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Recipes

 

Pumpkin Soup

Ingredients
Roughly chop up
Half pumpkin (save some seeds)
1 onion
1 carrot
1 sweet potato
½ green pepper
Handful Celery and parsley
2 cloves garlic

Method
Braise all your veg in
2 tablespoons butter
1 tsp brown sugar
1 tsp cinnamon
1 tsp bbq or cajun chicken spice
Dash of nutmeg
Braise until all the veg is golden brown and caramelized.
Close the lid and turn down heat allowing the veg to sweat for 1 minute.
Top with boiling water and simmer until all veg is soft.
Once soft liquidize until smooth.
Return to the pot and add either a ¼ fresh cream, ¼ dessert cream or ¼ ideal milk.
Stir until it boils.
Serve by Garnishing with freshly toasted pumpkin seeds and a sprinkle of fresh coriander.

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Seafood Breyani 


Ingredients
10 crayfish tails
15 prawns (shell on, head off)
Half kg kinglip or any firm fish
Rinse and drain all seafood in the fridge overnight (in a colander) to ensure all seafood has been thawed and no excess water
Marinade your seafood in
4 heaped tsp garlic (freshly always best)
1 heaped teaspoon crushed chillies
2 tsp jeera
2 tsp koljana
3 tsp tandoori spice
2 tablespoons seafood masala
1 tsp tumeric
The juice of a half lemon
1 cup yoghurt
Half cup freshly chopped parsley
Salt to taste

Method
Marinade your seafood in all the above ingredients and refrigerate for at least an hour.
Braise 2 finely chopped onions and 15 curry leaves in 4 tablespoons butter or ghee
Once golden
Add your marinated seafood
Add 1 tin tomato puree
Add 2 grated tomatoes
Add 2 tubs fresh cream
and cook for 15 minutes on medium heat
After a 15 minutes
Prep 4 cups rice (4 cups rice, cooked with 8 cups water and 4 level tsp salt. Bring to boil and drain)
Layer half your rice in a oven safe pot or a big black oven tray
add your seafood with your sauce over half the rice, leaving some curry behind.
Add the rest of rice add and top with some fried onions.
Pour over the remaining seafood and sauce over your rice and Garnish with fresh chopped danya.
Cover with double foil and steam in the oven on 180degrees for 35min
**Note you can steam your rice for a half hour on a low heat on the stove but seafood usually draws water, to ensure your breyani is not soggy its best steamed in the oven.
After your rice is steamed. Fluff up your top rice with a fork.
Enjoy with some dhay, paaper or any of your favourite side dishes.

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French toast Crossaints 

Ingredients
8 croissants sliced in half
In a deep glass bowl whisk together the following
4 eggs
Quarter cup milk
2 tablespoons sugar
Less than a quarter tsp fine cinnamon

Method
Melt some butter in a pan until it sizzles
Turn off the heat
Dip your Croissants in your egg mixture
Place your Croissants in your pan top side first
Turn on your heat to low
Once it’s golden, turn over and fry the bottom side.
Drain on paper towels and Sprinkle some brown sugar and cinnamon while it’s warm
*add more butter before frying a new batch
*serve with sliced or fried banana
*serve with Berries or Toasted almonds
*serve with a dash of honey or golden syrup.

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Nutella Eclairs

Ingredients
125g soft butter
5 eggs
1cup boiling water
1cup flour
Preheat the oven to 200 degrees

Method
In a heavy based pot on a low heat, bring your soft butter and boiling water to a slow boil.
Add in your flour and stir until a smooth, soft ball of dough is formed.
Remove the dough from the pot and transfer to a glass bowl.
Allow to cool for 5 minutes.
With an electric whisk, add your eggs one at a time, whisking after each addition.
Transfer your eclair dough to a piping bag and pipe your eclair rounds on a baking tray, lined with baking paper. (I use a Macaron mat)
Bake on 200 degrees for 15 minutes, then reduce the heat to 180degrees and bake for a further 20 minutes.
After 20 minutes, turn the oven off but leave the door open and allow the eclairs to cool for at least a half hour.
Once cooled, fill with Nutella and fresh cream.
Best served with ice cream.

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Mince Pilau 

Ingredients
1 kg mince
2 heaped tsp ginger and garlic
1 level tsp crushed chillies
2 tsp jeera
2 tsp bariship
1 tsp koljana
1 tsp tandoori spice
1 tsp tumeric
1 tsp salt
1 cup yoghurt

Method
Marinade your mince in all the above ingredients and refrigerate for an hour.
Braise 1 sliced onion in butter
Once golden add
Add Marinated mince
Add 1 sachet tomato paste
Add 2-3 grated tomatoes
Half cup water
Summer on a medium to low heat for a half hour
After a half hour
In a separate pot, prep 2 cups parboiled rice (2 cups rice, cooked with 4 cups water and 2 level tsp salt. Bring to boil and drain)
Layer your rice in a oven safe pot or a big black oven tray, add your mince over and repeat the layers.
Garnish with fresh chopped danya.
Add one cup of boiling water and cover with foil and steam in the oven on 180degrees for 40 min **Note you can steam your rice for a half hour on a low heat on the stove but the recipe requested was the simplified oven steamed recipe
After your rice is steamed. Fluff up your top rice with a fork. ***as a variation or to make your dish go further add 3 potatoes (cut up in small cubes) 1 cup of Peas or boiled eggs.
Enjoy with some dhay, paaper or any of your favourite side dishes

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Corned Beef 

For the juiciest most, moist, flavourful #CornedBeef add 1 carrot and 1 potato along with your peppercorns, bayleaf and all spice.

