Ingredients 2 cups of all purpose flour 1/2 cup of brown sugar 1 tablespoon of baking powder 2 large eggs 1 & 1/4 cups of full cream milk 1/4 cup of unsalted butter melted 1 cup of berries of ur choice honey or icing sugar for toppings
Method sift ur dry ingredients in a large bowl add ur dry ingredients add eggs milk and butter and mix until combined and smooth gently fold in berries pour batter into ur greased baking pan bake for 15-18 minutes allow to cool and drizzle honey and icing sugar on top and serve .
Peanut butter spinach and black pepper sauce, Spinach recipe, Onion, tomato, and potatoes, chicken stock boil till soft add 1tbsp peanut butter bit olive oil and pepper.
BBQ sauce:Tomato sauce + brown sugar+ Worcester sauce + vineger + bbd spice or chicken spice+ paprika…heat in a pot slowly then cost your chicken Apricot glaze: Apricot jam + lemon juice + Worcester sauce+ vinegar..put into a pan and heat and slowly stir until thick then brush on your chicken. Chakalaka soup + mayonnaise. Lemon and herbs sauce: lemon juice+ mixed herbs…salt and white pepper coat your chicken.
METHOD Steam the veggies until they’re tender but still crispy inside. Remove from the steamer and layer them on a baking dish.
CHEESE SAUCE. 3 tablespoons butter 2 tablespoons flour 1 1/2 2cups milk Salt and white pepper Pinch of nutmeg 1 cup grated cheddar cheese 1 tablespoon fresh rosemary
METHOD In a sauce pan heat 3 tablespoons of butter until it’s completely melted. Add 2 tablespoons of cake flour, and whisk. Add in milk, and continue whisking until the sauce is thickened and smooth. Season with salt and white pepper according to taste. Add a pinch of nutmeg and grated cheddar cheese. Continue whisking until the sauce is well combined. Pour the sauce over the steamed veggies and sprinkle some grated cheese on top. Add some rosemary on top before baking in the oven at 180 degrees until the cheese is melted and a bit browned on top. Remove from the oven and serve warm.
Chicken Breasts seasoned with salt and pepper Fry them in olive oil and set aside Sauté ginger and garlic Add fresh cream and lemon juice Simmer for 5 minutes on low heat, add the chicken and switch off the stove Add coriander before serving.
1 egg 1 cup of sugar 1 cup of cake flour 1/2 tsp baking powder 1 tsp baking soda 1 tablespoon of apricot jam 1 tablespoon of Vinegar 1 cup of milk 2 tablespoons of butter
For sauce –
1 cup of milk 3 tablespoons of sugar 2- 3 tablespoons of butter 1 tablespoon of vanilla essence
Method
In a bowl whisk your egg , sugar, butter and jam for about 2 minutes , now add the vinegar , milk and whisk for a minute till well combined .
Sift the dry ingredients into bowl and mix till all ingredients are combined .
Pour in a greased tin or glassproof baking dish , bake for half an hour at 180 deg or when inserting skewer it comes out clean , also the cake will be a brown colour .
While the cake is baking put all your sauce ingredients in a small saucepan and bring to the simmer and stir till hot – keep warm one side .
When your cake is done take out of oven and immediately pour over all the sauce – it will bubble and that’s what you want – it will be a bit wet and that’s how a malva pudding should be – a Pudding – not a dry cake .