Ingredients:
4 boneless chicken
1 teaspoon paprika
1/2 teaspoon BBQ spice
2 tablespoons ground black pepper
Salt
Cooking oil
Chillies
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

Introductions:

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.
Enjoy.

Credit: Cooking with Metjie

Ingredients
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

INGREDIENTS
4cups cake flour
1pkt instant yeast
1cup warm milk
1 beaten egg
100g Margarine
Grated Carrots
Finely chopped spinach
2 Peppadew finely chopped
1tbsp sugar
1 tbsp salt

You can either decrease or increase the ingredients depending on the number of people you cooking for

METHOD
Mix all the dry ingredients (flour, sugar, salt, yeast) together
Rub in margarine
Add the beaten egg, carrots,spinach, peppadews then milk
[Your dough shouldn’t be stiff or watery]
Put aside the dough to rise
Then steam your bread.

Credit: Zanele Ka Mvelase’s Kitchen

Recipe

My apologies for taking so long to post the recipe.
The truth is I had no idea where the hell I’d written it. I keep multiple food journals thank God I found it!

These amagwinya are inspired by #Kwayishe my mom. She used to make for me and my siblings when we were young. She was a working mom and hardly had time to make the yeasted ones. These therefore bring such fond memories of my mom and me in the kitchen learning from her.

These days though she’s amazed at what I can do with food and always wants to learn from me. It is the weirdest thing. Anway she hardly ever tries my recipes becoz of being the busiest73yearold I know.

She’s still a working mom at 73 years old! Running a business and my No.1 rolemodel nakundixolela zinkosi! & love this woman to bits

Ingredients
4 C Cups Flour
6 Tsp Baking Powder
1 Teaspoon Salt
5 Tbs Sugar
1 1/2 Cups Lukewarm Water
Method

1. Preheat a deep pot with any vegetable oil such sunflower, canola, peanut, grapeseed oil etc in medium heat.
2. While the oil is heating up in a big bowl mix all the ingredients into a dough.
3. On a lightly floured surface shape the dough into a thick disc then cut with a cookie cutter into even rounds. You can also shape into even balls with floured hands.
4. Fry in heated oil until the one side is golden brown & the other looks cooked even though still pale then turn and fry the other side to an even golden brown colour.
5. When cooked place on a large bowl lined with paper towel. Cool slightly and serve with sweet tea or coffee. At the farm where I grew up, we enjoyed them as they are or with #igxogxa aka #repurposedtea from used teabags or already brewed coffee granules. Kids were not allowed to drink real coffee and tea but hey as kids! We loved igxogxa. Its the closest to coffee and tea we could get.

Credit: Pumlas Food

Ingredients
2 tblsp cooking oil
1 onion, chopped
½ green pepper, chopped
1 Tspn dhania spice
1 Tspn garum spice
3 Tspn tomato paste
1 Tspn paprika
2 carrots, peeled and chopped
2 potatoes, peeled and cut in quarters
1 Knorrox beef stock
1 cup water
1/4cup amasi

Instructions
Heat oil in a pot and fry the onion and green pepper until soft.
Add Spices and fry for one minute stirring continuously.
In a separate bowl, mix beef pieces with sour milk (amasi) and tomato paste until well coated.
Add the beef to the pot and fry until well browned.
Then add carrots, potatoes, Knorrox beef Stock Cube and water. Stir well.
Cover pot with a lid and allow to simmer for one hour or until the meat is tender.

Credit: Zanele Ka Mvelase’s Kitchen

Handful crushed pineapple
1/4 cup mayonnaise
1 tspn sugar
2 tblspn mustard sauce
1 tspn vinegar
Parsley
1/4 Red onion finely chopped
Aromat for taste

Boil potatoes for 10 min, season with aromat.
Mix mayonnaise, mustard sauce, vinegar, crushed pineapple, sugar,red onion and dress potatoes
Garnish with fresh herbs

Credit: Zanele Ka Mvelase’s Kitchen💕

We love to have eggs over breakfast. I usually bake it in the oven to get better results. Yesterday, I made this denver omelet, it was magnificent. Here’s the recipe.

You’ll need

8 Eggland’s best eggs.
½ cup of half & half cream.
1 cup of shredded cheddar cheese.
1 cup of finely chopped fully cooked ham.
¼ cup of finely chopped green onion.
¼ cup of finely chopped onion.

How to:

Preheat the oven to 400° and grease a 9 inch square baking dish.

Mix together the eggs and cream in a large bowl and mix in the cheese, ham, green pepper and onion.

Pour the mixture in the baking dish and bake for 25 minutes.
Bonne Appétit!

Simple, easy and delicious! You can add anything you like, but I like it better this way. The onion and pepper goes perfectly with the eggs.

Credit: 77Easy Recipes

Ingredients
500ml fresh cream
Caramel treat
Chocolate tennis biscuits
Peppermint crisp
Strawberry

Method
Whisk caramel treat until smooth…on another bowl whisk cream until thick then combine…
Layer your crushed biscuits, mixture of caramel treat nd cream, grated chocolate and garnish with strawberry and mint leaves.

Credit: Zanele Ka Mvelase’s Kitchen

Ingredients:
1 cup carrots diced
1 cup red cabbage,chopped
1 cup white cabbage,chopped
1 cup baby marrow,diced
1 cup cauliflower,broken into florets
4 curry leaves
2 tablespoons vinegar
2 tablespoons squeezed lemon juice
2 tablespoons mustard seeds
4 tablespoons turmeric powder
200ml oil
3 green chillies sliced
Crushed garlic (optional)
100 ml atchar masala

Method:
Heat the oil along with the chillies, garlic ,mustard seeds,tumeric and masala.
Add in the vegetables and cook for 1 minute,don’t over cook them because you still want that crunchieness.
Remove from heat and add extra oil , vinegar and lemon juice.
If is too salty please add 2 tablespoons of white sugar.
Spoon into sterilised jars and store in the fridge overnight.

Credit: Cooking with Metjie

Ingredients:

3 peppermint crisp chocolate
1 can of caramel treat
1packet of tennis biscuits
500ml of fresh cream

Instructions:

1.Place the tennis biscuits in rows at the bottom of a dish
2.Place the caramel in a mixing bowl and whisk until smooth.
3.In a separate bowl ,whisk the cream until thick.
4.Add whipped cream and 1 grated peppermint chocolate to the caramel mixture and mix.
5.Spread the mixture over the tennis biscuits
6.Keep layering until the dish is full.
7.Sprinkle grated peppermint chocolate over the top and put it in the fridge for 2 hours until set.
Enjoy

Credit: Cooking with Metije