Top up your pot with cold water and boil on a medium to low heat for 3 – 3½ hours , topping up water as needed.

Once halfway, it should start to float to the top when you adding water then you know you cooking it to perfection 

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Chicken Tortilla Daisies 

Ingredients
1 tablespoon butter
1 small onion (chopped)
Quarter green pepper (cubed)
2 chicken fillets (finely diced)
1 garlic clove (grated)
1 tsp cajun spice
Quarter cup lemon and herb sauce
2 heaped tablespoons mayo
24 Mini Tortillas or Mini Rotis
1 cup grated cheese
1 tub sour cream
Fresh spring onion for garnish


Method
Braise your chopped onion, green pepper, garlic, chicken and cajun spice until its slightly golden.
(it’s a easy peasy recipe, so no need to braise your onions first.. add everything in)
Once golden add your sauce and mayo, mix until well combined and slightly heated.
Place your mini tortilla or roti in a muffin tray, making a daisy shape.
Add your chicken filling, top with grated cheese and bake on 180 degrees for 15 minutes, just until the cheese melts and the tips of the tortilla is slightly brown.
Serve hot or cold with a dollop of sour cream and Garnish with spring onion.

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Waffles 

Ingredients
3 eggs
1 ½ tbsp sugar
6 tbsp melted butter
1 cup milk
1 ½ self raising flour
Pinch of salt

Method
Whisk together the 3 eggs, sugar, milk and butter then sift in all dry ingredients.
Mix until smooth and lump free.
Spray your waffle maker with Spray and Cook and pour in your batter-you can add some Sprinkles at this stage too.
Once done, serve with ice cream, your favourite #Sprinkles or anything you feel like

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Creamed Spinach Pasta

Ingredients
Spinach
Baby button mushrooms
1 Onion
1 clove garlic grated
1 tsp heaped cajun spice
1 tsp garlic and herb
Dash of nutmeg
Salt and pepper to taste
1 litre milk
1 pkt white onion soup


Method
Braise onion till golden brown.
Add baby button mushrooms and spinach.
Add clove garlic
Add cajun spice, dash of nutmeg, herb spice, salt and pepper.
Add half the milk.
Mix soup and flour in the rest of the cold milk, add to sauce and continue stirring till sauce thickens and boils.
Serve on your favourite cooked pasta.
**** Variations
Add pieces of cubed chicken fillet
This dish can be enjoyed on its own or as a compliment to steak.
Add your cooked macaroni in your sauce, transfer to a pyrex, sprinkle some cheese and bake till cheese melts.
****note if you add your pasta in your sauce, it absorbs and your pasta will be dry… If you serve your sauce on your pasta, your pasta is creamier

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Butter Chicken

Ingredients
1kg chicken fillets
3 tablespoons butter
1 onion sliced
½ red pepper
5 curry leaves
2 tsp garlic and ginger
2 tsp jeera
2 tsp koljana
2 tsp tandoori spice
1 tsp borrie
½ tsp crushed chillies
½ cup yoghurt
2 grated tomato
1 sachet tomato paste
1 fresh cream
Salt to taste

Method
Marinade your chicken with the garlic and ginger and all the spices for at least an hour.
Braise your onion, red pepper and curry leaves until the onions are golden brown.
Add your marinated chicken, tomato, tomato paste and cream.
Cook on a medium heat for 20 minutes and garnish with fresh danya and chillies.

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Crispy Air-fried Winglets

Ingredients
12 wings, rinsed, trimmed and cut at the joint.
Marinade the winglets with
1 heaped tablespoon garlic and ginger
½ tsp crushed chillies
1level tsp honey
½ cup sweet chilli sauce
Just less than a ¼ cup soya sauce


Method
Mix together and refrigerate for at least an hour or overnight.
Line the air-fryer basket with double layered foil and add your wings in the center.
Air-fry for 12-15 minutes, add a sprinkle of sesame seeds and enjoy hot…
**it can be grilled in the oven too

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Caramel and Cream Éclair Puffs

Ingredients
60g soft butter
2 eggs
½ cup boiling water
½ heaped cup flour
Preheat the oven to 200 degrees

Method
In a heavy based pot on a low heat, bring your soft butter and boiling water to a slow boil.
Add in your flour and stir until a smooth, soft ball of dough is formed.
Remove the dough from the pot and transfer to a glass bowl, spreading it out across the bowl, allowing it to cool for 5 minutes.
With an electric whisk, add your eggs one at a time, whisking after each addition.
After adding your second egg, it should look like a semi thick paste.
Transfer your eclair dough to a piping bag and pipe your eclair rounds on a baking tray, lined with baking paper. (I use a Macaron mat)
Pipe 12 equal golf ball sized rounds, leaving equal space around each round.
Bake on 200 degrees, on the lower rack for 15 minutes, then reduce the heat to 180degrees and bake for a further 15-20 minutes, until your eclair is golden brown.
Once golden, turn the oven off but leave the door open and allow the eclairs to cool for at least a half hour.
Once cooled, fill with caramel, fresh cream, top with melted chocolate and grate some milky bar.

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Easy Peasy Raisin Loaf 

Wet Ingredients
1 egg
1 cup water
1 cup milk
Pinch yellow food colouring
Dry Ingredients
500g self raising flour
1 cup sugar
1tsp salt
2 tsp baking powder
1tsp whole aniseed
250 g raisins & some boiling water

Method
Soak raisins in some boiling water until it swells. Once swollen drain excess water.
Once drained toss raisins in your dry ingredients and mix with a spoon (this coats the raisins and ensures that the raisins don’t sink to the bottom)
Whisk all the wet ingredients and add to the dry ingredients, mixing with a spoon.
Transfer to 2 greased loaf pans (greased with butter and sprinkled with some flour) and bake on 180 degrees for 45 minutes or until a skewer comes out clean.
Once removed from oven brush with either some sugar water or some Apricot Jam.

