Category Archives: Recipes

Creamy cheese and garlic samp steamed brocolli Lamb bones

Ingredients

2cups of IWISA No1

3tablespoon spoon of butter

1tablespoon of parsley

1tablespoon+1teaspoon of Knorrox spice(more if needed 1 sachet of Royco

Creamy cheese and garlic pasta sauce( check pack for instructions)

Method

Soak your samp overnight, and after cook it on medium heat until almost ready.Put in your butter, sauce, parsley, spice and mix the ingredients until combinedAll the samp cook on medium heat until ready and has thicken upTip:serve while stil warm.

Credit: KM Cooking Obsession

Roasted Shicken

Ingredients

1full chicken

150ml of mayonnaise

100ml sweetchilly

1tablespoon Paprika

1tablespoon of Knorrox chicken spice

Black paper

1tablespoon of dried parsley

Method

Pat dry your chicken and keep asideIn a bowl mix all your ingredients until well combined… Rub your chicken with marinate and allow it to marinate over nightPreheat your oven @180 and grill your chicken for 1hour or until readyWhen ready please allow it to rest for 10-15 minutes before you serve it.

Credit: KM Cooking Obsession

Lamb stew

Ingredients

Lamb stew

Onion

BBQ Knorrox spice

GarlicMixed herbs

Paprika

Cayenne pepper (optional)

Method

In a big bowl put In your lamb and after season it with all your spicesIn a large open pot..pour in your cooking oil and after brown your meat each side until golden brown,Remove the meat from the pot and keep aside… In the same pot put in your onions and saute until softAfter put in your garlic along with your tomato paste and allow it to cook for a minuteput back your browned meat in the pot and allow it to cook for 5-10 minutes stirring it every now and thenPour in water and allow it to cook until ready and the soup has thicken up and walla.

Credit: KM Cooking Obsession

Prego chicken breast kebabs and Buttered Vegetables

Ingredients

3 large chicken breast (cubed)

2teaspoon of paprika

1tablespoon of #Knorrox chicken spice

1 tsp Ground cumin

1tablespoon of honey

Black pepper

150ml of prego sauce

1tablespoon spoon of cooking oil

Method

Mix the marinate ingredients together well in a large bowl.Add the chicken breast and marinade for at least 30 minutes. Thread onto skewers and grill for about 20~30 minutes until golden on the outside and cooked through please make sure not to over cook your chicken breast Brush your chicken kebabs with prego sauce every after 5minutes

Credit: KM Cooking Obsession

Eggless scones

Ingredients

5cups of all purpose flour

5 teaspoon of baking powder

1cup of fresh milk more of needed

1teaspoon of vanilla essence

150 ml of icing sugar you can use normal sugar and add more if you want

250g salted butter

Method

Preheat the oven to 180 Rub the butter into the flour, until the mixture resembles breadcrumbs. Stir in the sugar Make a well in the centre of the mix and pour in the milk. Mix using spatula until the mixture is even and the dough comes together.(please don’t over mix ur dough) Turn out onto a floured surface and shape into your desired shape and Transfer to the greased baking pan Brush all over with milk andBake for 15 minutes until golden and cooked through

Credit: KM Cooking Obsession

Dop deck Cheese cake

Ingredients

230g x2 cream cheese

2 packed of coconut biscuits

1 can of condensed milk

3 slap of top deck chocolate

2tablespoon of melted butter o more if needed

Method

Mix your biscuits with melted butterPour in a cake pan and press and keep in the fridge for 30min soften cream cheese using a hand blender,please make sure not to over mix itfold in your condensed milk and along with your chocolate.. pour over your cream cheese mixture into the biscuits and Refrigerate over night

Credit: KM Cooking Obsession

YELLOW RICE WITH RAISINS

Ingredients
2cups rice, rinsed & drained
3cups water
1/4cup raisins
2Tbsp vegetable oil
1Tbsp brown sugar
2tsp turmeric
salt
pepper
Instructions
Rinse and drain the basmati in cool water. Add it to a medium pot with all remaining ingredients and bring to a happy boil.
Cover, then reduce the heat to very low and (barely) simmer for about 30 minutes. Enjoy those sweet bursts of raisin and the subtle, gorgeous glow of the golden turmeric.

