Category Archives: Recipes

The most quick way to cook steam bread(Ujeqe) I salute the person who introduce this way to us

Ujeqe (steam bread) recipe
10 cups flour
2 sachet dry yeast
Warm water
250 ml sugar
60ml salt
Grated carrots 
Dried parsley
Oil

Method
Wash ur hands then Put all ur dry ingredients in a bowl then pour warm water and oil and knead your dough until ur hands are clean then let it rise in a warm place shove back for 3 to 4 times then put spray and cook in ur enamel or coffee mugs make small balls and put them in ur mugs then put in ur pot with boiling water and cook for 20 minutes.

Credit: Slungile Maka Bhoyo Mbatha

Dombolo Usunethumbu Zulucuisine

Dombolo recipe
10 cups (sibaningi)
1 satchet dry yeast
250ml sugar
Grated carrots
60ml oil
Warm water(kala ngamehlo)
60ml salt

Method 
Put all the dry ingredients together including grated carrots then add water mix well kneading your dough into your hands are clean then put it in a warm place so that it will rise whilst your meat is in the stove cooking

Usu and Ithumbu
Usu 
Ithumbu
Onions
Robot peppers
Knorrox cubes
Zeal(omit if ungaythandi)
Crushed chillies flakes
Salt
Beef stock
Carrots

Method
Wash your meat until clean then boil it with salt and zeal. Then after an hour and half u can put in Ithumbu then when is is cooked add onions and knorrox cubes, then add papers and chillies flakes let it boil then add carrots and Beef stock then immidiately remove meat and put it in a separate saucepan living the soup in so that u can put amadombolo. Using clean hands make small balls from ur dough and put them in the pot with that sobho u were cooking meat with cook ur dumplings for about 20 minutes.

Credit: Slungile Maka Bhoyo Mbatha

Sgwaqane, imbuya and grilled chicken

Isigwaqane recipe
Potatoes
Beans
Maize meal 
Knorrox cubes
Rama original
Aromat
Onions (for frying)

Method
Wash and boil beans then add potatoes in let them boil until completely cooked then add knorrox cubes, aromat and rsma original let it boil all together then in a seperate pan fry onions add bit of curry powder let it cook until soft rthen add to your beans let it boil then add little bit of maize meal as if you cooking pap and stir continously then reduce heat. Serve when it is cooked

Chicken recipe
Paprika
Oil
Chicken spice
Lemon and herb sauce 
Black pepper
Crushed garlic

Method 
Put all this in your meat then let your meat rest for 1 or 2 hours then grill ku oven for 30 to 45 minutes

Imfino
Mase uykhile wash it then chop it if inkudlwama then fry onions when onions are soft put a bit of salt then add imfino and leave ur saucepan open but uligade then grate izambane and add some Aromat and serve.

Credit: Slungile Maka Bhoyo Mbatha

Chicken roulade wrapped with bacon and then stuffed with pepperdews and fetta cheese, cabbage with peppers, mashed potatoes and butternut

Recipe
Chicken breast
Shoulder bacon 
Salt and pepper
Pepperdews (on the pic)
Fetta cheese
Peppercorns
Toothpicks 
Garlic powder 
Aromat

Method
Cut your breasts wide open then sprinkle with Aromat, salt and pepper, garlic powder and peppercorns then stuff each breast with pepperdews and fetta cheese using toothpicks wrap it together then lastly wrap it with bacon then pan fry for 2minutes before oven grilling. Then put on ur oven for 20 to 25minutes

Cabbage recipe
Boil ur cabbage with carrots adding aromat for 4 minutes then remove from stove and then put bit of rama in ur pan then fry peppers for two minutes add garlic powder and salt and pepper then mix with ur cabbage and serve

Mashed potatoes 
Use soft cooking potatoes peel and dice them and add salt or Aromat while boiling it then when it is soft add three cheese sauce powder and whipping cream then mash it until it is mashed (then use a pipping bag with a nozzle for design )-optional.

Credit: Slungile Maka Bhoyo Mbatha

Beef curry recipe

Ingredients:
Beef cubes
Onions
Garlic powder
Garlic paste
Paprika
Cayenne pepper 
Supreme curry powder 
Babarque sauce 250ml
Barbaque tikka sauce 125ml
Oil 
Water 250ml
Baby leaves
Salt and pepper

Method
Fry onions until tender then add garlic powder, bay leaves and garlic paste, then add cayenne pepper, paprika and supreme currypowder let it cook until tender then add water and both babarque sauce and Tikka let it simmer then add meat and reduce heat. Then add salt and pepper for taste let it cook until ur meat is soft then serve

Rice 
Cook rice the normal way then grate carrot and put parsley.