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Crayfish Chaat

Ingredients
15-20 crayfish tails
3 tablespoons butter
1 onion sliced
½ red pepper
10 curry leaves
2 heaped tsp garlic
2 tsp jeera
2 tsp koljana
2 tsp tandoori spice
2 tsp seafood masala
1 tsp borrie
½ tsp crushed chillies
½ cup yoghurt
1 tin tomato puree
1 fresh cream
Salt to taste

Method
Marinade your crayfish with the garlic, spices and yoghurt and refrigerate for at least an hour.
Braise your onion, red pepper and curry leaves until the onions are golden brown.
Add your marinaded crayfish, tomato puree and cream.
Cook on a medium heat for 15 minutes and garnish with fresh danya and chillies.

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Prawn Chaat Pasta 

Ingredients
3 Tablespoons Butter
1 chopped red onion
Half cubed red pepper
3 grated garlic cloves
1 red chilli
1 tin chopped tomatoes
(with garlic)
3 tablespoons sugar
1 heaped teaspoon paprika
1 heaped teaspoon jeera
1 heaped teaspoon koljana
Salt to taste
400g prawns (shelled and deveined)
1 cup fresh cream500g cooked pasta of your choice

Method
Boil you pasta in salt water with a dash of olive oil
Once soft, drain and allow to cool
In thick based pot or frying pan
Braise your onion, garlic, red pepper and chilli in your butter.
Add your spices, sugar, tomatoes and fresh cream.
Cook on a medium heat for 7 minutes until sauce has thickened.
Add in your thawed prawn meat and cool for 5 minutes.
Toss in your pasta just before serving and Sprinkle on some chopped danya and parmesan.

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Tandoori Boti Chicken

Ingredients
2kg chicken fillets
2 cups double cream yoghurt
2 tablespoons oil or ghee
Juice of 1 fresh lemon
2 heaped tsp ginger and garlic
2 grated garlic cloves
2 level tablespoons tandoori spice
1 level tablespoon kasmiri chilli powder or smoked paprika
2 tablespoons jeera
2 tablespoons koljana
Rinse, cut in cubes and drain chicken of excess water.
Marinade chicken with all the above ingredients and refrigerate overnight.

Method
Preheat oven to 200 degrees
Pull chicken through a skewer stick, packing them very closely together.
Line a big black oven tray with foil and insert a oven safe metal grill rack.
Place marinade chicken on the rack leaving the excess marinade in your bowl.
Set the marinade aside to use later.
Bake on 180degrees for 20 minutes, then baste both sides with the remaining marinade and turn on the grill and heat to 220 degrees.
Grill for for 10-15 minutes until the chicken has slightly charred.
Serve with raita, Naan or any of your favourite sides

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Naan 

Ingredients
2 cups self raising flour
1 and a half cups double cream plain yoghurt

Method
Mix well and knead to form a soft dough. If dough is too sticky, add more flour. Cover with cling and allow dough to rest for 15 minutes (Do not Refrigerate)
Take a medium ball size dough and roll it out on lightly floured surface.
Grease spray a pan and fry both sides (Do not add butter or oil)
Brush your naan with melted garlic butter. *For the Garlic Butter
Melt together 100g of butter with 3 heaped teaspoons crushed or freshly finely garlic and a some roughly chopped fresh danya.
***roll out thicker for a pizza base
***roll out thinner for a wrap

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Easy Peasy Bread 

Ingredients
1 egg
½ cup sugar
1 cup milk
1 cup water
500g packet self-raising flour
1 level teaspoon salt
2 teaspoons baking powder

Method
Whisk together the eggs, sugar, milk and water.
Add the self-raising flour, salt and baking powder.
Mix together with a spoon until all ingredients are well combined, smooth and lump free.
Transfer to 2 greased loaf pans (greased with butter and sprinkled with some flour) or 3 foil mini loaf containers.
Bake on 180 degrees for 40-45 minutes or until a skewer comes out clean.
Once removed, brush with some melted butter.


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Ring Donuts 

Ingredients
Wet ingredients
1 egg
 2 tablespoons soft butter
1 tablespoon vanilla essence
 1 teaspoon vinegar
 1 cup milk
Dry ingredients
 2 cups cake flour
 3 tablespoons sugar
2 tsp baking powder
 Pinch of salt

Method
In a large bowl, whisk together all your wet ingredients until well combined.
Add your sifted dry ingredients and mix until a soft dough is formed.
If dough is too stick add more flour
Knead for 5 minutes, roll out and cut into donut shapes.
Deep fry in medium to hot oil, turning regularly so you have the same even colour on both sides.
Drain on a paper towel.
Dip in sugar syrup and or Sprinkle with a mixture of cinnamon and sugar.


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Mince Lasange

Ingredients
*for the mince*
2 tablespoons butter
1 onion (sliced)
1 tablespoon garlic and ginger
Half green or red peper cubed
1 punnet mushrooms (sliced)
1 grated carrot
500g lean beef mince
1 tsp black pepper
1 tsp Chicken spice
1 tsp tandoori spice
3 tablespoons mrs balls chutney
1 sachet tomato paste
2 big tomatoes (grated)
1 cup water
Salt to taste

Method
Braise your onion in the butter until its golden brown.
Add your green or red pepper, carrot and mushrooms and braise until dry.
Add in your mince, spices, chutney, tomato, tomato paste and 1 cup water.
Cover and cook on a medium heat for 15 minutes, until the sauce has slightly thickened.