Creamy spinach 
I boiled spinach and added salt on another pot I prepared white sauce and then drained spinach of excess water and added my spinach.
White Sauce
INGREDIENTS
1 tbsp margarine
1 1/2 tbsp plain (all purpose) flour
2 cups fresh milk
1 tsp salt
Half tsp black pepper
Pinch Nutmeg
METHOD
1. Gather the ingredients you’ll need together.
2. Melt the margarine in pot. Once margarine has completely melted add the flour. 
3. Stir briskly until mixture become crumbly. Add your milk bit by bit and whisk, again briskly, to avoid getting lumps in your sauce.
4. Keep adding milk until you get the consistency you want. Add your salt, nutmeg and black pepper and whisk.
5. Your white sauce is ready. You may add grated cheese if you wish and make it a cheese sauce.

Sweetchillie Butternut 
Ingredients 
Butternut 
Gherkins 
Spring onions 
Red pepper 
Sweetchillie sauce 
Black pepper 
METHOD 
Grate raw butternut and gherkins, chop red peppers and spring onions. Mix together in a bowl and dress with sweetchillie sauce and season with black pepper.

Beef stew a
½ kg stewing beef
1 onion, sliced
Ginger/garlic
Salt and bayleaf
Brown the meat and put it aside. Fry onions, and green pepper add salt, ginger/garlic paste, can of tomatoes, a spoonful of tomato paste and bayleaf. Add meat back in the pot. Add a cup of water.
Cook until water evaporates.
Add 1 tsp turmeric
1 tsp garum masala
1tsp Mother in law spice 
½ cayenne pepper 
1tsp Paprika
Mix .
Add vegetables – potato and carrots or any combo of chunky veg. And brown onion soup. Add water
Cook a little, then add ½ cup sourmilk

Put your casserole in an oven for 1hr.

Enjoy.

Credit: Bonakele Makgatho

MOGODU(SHEEP)

Ingredients

2 kg ox or sheep tripe, cleaned and cubedcold water, enough to cover the tripe2 dried bay leaves2.5 ml (½ tsp) ground cloves2.5 ml (½ tsp) ground cinnamon10 ml (2 tsp) garam masala2 cardamom pods250 ml (1 cup) plain yoghurt2 x 400 g tins tomato purée2 cm piece of ginger, peeled and grated6 garlic cloves, crushed4 red chillies, choppedsalt and pepper15 ml (1 tbsp) sugar15 ml (1 tbsp) white wine vinegar60 g (4 tbsp) butter, cubed

Method

1. Place the tripe in a deep pot filled with enough cold water to cover it and boil for 2 hours.
2. In a blender, combine all the other ingredients except butter, and process into a fine, smooth mixture.
3. Drain the tripe and return it to the pot. Add the yoghurt mixture and bring to a boil. Lower the heat and simmer for 15 minutes or until the sauce has thickened. Add butter, stir through and season to taste.
4. Serve with steamed bread.

Credit: eatout.co.za

Picture: Jane Malebe ( Jane’s Kitchen)

BEST EVER

250g stork to bake
125 ml corn flour
125 ml icing sugar
2 and half cups flour
1tsp essence of your choice
Piping bag 
Ne nozzle

Cream butter be icing sugar lube creamy bese ufaka I essence mix wel, then sift flour and corn flour put in the butter mixture bese uhlanganisa kahle and bake for 15 minutes or until golden brown kuv180:degrees.

Credit: Slungile Maka Bhoyo Mbatha

SPINACH, CHICKEN,BAKED BEANS SALAD

Spinach rice
Spinach
Red pepper
Mixed herbs 
Crushed garlic
Rama original

Method
Cook your rice thee nomarl way and than in a srpetate pan, put in rama original, garlic and mixed herbs and add spinach cook for 5minutes then mix with ur prepared rice

Chicken recipe
Prego steer sauce
Peri peri steers sauce
Barbaque with garlic spice
Steak and chops
Oil
Zeal

Method 
Make a paste of all these ingredients and then brush your meat and let it rest for an hour and grill it for 45 minutes on high heat

Baked beans salad
Baked beans tin
Cucumber
Robot peppers
Viniger
Mayonnaise

Method
Dice all your veggies into small dices and mix together with baked beans, put in tsp of viniger and faka efrijini for 30 minutes ukhiphe ufake I mayonnaise voila.

Credit:lungile Maka Bhoyo Mbatha