Credit: Slungile Maka Bhoyo Mbatha

Lasagna Soup

2 Tbsp extra virgin olive oil, divided
1 lb lean ground beef
1 large yellow onion, diced (2 cups)
3 – 5 garlic cloves, to taste, minced
4 cups low-sodium chicken broth
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 Tbsp tomato paste
1 3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1 tsp granulated sugar
1 1/2 Tbsp chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (6.5 oz)
1 1/4 cups shredded mozzarella cheese (5 oz)
1/2 cup finely shredded parmesan cheese (2 oz)
8 oz ricotta cheese

How to make it :
Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside (you can drain it all if you want it to be healthier I just like the little bit of flavor a small amount of the fat gives). Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.
Add cooked pasta to soup along with 1/2 cup – 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well).

Credit: susanrecipe.com

The easiest scones at all

Ingredients 

    225g (8oz) self-raising flour
    1 Teaspoon of baking powder
    A pinsh of salt 
    25g (1oz) caster sugar
    50g (2oz) unsalted butter (slightly softened)
    150ml (1/4 pint) milk
    1 Egg (beaten) or Plain flour(for brushing or dusting) 

Method   

Perheat the oven at 202° C.
    Sift tofether the flour, baking powder and salt into a bowl.
    Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumbconsistency. Add the milk, a little at a time, working to smooth dough.
    This is nowbest left to rest for 5 to 15 minutes before rolling.
    Roll out the dough on a lightly floured work surface until 2cm (3/4″) thick. Using a 5cm (2″) pastry cutter, cut the dough, using a sharp tap and not twisting the dough as you cut.
    Twisting the scone mix will result in an uneven rising. Once cut, the sones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish.
    Place the scones on a greased baking tray and bake in the pre-heated oven for 10 to 12 minutes until golden brown. Allow to cool slightly, and servewhile still warm. \

Credit: susanrecipe.com

CREAM CHEESE BANANA NUT BREAD

Ingredients:

3/4 C. Butter, softened8 oz. pkg. cream cheese, softened2 C .Sugar2 large eggs3 C. all-purpose flour1/2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1 1/2 C. mashed bananas (about 4 bananas)1 C. Chopped Nuts1/2 tsp. Vanilla

Directions:

Beat butter and cream cheese until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time. Combine flour and next three ingredients. Gradually add to butter mixture; beating on low just until blended. Stir in bananas, nuts and vanilla. Spoon batter into 2 greased loaf pans. Bake at 350 degrees for about 1 hour or until a wooden pick inserted in center comes out clean. Cool before slicing, if possible! Enjoy!

Credit: susanrecipe.com

Baby Blooming Onions

Baby Blooming Onions — Spicy breaded fried onion with delicious chipotle mayo! You won’t be able to resist!

Ingredients

1/2 cup mayonaise1 chipotle pepper in adobo sauce minced (more or less to taste)1 tablespoons of the adobo sauce (more or less to taste)1 small garlic clove finely minced1 green onion chopped1 tablespoon lime juice2 teaspoons yellow mustard (the hotdog kind)1 egg1/2 cup milk1 cup flour1 1/2 teaspoons paprika1 teaspoon salt1 teaspoon cayenne pepper1/2 teaspoon black pepper1/2 teaspoon garlic powder1 1/2 teaspoons oregano1 1/2 teaspoons cumin3-4 small onionsVegetable Oil

Instructions

Combine mayonaisse, chipotle pepper, adobo sauce, minced garlic, green onion, lime juice and mustard in small bowl. Cover and place in refrigerator.Whisk egg and milk in bowl deep enough to dunk the onion.Mix flour, paprika, salt, cayenne pepper, black pepper, garlic powder, oregano and cumin in bowl deep enough to fit the onion.Cut a small part of the onion of the top and the bottom creating a flat surface and peel any old skins off the onions. Cut onions in pie shape without cutting all the way through. Cut them in 12ths so they will spread out a little bit. Gently work to spread them out. Dip the onion in the egg mixture and then in the flour mixture. Back into the egg mixture and then back into the flour mixture, You will need to gently work the the mixtures into the petals of the onion. Refrigerate the onions for 15-30 minutes.Heat oil in a heavy pan to 350 degrees. You will need just enough oil to cover the onion. Fry the onions right side up for 6-9 minutes. Stay close so they do not get too brown. Drain on paper towels.Serve immediately with the chipotle mayo.

Source: susanrecipe.com

My Grandmother’s Fresh Peach Cobbler

Ingredients

1/4 cup melted butter1 cup flour3/4 cup sugar2 teaspoons baking powder3/4 cup milk5 -6 peaches, sliced3/4 cup sugarTotal Time: 30 minsPrep Time: 10 minsCook Time: 20 mins

How to Make It

1 Preheat oven to 350°.2 Pour melted butter into an 8×8 pan.3 Whisk together the flour, 3/4 cup of sugar, baking powder and milk.4 Pour over melted butter.5 Cover with peach slices.6 Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).7 Bake until batter rises to top and forms a nice brown crust, about 20 – 30 minutes.

Credit: susanrecipe.com