Ingredients
*for the white sauce*
2 tablespoons butter
3 tablespoons cornflour
1 litre milk
Quarter cup cold water (from fridge)
Salt and pepper to taste


Method
On a stove top over a medium to low heat, melt your butter, add your milk and bring to a slow boil.
(you can heat your milk in the microwave to speed up the process too)
In a cup mix your cornflour and water and add it to your milk.
Stir well until your white sauce has thickened.
Season with salt and pepper
*To layer your Lasangne*
In a medium to large sized, deep rectangle dish, start by adding a layer of white sauce.
Pack your raw lasagne sheets, next to each other covering the bottom base of the dish.
Top your sheets with mince, cover your mince with a layer of sheets and top your sheets with white sauce.
Repeat the process, with mince, sheets and white sauce, ending your last layer with sheets and sauce.Cover with grated cheese and a sprinkle of dried parsley or dried mixed herbs and bake on the lower rack of the oven on 180 degrees for 40 minutes.
Remove from the oven.
For best results, rest your lasange, so make it before hand.
This results in a saucy but firm lasange…
(I always make and bake it in the morning to serve for supper… Lasange tastes the best when it rests or even the next day)
To heat your lasagne preheat your oven on 200 degrees for 15 minutes.
Turn down your heat to 170 degrees, pop in your dish and warm for 15 minutes.
*For 500g mince use 1 box of lasagne sheets (or less depending on the size of the dish)
Serve with salad, mash, garlic roll or just as is.

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Arty Flat Bread

Ingredients
2 ½ cup Self raising flour
1 ½ cups double cream yoghurt
1 small egg
1 level tsp salt
Butter for brushing

Method
Combine all ingredients together and roll out on a floured surface.
If dough is sticky, add more flour.
Fry in a hot dry pan, on both sides until golden brown.
Once fried, brush with melted butter.

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Pavlova 

Ingredients
6 egg whites
1 and a half cups castor sugar
1 and a half teaspoon vinegar
1 tablespoon cornflour


Method
Whisk the egg whites in a mixer or with an electric beater until soft peaks are form.
Gradually add in the castor sugar while whisking.
This is an essential part of the meringue.
The slower you add the castor sugar, the airier the meringue will be and that’s what we aiming for.
Once all your castor sugar has been added, continue whisking for about 5 minutes, until the meringue is thick and glossy.
Lastly make a paste with the vinegar and cornflour and add it to your egg white and give it one last whisk.
Transfer your meringue to a tray lined with baking paper and make your desired shape.
If it’s a big Pavlova spoon out your shape but if you making smaller ones, pipe out your rounds.
Bake your Pavlova in a preheated oven of 120 degrees for 1 hour.
After the hour turn your oven off, leave the door closed and allow to cool overnight.
Tip Pavlova does not do well adjusting to heat so it’s important that you cool it overnight.
Meringues are best baked in cooler weather, therefore in our summer, it’s best bake the night before.
Decorate before serving with fresh cream, lots of fresh fruit and Drizzles of caramel or melted chocolate.
Variations
Pipe small rounds and do a snack platter
Do a big round
Do a big heart
Colour your meringue
Do a chocolate meringue
Do a Pavlova with lemon curd
Add custard
Do a meringue stack
Make a meringue Swiss roll


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Savoury Muffin 

Ingredients
2 eggs
1 cup buttermilk
Half cup oil
1 level tsp garlic and herb spice
1 cup flour
3 level tsp baking powder
250g pack raw chopped up spinach
Half red pepper diced into cubes
1 chopped green chilli
3 crumbled feta cheese rounds
1 cup grated cheddar cheese


Method
Mix together egg, oil, buttermilk, spice, baking powder and flour.
Add in all remaining ingredients and mix well.
You will have more of a dry consistency.
Fill you muffin or cupcake cups to the top and bake on 180 degrees for 25-30 minutes until tops are brown.
*rinse and drain spinach thoroughly before adding to mixture
*buttermilk can be swopped for 1cup milk and 1 tsp vinegar or lemon juice
*buttermilk can be swooped for 1 cup fresh cream passed sell by date.
*recommended to bake it foil or cupcake cups and not directly in the muffin tray.
*you can bake in a tray, lines with baking paper and cut into squares before serving

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Easy Peasy Super Soft Rolls 

Ingredients
1 egg
Half cup oil
Half cup sugar
Half cup fresh cream
1 tsp salt
1 cup warm water
3 quarter cups warm milk
2 and a half level tsp yeast
5 cups flour

Method
In a large glass bowl whisk together the egg, oil, sugar, salt and cream.
In a microwave jug mix the water, milk and yeast with a spoon.
Add the milk mixture to the egg mixture and add the flour, one cup at a time, mixing after each addition.
Knead the dough with your hand for about 10-15 minutes.. The more you knead, the less sticky it will become.
Cover your bowl with cling wrap and allow the dough to rise, double is size.
Grease a big black oven tray with butter and roll out equal size balls, packing in closely together in the tray.
Allow the dough to rise for a further 15 minutes, brush it with egg and bake on 180degrees for 15-20minutes until the tops are golden brown.
Once removed from the oven lightly brush with melted butter or for garlic rolls brush with Garlic Butter while rolls are hot…..

