ inch and use a sharp knife or a pastry cutter to cut cubes.
– frying at medium heat at first stir continuously for 3minutes to have a nice colour on both sides, then fry for about 5-9 minutes. Place on a platter and serve warm or cool per your desire.
-Note: you can store in a tightly closed container it can last for 2weeks or more.
SNACK ATTACK BOOM.
Source: Floshie Dylan
In a square dish pour ultra-Mel then place your tennis.
Ultra mel again and tennis on top.
You can do it three or gour times.
Making amalayers.
At the top great your Areo mint choc and vuvuzela it on top..
Put in the frigde for and hour. Then enjoy woth family.
Source: Sc Mousrabe
Ingridients
4 cups : flour
1cup : sugar
1 cup : oil
1 cup : milk
6 tsp : baking powder
1 tsp : vanilla essence
4 lrg : eggs
1/2tsp : salt
Direction
Sift nd mix all the ingridients together
In another bowl mix the wet ingridients
Pour the wet into the dry
Mix well
Pour in a prepared muffin tin
Bake in a preheated oven for 15 minutes
Source: Hope Mabasa
Ingredients
1 n 1/2 cup of flour
1tblsp of baking powder
Plain yoghurt
1tblsp of sugar
Pitch of salt
3 Tomatoes
Cheese
2 Russial
Barbarque sauce
Barbarque spice
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.
Source: M K Pholoka
Pieces of chicken
3 cups chutney
4 TBS paprika
2 tBS garlic powder
2 tbs salt
7 TBS chicken spice
4 TBS oil
1 cup BBQ sauce
Mix everything together and pour over the chicken marinate then roast
Source: Zaza’s Kitchen
Ingredients:
200g Castor Sugar
250g butter
2 medium eggs
580g Cake Flour
30g Cocoa powder
5ml (1 tsp) Baking Powder
260g Desiccated Coconut (preferably sweetened) OPTIONAL
200g Good quality milk chocolate.
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.
Credit: Afri Chef, Lele The Chef