2cups self raising flour
4eggs, 1/2 cup sugar
250g butter(margarine) , 1/3 cup milk
1tbs vanilla essence
Mix sugar nd butter then add beaten eggs, then flour, othr wet ingredients then beat till well incorporated. Then bake at 180° til golden brown.
Credit: Bontle’s Exotic Cuisined
Mash u peel th potatoes, cube, boil, add aromat, margarine, then mash when it’s done, aftr u add milk nd a bit mayonnaise.. Garnish wth parsley/blackppr..
veges jus fry onion, mushroom, add (boiled carrot, a bit vinegar)robots. crushed garlic then season🥕👌
chicken make a marinate (mayonnaise, sixgun gril spice, a bit vinegar, oil) then marinate nd liv n th fridge a bit, then put in th oven pan, then sprinkle rosemary on top nd cook at 230° til golden😉
Credit: Bontle’s Exotic Cuisines
Ingredients
1 cup of rice
1/2 cup of raisins
2 tbs of curry powder or turmeric
Butternut squash
1 tsp of cinnamon
Honey or syrup
Spinach
1tbs of butter
1/8 cup of flour
1 cup of milk
1/3 cup of cheese (own choice)
Lemon juice
1 Tbsp vinegar
Mixed herbs
Creamy garlic & herb salad dressing
Chicken spice
Paprika
Salt and pepper
Beetroot (store bought)
Method
Cook rice as you normally do, add curry powder or turmeric and strain water. Add raisins and set aside. Boil butternut squash and add cinnamon & honey or syrup for taste and flavor or you can use own flavors. Cook your spinach with onions as you usually do and strain any excess water. For chicken: Season your chicken with salt and pepper, chicken spice and paprika then grill. Just before it’s fully cooked mix garlic & herb dressing, lemon juice, vinegar and baste your chicken then continue grilling for few minutes before serving.
SAUCE: Melt butter in a sauce pan and add flour until it thickens slightly then add milk and stir continuously until it thickens and add cheese. Mix with spinach and you have your creamed spinach can add your own flavors. I just added salt and pepper. Enjoy with a drink of your choice!
Source: Gift Mkhonza Bee
6 c flour
1 tablespoon butter
1 pkt yeast
3 tablespoon sugar
half teaspoon salt
half cup grated carrots
chopped fresh Parsely
1 egg
Mix dry ingredients then butter and egg lastly warm water to make a soft dough.Let it rise and put almost half in each greased mug.Put in dip pot with boiling water and cook/ steam for 30 mins .
Thanx to this group.Pics in mugs and after.
Credit: Tee Mura
Ingredients
Pre boiled half chicken
Chopped kales
Cooking fat
1 onion
3 tomatoes
Capsicum
Dhania
Royco
Salt
Ugali flour
Steps
For Ugali boil one litre of water in a sufuria
Make a paste with one cup of cold water.
Add to boiling water as you stir.
Continually add unga as you stir until it’s har enough.
Simmer for 5 minutes. Then serve.
For the kuku, fry the onions until it’s golden brown
Add chopped tomatoes and cook till its tender.
Add the pre boiled chicken and cook for 10minutes. Springle salt to taste.
Finally add capsicum and dania simmer for 5 minutes.
For sukuma wiki, fry the onions till golden brown.
Add the chopped kales and cook in the vegetable oil until it’s ready
Add salt and royco paste. Cook for 5 minutes.
The meal can now be served accompanied with a glass of cold milk.
Credit: cookpad.com
INGREDIENTS
6pieces of drumstick
3big carrots
2tablespoon of chicken stock powder
100ml of water
1tablespoon of paprika
1 medium onion
Half green pepper
2 tablespoons of cooking oil
In your big pot Pour in your cooking oil and browm your chicken turning every 1min, remove chicken from the pot and keep aside, in the same pot, saute your onion, green pepper and carrots for 4minutes on medium heat, put in your chicken and spices close the lid and allow it to cook for 5minutes, mix your stock powder with water and pour in the stew, and let it cook on medium heat until ready.
Credit: KM Cooking Obsession
Ingredients
3 cups of flour
3eggs
3 teaspoons of baking powder
250g perfect bake
Few drops food colour
2 cups of milk
Half cup sugar/castor sugar
Pinch of salt
Method
Beat butter,salt, sugar until fluffy.add other dry ingredients,use fingertips til th mixture resembles breadcrumbs.make a well,beat in the eggs.Then mix milk with foodcolur,add to th mixture.use a wooden spoon till well mixed. Bake at 180°c for 20-25 minutes/till golden brown.
Source: bestrecipes
You should have a cutting board made out of a hard plastic resin. Wooden cutting boards can and do develop cracks and you don’t want that, because it provides a place for bacteria to grow. That’s the last thing we want on our chicken.
You will want a meat hammer made for tenderizing meat. Buy one as heavy as you can afford. You want one that is all metal and one piece if you can find it because it will be easy to clean up.
You will want a roll of plastic wrap so you can cover your chicken with a layer of plastic before you beat it with your meat hammer. This way you will keep down the splatter and mess and make clean up so much easier.
You’ll need one gallon plastic ziplock bag in which to marinate the chicken overnight.
1 pack of skinless, boneless chicken breasts
Wet ingredients:
1 quart of buttermilk
1 small bottle of Texas Pete hot sauce
2 cups whole milk
2 large eggs
Dry ingredients:
2 cups unseasoned bread crumbs
1 cup of flour
1 cup of fine crushed corn flakes
1 teaspoon sea salt
1 teaspoon black pepper
You’ll also need enough vegetable oil to fill your cooking pot 2-3 inches deep.
How to Make it :
You can thaw the chicken in its original package. Just be sure if any blood spills in your refrigerator to clean it up at once with a bleach and water solution.
Open the package in your sink and drain away any juices or blood. Wash your chicken under cold running water then pat to dry.
Move the chicken to your cutting board and cut each breast half into about 3 – 4 pieces, then lay it out on your cutting board and cover with plastic wrap. Beat the pieces flat with the meat hammer.
Now place all your chicken into a ziplock bag and pour in the buttermilk and hot sauce. Close the bag and place it into your refrigerator overnight.
The next day, whip the milk and eggs in a small bowl.
In a large bowl add all the dry ingredients together very well.
Take your chicken tenders out of their buttermilk solution and place them into the milk / egg mixture, then coat them very well with the dry mixture. Now it goes back into the milk / egg mixture and then back into the dry mixture. You will now have breaded your chicken tenders twice. When you take them out of the breading the second time, lay them side by side on a dish or baking pan.
You will now want to use 2-3 inches of vegetable oil in a cooking pot. If you prefer to use a deep fryer, set it to 350°F. Now fry the chicken to a deep golden brown and drain on paper towels.
You can now serve them with honey mustard or ranch dressing. Serve with carrot and celery sticks for a little temperature and texture variation.
Credit: Delishably
Ingredients
3 Cups of flour
2 Table Spoon of Yeast
3 Table Spoon of Sugar
1 and 1/2 Cups of warm water
Salt
Method
Mix dry ingredients then add warm water, If using cups bake for 20 minutes and 1 hour for plastic container. Make sure you put Rama on the cups/container before you put them on the pot.
Source: Zanele Florence Mtsweni
Ingredients
Cream Cheese Frosting:
InstructionsFor Cake:
For Cream Cheese Frosting:
Assemble Cake:
Credit: cafedelites