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Smash Cake 

Ingredients
3 eggs (Seperated)
2 cups sugar
½ cup oil
1 cup buttermilk
1 ¾ cup self raising flour
¾ cup cocoa
1 ½ tsp baking powder
½ tsp bicarb
½ cup warm water mixed with 1 heaped tsp strong coffee

Method
Boil your water and mix ½ cup water with your 1 tsp coffee. Allow to cool (water should be warm and not boiling hot)
Separate your eggs and whisk your egg whites until soft peaks, set aside.
In a separate bowl whisk together the egg yolks, sugar, oil and buttermilk until light and fluffy.
Add in your warm coffee and dry ingredients and mix until smooth and lump free.
Lastly fold in your egg whites and mix until smooth.
Bake in a large black oven tray lined with baking paper on 170degrees for 20-30 minutes or until a toothpick comes out clean (you want a thin layer so you can cut and half it to be sandwiched once cooled)
Once your cake has cooled, half and spread your bottom layer with ½ tin Nestle caramel treat, followed by ½ cup clover whipped fresh cream.
Add your top layer, cover it with a thick ganache (I warmed 4 tablespoons fresh cream with 1 slab Dairy Milk chocolate in the micro) and Sprinkle some grated milky bar
Smash your fork into your slice and have everything ooze out with every bite.


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Pancakes

Ingredients
3 Eggs
85g Melted Butter
3 Level Tablespoons Sugar
1 ½ Cups milk
1 Cup flour
Pinch of salt
½ tsp baking powder

Method
Mix together all ingredients, in a glass bowl, until smooth and lump free.
Cover with cling wrap and refrigerate for at least a half hour.
Fry in a flat based 1 or 2 egg pan that’s been either grease sprayed or greased with a tsp melted butter.
Fry until golden on both sides and serve with your favourite toppings.
I fried sliced bananas, in butter, brown sugar and cinnamon until its golden brown

If you prefer a thicker pancake add extra flour until it’s your desired thickness. 

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Ultimate Braai Dessert 

Ingredients
2 rolls of puff pastry or Phyllo pastry (if you prefer the extra crunch)
100g Melted butter
1 big slab melted dairy milk chocolate
1 Packet mini mallows
2 tablespoons sliced almonds
5 ripe bananas

Method
Spray a square grid with spray and cook
Unroll one roll of pastry and brush it with some melted butter
Place the butter brushed side down on the grid
On the side facing you, spread some melted chocolate
Add sliced bananas
Sprinkle some sliced almonds
Top with mini mallows
Cover with your second roll of pastry and seal your edges
Brush with some melted butter
Close your grid and Braai on low heated coals for 15-20 minutes
Once pastry is crisp, the smells invite you, and your mallows ooze out, eat it all up
**phyllo pastry cooks much quicker than puff pastry

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Baked Tandoori Chicken 

1-2 chicken & 5 potatoes cut in wedges
(cut up the chicken in pieces, leave the skin on)
Clean, rinse and drain chicken in a colander

Ingredients
1 heaped tablespoon ginger and garlic paste
1 heaped tablespoon tandoori masala
Half teaspoon turmeric
1 teaspoon kashmiri chilli powder
Salt to taste) 1 use 1-2 level teaspoons
2 tablespoons tomato sauce
2 tablespoons mayonnaise
1 tablespoon nandos sauce
Dash of lemon juice
Marinade your chicken and potato wedges in all the above ingredients for at least an hour.

Method
Pack your chicken and potato wedges on a flat tray, ensuring you shake off the additional Marinade.
In two separate flat but deep bowls add 2 cups of flour in the first bowl and half cup of oil in the second (use more if needed)
Dip your chicken and wedges in flour, then lightly in the oil to baste it and place it next to each other on a baking tray lined with baking paper.
Bake on 180 degrees for 45 minutes on the lower rack (away from the element so it doesn’t brown to quickly)
Bake until golden, crisp and crunchy.
Best Served with salad or slaw, garlic roll, dhai or roti.

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Grilled Prawns or Crayfish 

Ingredients
Marinade 1 kg prawns or crayfish with
1 tsp white pepper
Half tsp black pepper
Quarter tsp peri peri
1 tsp fish Spice
1 tsp cajun spice
4 tablespoons mrs balls chutney
1 Tablespoon lemon juice
2 big grated clove garlic
2 tablespoons nola mayo


Method
Fish/prawns/crayfish must be completely thawed with no excess water before mixing
Marinade for at least 2 hrs
Heat a pan on a high heat and add 200g garlic butter, fresh parsley and 1 tsp garlic.
Once butter bubbles add prawns or crayfish and fry till golden brown
Grill on 200deg for 5 minutes before serving
*works best with prawns or crayfish with shell on
* reminder that crayfish and prawns must be cut on top and deveined.

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Shakshuka 

Ingredients
Braise one chopped onion in butter
Once golden
Add 2 finely grated garlic cloves
Add 3 chopped up red chillies
Add 1 tin peeled and chopped tomatoes
Add 4 grated tomatoes (must be grated not liquidized)
3 tablespoons sugar
1 heaped teaspoon paprika
1 heaped teaspoon jeera
Salt and pepper to taste


Method
Cook until tomato has thickened and water has reduced
Add to a flat baking dish and smooth it out with the back of a spoon.
Crack open 6 eggs randomly next to each other
Bake on 180degrees for 10-13 minutes (for semi runny yolk)
Garnish with fresh chopped danya and chillies
Serve immediately with a crusty Toasted bread
*try different variations by adding
Spinach, mushroom, feta, cold meats, mince, beans or any of your favorite breakfast ingredients

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Leg of  Lamb 

Rinse your Lamb and trim off the excess fat, drain off all excess water
Make incisions in the leg and add fresh pieces of garlic (I use a whole garlic head and I roughly cut the garlic pods lengthwise)

Ingredients
In a big bowl add your leg
7 whole peeled potatoes
5 peeled carrots (cut in half)
Spice leg and Veg with
1 heaped tsp white
1 heaped tsp black pepper
4 tablespoons BBQ spice


Method
Ensure you rub and coat spice well on the leg.
Add blocks of butter and close your oven dish with a double layer foil
Cook on 180degrees for 3 hours without opening.
After 3 hours add a spread of your fav BBQ sauce mixed with balls chutney and grill for till golden, I don’t usually add extra sauce, I prefer the natural flavour with the veg and spices only.
If there’s excess liquid in your tray and you’d like a gravy, drain the liquid and bring it to boil and mix 2-3 tablespoon maizena or gravy powder with cold water and add it to your boiled liquid and stir until it’s thickened.


