10Cups of flour.
1teaspoon of salt.
4spoons of oil
5teaspoons of sugar
3 or less cups of warm water ( or water to make kneedable dough)
1 packet of yeast
Mix the dry ingredients together add warm water and oil. Kneed and let the dough rise. Roll out your dough and cut with a big cookie cutter for a neater presentation. Let it rise for the second time. Fry until golden.
Credit: Ntombi YourHigness Nyembe
Potatoe Salad
Boiled potatoes cut into cubes-nyana
With crispy ham
Diced red pepper
Boiled eggs
Aromat
And dressed with 1000 island n mayonnaise
Creamy veggies
Steam veggies,cool them
Heat margarine add 1 tbs flour n stir
Add milk & stir in grated cheese,sprinkle dash of white pepper
Mutton curry
Boil mutton pieces until tender
Fry onion garlic n ginger
Add biryani mix powder,all in one curry mix,paprika
Add mutton pieces n salt let it cook
Add tomato paste and curry leaves simmer on low heat!
Credit: Ntombi YourHigness Nyembe
FOR JELLY
Make the jellies according to instructions..cool and half fill glasses and put glasses into muffin trays sliding and refrigerate till jelly sets
FOR CUSTARD
boil milk.
Mix 3 tablespoon custard powder and milk (make a paste like) and sugar according to ur taste and stir
Add this mixture into boiling milk and lower the heat and stir quick to avoid lumps
Add drop of Vannila essence for flavour and cook for further 5-8 mins on low heat….remove from stove let it cool completely
FOR BLUEBERRY SAUSE
Combine the blueberries, water, sugar, lemon juice and water in a small-sized saucepan over medium-high heat. Bring to a boil; lower heat and gently simmer.
2. Combine the cornstarch with the extra water until dissolved and stir it into the blueberries. Continue to simmer while stirring occasionally, until the sauce begins to thicken
COOL IT AND DO LIKE I DID
Credit: Ntombi YourHigness Nyembe
U will need:
2 packets Strawberry Jellies
1kg Strawberry plain Yoghut
250ml fresh cream
1 envelope gelatine
1 tspn strawberry essence
2 Tbsns sugar
fresh strawberries for garnish
How to make it:
In a small pot, pour 250mls fresh cream and heat it (do not boil) add 1 envelope gelatin and sugar let it dissolve,remove from stove add strawberry essence let it stand for 30mins or cool it
In a bowl empty Yorgut container,mix in Fresh cream mixture and half fill glasses and put them in the fridge (tilted) let it stand until it sets ( it takes about 4 hours)
#NB : LIVE SOME YORGHUT MIXTURE AND SET ASIDE,DO NOT USE ALL
In the meantime make jellies according box instructions
Once yorghut mixture has set completely,pour jelly(and dont use all the jelly mixture) tilt glasses again till jelly sets
Put the left over jelly in the fridge to set
Once everything is set
Crush the left over jelly with a fork and mix with left over yorghut,fill your glasses and garnish with fresh cream (optional) & fresh strawberries
Serve!
Credit: Ntombi YourHigness Nyembe
For chicken what what
Heat oil in a pot over medium heat. When the oil is hot, throw in onions & fry till soft,add the gizzards and chicken neck chicken hearts…Stir frequently until they are fully browned, or about 10 minutes.
Add about 1 1/2 cups of water to the pot,little salt and 1 chicken stock cube… and bring to boil.
Add 1 bay leaf, blackpepper, thyme, garlic &mild spicy curry powder, and then reduce the heat so that the stock gently simmer. Partially cover the pot….
Cook the chicken neck, gizzards and hearts for about one hour until water evaporates!
Salsa
Chop onion,tomatoes,cucumber all into cubes….add little aromat and drizzle Italian salad dressing…chill or serve immediately
Pap
Cooked the normal way
Credit: Ntombi YourHigness Nyembe
In a enamel bowl mix:
6cups flour
6 tspns Bicarbonate of Soda
1 cup brown sugar
1 cup grated carrots
500g Soft Margarine (it must be soft)
Then in a seperate bowl beat:
6 eggs
1 bottle Fruit Mince
1 tspn vanilla essence
Then pour into the dry ingredients….mix well and put that enamel dish/bowl into a pot with boiling water…and close pot…steam for 3 hours!
#NB make sure theres enough water in your pot so you wont play the vula vala game😂
#No water
#No milk
The recipe is as it is!
Serve with tea or ultramel.
Credit: Ntombi YourHigness Nyembe
500g rama
7 cups of flour
2 teaspoons of baking powder
1 1/2 cups of sugar
8 spoons of cooking oil
Vanilla essence
2 eggs.
Credit: Nonkululeko Lobelihle Mkhonza
4 eggs
1 1\2 cup sugar
(5ml) 1tsp vanilla essence
250ml(cup) milk
75g margarine
500ml flour
5 ml(2 tsp) baking powder
1/4tsp salt
Beat eggs for 4 minutes until it’s foamy like, add sugar beat for 4-5 minutes, fast mode when using a mixer, decrease the speed on the mixer and add vanilla essence. On the side warm the milk and melt margarine with the milk. (do not boil) shift flour, baking powder and salt and add to your egg mixture bit by bit and end with your milk. You can mix with mixer put it on a slow mode do not over mix. All the best.
Credit: Norma Mthimkhulu
12 scones
4 cups of flour
3 teaspoons of baking powder
1 cup of castor sugar
250g of salted butter
2 cups of nkomazi
4 eggs 2 drops of lemon essence
METHOD:
Preheat your oven on 200 degrees
Mix your dry ingredients alone, and so are your liquid ingredients. Once done, mix all your ingredients together but please, don’t over mix. Reduce your heat to 160 degrees once you put your scones in. Bake for 15 to 20 minutes.
Credit: Yollar Ndzube-Valentino
Muboora (pumpkin leaves) has got to be my all time favourite leafy green vegetable. I love love love it! I enjoy this version with tomatoes and onions as well as the dovi version (when it’s in peanut butter sauce), and in fresh cream or white sauce, totally delish! It’s however important to give muboora a thorough wash before cooking it as it usually has quite a bit of mud/ soil on it’s leaves. Eating it after it wasn’t washed properly will probably make you despise it! So again I emphasize, give it a real good wash.
Quick Instructions
Credit: ZimboKitchen
Picture: Nkgono Matjukutja