Crreamed_samp
I slow cooked soaked samp til well done,added a cup milk to soften it,add margarine,
then in a cup I mixed cremora,
cream of chicken soup,
mild nd spicy rajah,
with a bit of milk le aromat.
garnished wth herbs nd red pepper

spinach_I fried garlic nd onion n margarine, mix milk with a spoon of flour,add to thm to make white sauce,add uo morogo then season.

wil b done in less thn 4mins.

Credit: Bontle’s Exotic Cuisines

Ingredients:
Olive oil
2 tablespoons Rajah Curry Powder
3 tablespoons paprika
500g beef stew pieces
2 tablespoons exotic braai spice
1 onion (diced)
250ml water
2 beef Stock Cube
3 tablespoons of tomato paste
3 tablespoons tomato sauce

METHOD:
In a pot, heat oil and fry the chopped onion until browned
Add the Curry Powder, paprika and braai spice.
Fry for about 2 minutes
Add the meat and tomato sauce to the same pot and fry until well browned
Add water and a beef Stock Cube
Stir well and allow to simmer for 45 minutes or until the meat is tender.

Add tomato paste to the pot and allow it to simmer for 5 minutes, or until the Stew has thickened.

Enjoy

Credit: Cooking with Metjie

Ingredients:

2 cups of pasta
2 tablespoons olive oil
1 cup of Chicken Breast cut into small pieces
1 teaspoon ground black pepper
2 tablespoons of unsalted butter
1 cup sliced mushrooms
1 small onion, diced
3 tbsp flour
1 and half cup of milk
1 tsp dry parsley

Method:

In a large pot of salted boiling water, cook pasta according to package directions . Drain water, and return to pot.
In a pan over medium heat, heat oil. Season chicken with salt and pepper. cook chicken until golden transfer to a plate and let it rest.
Melt butter and cook mushrooms until golden then add onions and cook for 5 minutes.
Add flour and stir until incorporated. Add milk and season with salt,dry parsley and pepper. Bring to a boil, then reduce heat and simmer, 5 minutes.
Fold cooked pasta into sauce with chicken . If sauce is too thick add more milk.Serve warm.Enjoy!

Credit: Cooking with Metjie

Ingredients:
175ml cocoa powder
175ml plain yogurt
3 cups of self raising flour
1 tablespoon of vanilla essence
1 1/2 cups of white sugar
6 eggs
375g margarine /butter
360g caramel treat
250ml whipping cream
49g peppermint crisp chocolate

Method:
-Preheat oven to 180 ° Celsius
Crease 8inch round baking tin and put it aside
-Beat Margarine,vanilla and sugar together until fluffy.
-Add the eggs and sift in the flour and cocoa powder.
-Finally add yoghurt and stir until combined

Divide the cake batter evenly between the prepared tins and bake for 45 minutes or until the cakes are golden.
Remove from oven and allow to cool a little in the tin.

Whip the cream until it starts to thicken,Spread with caramel and the whipped cream on top of the caramel layer and sprinkle with peppermint mint chocolate.

Refrigerate for 1 hour to set and serve..

Credit: Cooking with Metjie

INGREDIENTS:
250g double cream yoghurt
2 x 250g Plain Cream Cheese
3 eggs
125ml castor sugar
5ml vanilla essence
Fresh strawberry for topping
20ml cornflour
Granadilla pulp
75g melted butter
200g tennis biscuits finely crushed

METHOD:
Crust:
Preheat oven 240 degrees Celsius.
Mix the biscuits crumbs and butter together and lightly press into the pan.

Filling:
Break cream cheese into smaller pieces using a fork. Add yoghurt and eggs and beat well until smooth. Add castor sugar,vanilla essence.Sift in cornflour while beating. Spoon mixture onto biscuit crust.Bake for 10 minutes and then lower heat to 110°C and bake for further 30 minutes. Switch off oven and leave to cool in oven.
Spread the top with granadilla pulp and top it with strawberries and dust with icing sugar.Refrigerate and Enjoy.

Credit: Cooking with Metjie

Ingredients:
3 cups of Spinach,washed
125ml cream
1/2 a cup of fried chicken lives
1/2 onion
50ml butter
Half teaspoon of turmeric powder
Shredded feta
1 cup mushrooms, sliced
5 ml Salt
5ml ground black pepper
5ml nutmeg
3 tablespoons of grated mozzarella cheese

Method:
Heat butter in a saucepan, stir in onion and mushrooms
Add turmeric powder and spinach and cook until soft.
Add nutmeg,salt and pepper.
Add cooked chicken livers ,cream ,mozarella and shredded feta stir to combine and heat through for 5 minutes.Enjoy.

Credit: Cooking With Metjie

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