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Microwave Sponge Cake 

Ingredients
2 eggs
1 cup sugar
3 tablespoons oil
1 tablespoon vanilla essence


Method
Mix all ingredients together in a microwave safe bowl.
Add 1 cup boiling water and mix well
Add a pinch of salt
2 level teaspoons baking powder
1 and a half cups self raising flour
Mix together with a Whisk and microwave on high for 7 minutes.
Best made in a silicone mould but it must be grease sprayed twice

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Malaysian Pudding 

Ingredients
1kg tub Strawberry with fruit pieces yoghurt
1 x 250 ml fresh cream
1 x tin of condensed milk
1 x tin of ideal milk (tin refrigerated overnight)
2 tins canned peaches (drained and chopped)
1 tin fruit cocktail (drained)
4 chopped bananas
1 small punnet strawberries chopped
1 red jelly (set and cubed)
1 green jelly (set and cubes)

Method
With an electric hand held beater, beat your fresh cream for 2 minutes (not soft peaks)
In a separate bowl beat your ideal milk (must be chilled) until it’s foams to double volume.
Add in your cream and condensed milk and beat until it’s all well combined.
Add in your yoghurt, fruit and jelly and stir with a spoon.
Pour into a large bowl and the pudding can be served immediately.
For best results served chilled.


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Tropical  Summer Tart

Original recipe was shared by taste.com but I tweaked it to my own version and you have to give it a try. 💕

Ingredients
1 Packet ginger biscuits
80g melted butter
200g milk bar chocolate
300ml fresh cream
2 eggs
1 teaspoon vanilla essence
1 small tin granadilla pulp
1 big ripe mango peeled and cut in thin strips
Half tin pineapple pieces (drained of all excess water).

Method
Break your chocolate bits in a microwavable safe bowl and add your cream.
Microwave your chocolate and fresh cream for 1 minute until its melted. (After a minute stir through the unmelted bits, it will melt with the heat)
Allow to cool for a half hour
Finely crush the ginger biscuits and mix with the melted butter.
Press it flat in a 22cm fluted pan press flat your biscuit base. Pop it into the freezer for 15 minutes.
After your chocolate and cream has completely cooled. Whisk in two eggs until well combined. Stir in your vanilla essence and pour over your biscuit base.
Bake on 180degrees for 25-30 minutes until it’s set. Allow to cool and refrigerate for overnight
Just before serving add half your tin pineapple pieces, Mango slices and Drizzle with granadilla pulp
If you like the extra richness, add some whipped cream before or after adding your fruit.
Serve as is or with a scoop of creamy vanilla ice cream

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Sprinkles Speciality Chocolate Cake 

Ingredients
3 eggs (Seperated)
2 cups sugar
½ cup oil
1 cup buttermilk
1 ¾ cup self raising flour
¾ cup cocoa
1 ½ tsp baking powder
½ tsp bicarb
½ cup warm water mixed with 1 heaped tsp strong coffee

Method
Boil your water and mix ½ cup water with your 1 tsp coffee. Allow to cool (water should be warm and not boiling hot)
Seperate your eggs and whisk your egg whites until soft peaks, set aside.
In a seperate bowl whisk together the egg yolks, sugar, oil and buttermilk until light and fluffy.
Add in all your warm coffee and dry ingredients and mix until smooth and lump free.
Lastly fold in your egg whites and mix until smooth.
Bake in 2 round tins lined with baking paper on 180degrees for 25-30 minutes of until a toothpick comes out clean
Allow to cool and decorate with your favourite chocolate toppings and fillings.  Mousse it, add Nutella, Choc Sauce, oreo or peppermint mousse.

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Triple Chocolate Brownies 

The chewy, fudgy, moist, chocolate overloaded brownie 

Ingredients
3 eggs
1 cup sugar
200g butter
200g slab dark chocolate, roughly chopped
4 tablespoons cocoa powder
3/4 cup flour
100g walnuts or pecan nuts, roughly chopped
1 x 400g slab dairy milk for the topping

Method
Whisk you eggs and sugar in a glass bowl.
Over a medium heat melt your butter, cocoa and dark choc chunks.
Stir continuously until all ingredients are completely melted
Removed from heat and allow to cool for 3 minutes.
Add the melted chocolate to the eggs and sugar, stirring continuously.
Lastly fold in your flour and nuts with a spoon
Transfer to a small rectangle baking dish, lined with baking paper and greased with butter.
Bake on 180degrees for 25 minutes-30minutes.
Once cooled, melt the dairy milk slab and spread over the Brownie. 

