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
INGREDIENTS
1½ cups warm water
1 tablespoon yeast (I used rapid yeast)
2 tablespoons sugar
2 tablespoons butter, softened
1 teaspoon salt
4 cups all-purpose flour,
more or less as needed (I used 3-3/4)3 tablespoons melted buttersea salt flakes, for sprinkling on top
INSTRUCTIONS
Using your mixer bowl, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy (if your bowl is chilled or your room is cool this could take longer)Add butter, salt & 3 cups of the flour, and mix until combined.Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch (do not add too much flour!)Let the mixer knead 3-5 minutes, until smooth.Cover with plastic, place in a warm spot and let rise 20 minutes.Preheat oven to 400 degrees & spray a 9 x 13 casserole dish with cooking sprayPunch down the dough & divide into 20 equal sized piecesRoll each piece into a ball and space evenly in the prepared panBrush with melted butter, sprinkle with sea salt, and let rise for an additional 15-20 minutes Bake 13-15 minutes, or until golden brown ( you can turn on the broiler for about 1-2 minutes at the end to get a more golden top)Remove and brush with butterLet cool slightly before serving.
Source:
Kleinworth & Co.
10 cups cake flour
6 eggs
2 Tblspns vanilla essence
5 Tblspns baking powder
1 cup sugar
2 cups milk
2x 500g rama
Oven temperature 180° bake until golden brown
*in a bowl mix flour, Rama and baking powder
*in another bowl beat eggs, milk, sugar and vanilla essence
*pour the mixture into the dry ingredients
*mix until u have a firm dough or until the dough doesn’t stick to your hands
* I used a cookie cutter to cut them out
Source: Candy
1.In a bowl put 2 1/2 cups of flour, add salt and sugar.
2.Add 1 cup of warm water
3.Mix the flour and water to form a thick paste.
4.Add more flour to make it more thick but not too hard. (I love kneading my dough on a flat space until I have attained the right elasticity)
5. Apply the 2 tbsp oil to the dough once you have attained the right extensibility and elasticity.
6.Cover the dough for 30 minutes. This makes the chapati dough to rest and spreading it becomes very easy.
7.Once the 30 minutes are over, roll your chapati dough into small ball according to the number of chapati you want to make.
8.Spread each chapati dough ball with a wooden rolling pin into circular flat bread adding flour where necessary so as to avoid the bread from sticking to the surface.
9. Heat oil in a pan and fry each chapati until they are over.
Kienyeji chicken- It’s the simplest. Boil chicken for about 45 minutes, then add onions and tomatoes, cook till soft the add hoho and dhania.
Source: F Murithi
Ingredients
4cups flour
6eggs
4tsp baking powder
4tbs sugar
Pinch of salt
Warm water
Grated Carrots
Chopped parsley….. Put in the oven
Source: cookingideas
