Ingredients:

• Orange juice- 70 gm
• Vegetable oil- 40 gm
• Salt- ¼ table-spoon
• Plain flour or Cake flour- 55 gm
• Zest from 2 oranges
• Egg yolks-4 + whole egg-1 (60 gm each)
• Egg white- 150 gm
• Cream of tartar- ¼ tsp
• Sugar- 60 gm

Method:

First of all Preheat the oven to 160 deg C with a tray of boiling water on the most bottom rack.

Line baking sheet at the bottom of an ungreased 7 inch square pan.

Whisk egg yolks,and vegetable oil until frothy and add orange juice, mix well.

Sift in flour, salt and orange zest, mix well set aside.

Using an electric mixer, whisk egg white, cream of tartar until foamy.

Gradually add castor sugar till peak form (not stiff).

Mix ⅓ of meringue with yolk batter with a rubber spatula.

Then pour in remaining meringue. Fold gently to mix well.

Pour batter into pan and tap pan lightly to remove air bubbles.

Steam bake for 40 minutes at 160°C and bake for another 20 minutes at lower temperature 140°C.

Remove cake immediately after baked and invert cake on wire rack to cool.

Credit: khoobsuratworld

Marinade: Tomato sauce, BBQ Sauce, Worcestershire sauce, brown sugar, chicken spice, paprika, ginger, garlic, salt and pepper, cumin seeds and coriander seeds. Fry the cumin and coriander seeds to release the aroma. Keep aside, mixed everything together and marinade the wings overnight

Put the wings in the oven and cook for 45 to and hour

Chick pea salad- Drain the water from the chick pea, dry them with the cloth. Chop red onion, red pepper, celery, feta cheese and add salt, black pepper, olive oil and lemon juice.

Credit: Portia’s Catering

The ones that we usually throw away because we think they are no longer usable
The smaller you grate your pieces,
the quicker the melting time.
Grate an existing bar of commercial soap into smaller pieces,
melt it, and then remold it.
Melt your pieces in water in the top pot of a double boiler or in a microwave.
Stir your soap as it melts
Pour into moulds and refrigerate

U can add coconut oil just for control nje

Credit: Zanele ka Mvelase’s Kitchen

Ingredients
6 Cups of Cake flour
1 Cup Icing sugar
500G Butter

Method
Mix all ingredients, roll out the dough and cut into desired shape. Place in a greased pan and bake until golden brown.

Credit: Zanele Ka Mvelase’s Kitchen

Chicken marinade …
1 tspn basalmic vinegar
1 tsp lemon juice
1 tblspn portuguese spice
1 tsp olive oil
1/2 cup sweet chilli and lemon and herb sauce
1tsp paprika

Mix all the ingredients and marinate chicken then grill

Credit: Zanele Ka Mvalese’s Kitchen

Ingredients:
3 Tbs oil
1 sliced onion
1kg stewing beef
1 clove garlic
4 peeled and diced tomatoes
Potatoes and carrots (optional)
½ tsp mixed dry herbs
1 packet knorr hearty beef soup, dissolved in 2 cups water
Salt and pepper to taste

FOR THE DUMPLINGS:
4 cups cake flour
1pkt instant yeast
Finely chopped spinach
1tbsp sugar
1 tbsp salt
50g margarine
Salt to taste
Water

METHOD:

1. Heat oil to sauté onion.. Garlic and meat until both have browned.
2. Add tomatoes, paprika and mixed herbs. Cook for 5 minutes.
3. Add soup and check the seasoning. Bring mixture to the boil and allow to simmer for 1 hour or until meat is tender.
4. FOR THE DUMPLINGS: Mix all the dry ingredients (flour, sugar, salt, yeast) together.Rub in margarine, spinach then water
   [Your dough shouldn’t be stiff or watery] Put aside the dough to rise
5. Divide into 8-10 dumplings and drop them into the stew 30 minutes before the end of your cooking time. Cover the pot until fluffy and cooked.

Credit: Zanele Ka Mvelase’s Kitchen

Creamy Samp Ingredients:
4cups Samp,soak in hot water
4Tblspn Ellis Brown
1pck Mushroom Soup
2Tblspn butter
Aromat
Parsley finely chopped

Method:
Wash ur samp & soak in hot water for an hour/overnight
drain & cook till tender then add aromat
lower ur heat and add ur Ellis brown , parsley then soup powder & finally your butter (stirring occasionally).

Credit: Zanele Ka Mvelase’s kitchen