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Pineapple Pudding 

Ingredients
2 tins of crushed Pineapple
Half tin condensed milk
1 tin chilled ideal milk
2 packets pineapple jelly


Method
**Ideal milk must be refrigerated overnight.
Make your jelly using only one cup of hot water per packet (not two cups as indicated on jelly packet instructions)
Once all the jelly sugar has dissolved pop it into the freezer for 10 minutes to chill
(not more than that as we need the jelly chilled and not set
Which an electric beater, whisk your chilled ideal milk until it’s tripled in volume.
It’s needs to resemble an airy, light mousse

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Strawberry Pudding 

Ingredients
Half tin condensed milk
1 tin chilled ideal milk
2 packets strawberry jelly
1x 500ml strawberry yoghurt with pieces
1 small punnet chopped strawberries


Method
**Ideal milk must be refrigerated overnight.
Make your jelly using only one cup of hot water per packet (not two cups as indicated on jelly packet instructions)
Once all the jelly sugar has dissolved pop it into the freezer for 10 minutes to chill
(not more than that as we need the jelly chilled and not set
Which an electric beater, whisk your chilled ideal milk until it’s tripled in volume.
It’s needs to resemble an airy, light mousse.
Add in your condensed milk and chilled jelly and give it a quick whisk until it all well combined.
Lastly add in your strawberry yoghurt pieces and strawberry pieces.
Mix well and chill overnight and decorate as desired

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Chicken and Broccoli Casserole 

Ingredients
2 Tablespoons Butter
1 onion finely chopped
2 chicken filled cut in cubes
1 punnet mushrooms sliced
1 Teaspoons garlic and ginger
1 Tablespoon chicken spice
1 head broccoli florets
1 head cauliflower florets
Quarter cup lemon juice
1 cup mayonnaise
1 packet mushroom soup mixed with 800ml water cup milk
1 cup Macaroni

Method
Boil one cup macaroni until al dente
Drain and rinse in cold water, allow to cool
In a large pot over a medium heat braise your onions until its golden brown.
Add you chicken cubes and mushroom and fry until golden brown.
Season with chicken spice.
Add a half cup boiling water, add your broccoli and cauliflower and steam for 7 minutes.
The vegetables should be slightly soft.
Add in your soup powder mixed with the cold water, the milk, the lemon juice and the mayonnaise.
Allow to cool and mix in your cooked pasta.
Transfer to an oven save dish, top with cheese and bake for 20 minutes on 180 degrees.

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Creamy Curried Pasta 

Boil 3 cups of pasta of your choice until al dente, drain and allow to cool.

Ingredients
For the sauce
2 tablespoons butter
1 onion finely chopped
1 heaped tsp garlic
1 tablespoon tandoori spice
1 tsp turmeric
1 tsp jeera
1 tsp koljana
Salt and black pepper to taste
1 tin whole chopped tomato and garlic (liquidized)
1 sachet tomato paste
1 tablespoon sugar
1 cup fresh cream
Freshly chopped spring onion or coriander

Method
Braise your onion in the butter.
Once the onion is slightly golden add you garlic and your dry spices.
Once your spices infuse, turn off your heat.
Add your liquidized tomato, tomato paste, sugar and fresh cream.
Turn on your heat and bring your sauce to boil.
Once the sauce boils, lower your heat and simmer for 5 minutes allowing the sauce to slightly thicken.
Add you pasta and until the sauce coats all the pasta.
Garnish with lots of freshly chopped spring onion and/or coriander.

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Boeber

Ingredients
2 tablespoons butter
2 tablespoons vermicelli
4 heaped tablespoons sugar (omit if you using condensed milk)
1 stick cinnamon
2 cardamom pods
¼ tsp fine cinnamon
½ tsp – 1tsp fine cardamom
1 tablespoon sliced almonds
1 tablespoon sultanas
2 heaped tablespoons sago
(soaked in cold water
1 litre milk
1 tablespoon rose water
Half tin ideal milk
Half tin condensed milk

Method
Braise the butter, cinnamon stick and cardamom pods till the flavours infuse.
Add your vermicelli and braise till light brown.
Add the fine cinnamon and cardamom, sultanas and almonds and braise for 1 minute.
Add the milk and once it starts to boil add the rose water and sago.
Add the ideal milk, condensed milk.
Turn down heat to low and simmer (should be a slow bubbling boil) for a half hour, stirring occasionally until milk thickens.

**Tip***
Do not remove milk skin.. Stir it in, it adds to the creaminess
For a thinner texture add less sago, for a thicker texture add more sago.

***Variantion***
Add extra sugar or vermicelli if desired.
Add 1 tablespoon of coconut or taystee wheat for a different flavour.

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Mini Pita Pockets

Mini Pita Pockets
Ingredients
2 cups cake flour
1 packet yeast
2 tablespoons oil
1 tsp sugar
Pinch of salt
Lukewarm water to make a soft dough
Method
Mix all ingredients together to form a soft dough.
Add little bits of water at a time to ensure dough is not be sticky,
if dough is too sticky, add extra flour.
Knead for 5 minutes, transfer to a glass bowl and cover with cling.
Allow to rise, double in volume.
Roll out on a lightly floured surface.
Cut out your rounds mini pita rounds with a tea cup and place on a baking tray lined with baking paper.
Bake on 180degrees for 6- 8 minutes.
They should puff up slightly and be slightly golden on top.
Be careful not to have it brown and crisp. It should be soft and airy.
Once baked remove from the tray and allow to cool.
These pitas freeze well and pop them into the toaster before you use them.


Chicken Filling for Mini Pitas
Ingredients
2 tablespoons butter
6 chicken fillets cubed
1 tablespoon Portuguese spice
¼ cup water
½ cup mayo
½ cup Portuguese Garlic mild peri peri sauce
Method
Braise the chicken fillets and Portuguese Spice in the butter until golden brown
Once brown add half cup water and simmer until the water has reduced
Add in the mayo and the sauce.
Once the sauce has thickened but is still saucy turn off the heat and allow to cool.
Once cool add in a ¼ finely diced cucumber and a ¼ cup grated cheese.
Stuff your pita and enjoy.

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Creamy Mushroom Soup

Ingredients
3 tablespoons butter
1 small finely chopped onion
1 finely chopped green chilli
1 tsp garlic
3 tablespoons butter
2 chicken fillets cubed
1 punnet mushrooms
½ cup parsley
800 ml milk
1 ideal milk
1 mushroom soup

Method
In a blender, blend the soup powder, the milk, mushrooms and parsley.
In a pot braise the onion, chilli, garlic and chicken in butter.
Once the chicken is golden brown add the mushroom, milk, parsley and soup blend.
Add in your ideal milk and simmer, stirring continuously until it boils.
Enjoy with a crusty bread.

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Butternut and Creamed Spinach Lasangne

CREAMED SPINACH
Ingredient
3 Tablespoons Butter
1 small onion
1 punnet mushrooms (Sliced)
400g chopped spinach
250ml milk
250ml fresh cream
1 pckt white onion soup
Black pepper to taste
Method
Braise the onion in butter until golden brown.
Add in the pepper, mushrooms and spinach and braise until dry.
Add in the milk mixed with the soup powder and the fresh cream.
Simmer until it boils.

WARM BUTTERNUT
Ingredient
3 Tablespoons Butter
500g butternut Cubes
1 Tablespoon Brown sugar
¼ tsp fine cinnamon
Salt and Pepper to taste
Method
Braise the butternut in butter, add the rest of the ingredients and braise until golden brown, top up with water and simmer until water has reduced and butternut is soft.

FOR THE WHITE SAUCE
Ingredients
2 tablespoons butter
3 tablespoons cornflour
1 litre milk
Quarter cup cold water (from fridge)
Salt and pepper to taste
*Method
On a stove top over a medium to low heat, melt your butter, add your milk and bring to a slow boil. (you can heat your milk in the microwave to speed up the process too)
In a cup mix your cornflour and water and add it to your milk.
Stir well until your white sauce has thickened.
Season with salt and pepper

TO LAYER YOUR LASANGE
In a medium to large sized, deep rectangle dish, start by adding a layer of white sauce.
Pack your raw lasagne sheets, next to each other covering the bottom base of the dish.
Top your sheets with butternut and top with creamed spinach, then cover your veg with a layer of sheets and top your sheets with white sauce.
Repeat the process, with butternut, creamed spinach, sheets and white sauce, ending your last layer with sheets and sauce.
Cover with grated cheese and a sprinkle of dried parsley or dried mixed herbs and bake on the lower rack of the oven on 180 degrees for 30 minutes.
Remove from the oven.
For best results, rest your lasange, so make it before hand.
This results in a saucy but firm lasange.
I always make and bake it in the morning to serve for supper… Lasange tastes the best when it rests.

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Oreo Cheesecake

Oreo Cheesecake
By Farzana Kumandan @sprinklesandspicect

Ingredients
For the base
150g melted butter
2 boxes Oreo biscuits crushed
For the filling
450g cream cheese (room temperature)
2 cups fresh cream
1 cup icing sugar
1 packet crushed Oreos
1 teaspoon vanilla essence
1 teaspoon cocoa

Method
For the base
Crush the biscuits and mix it with the melted butter. Press it flat in a round cheese cake tin or individual glasses.
Refrigerate for a ½ hour.
For the filling
Whisk your fresh cream until soft peaks. Fold in the crushed Oreo crumbs and mix until smooth.
In a large bowl, whisk the cream cheese with an electric beater until smooth and lump free.
Add in your cocoa, vanilla essences and icing sugar and whisk until smooth. Lastly fold in your whipped cream and crushed Oreos.
Spoon into a cheesecake tin or into individual dessert glasses.
Sprinkle with some crushed Oreos or top with mini Oreos and refrigerate overnight.

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Carrot Fruit Cake

Ingredients
3 eggs
2 cups sugar
1 1/3 cups oil
1 teaspoon vanilla essence
2 ½ cups flour
1 teaspoon baking powder
2 teaspoons bicarb
1 teaspoon salt
1 teaspoon vanilla essence
2 teaspoons ground cinnamon
1 cup sultanas + 1 tablespoon flour
1 cup chopped pecan nuts
3 ½ cups finely grated carrots
½ cup crushed pineapple (drained)

Method
Whisk together the eggs, sugar, vanilla essence and oil until light and fluffy.
Add in the flour, baking powder, bicarb, cinnamon and salt and mix until smooth and lump free.
Coat the sultanas in the 1 tablespoon flour. Lastly fold in the flour coated sultanas, grated carrots, crushed pineapple and chopped nuts.
Transfer into a large black oven tray, lined with baking paper.
Bake in a preheated oven on 180 degrees for 55-60 min or till a toothpick comes out clean.
For Carrot Fruit Cupcakes bake for 15- 20 minutes or until a toothpick comes out clean.


Cream Cheese Icing
½ tub cream cheese (room temperature)
50g soft butter
1 ½ cups icing sugar
1 tablespoon vanilla essence
Cream the cream cheese, butter and vanilla essence until smooth.
Add in your icing sugar and mix until smooth.

Once your cake has cooled, spread on a thick layer of cream cheese icing and sprinkle on some roughly chopped pecan nuts.

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Goolab Jamun

Goolab Jamun

Ingredients
3 ½ cups flour
3 tsp taystee wheat
2 tbsp ghee
1 tin condensed milk
¼ tsp bicarb
2 tsp baking powder
½ tsp elachi
½ tsp nutmeg

Method
Mix the ghee and condensed milk until smooth and lump free.
Add in all dry ingredients and mix to form a soft dough.
Roll a heaped teaspoon size dough into either small balls or finger long size.
Deep fry in medium heat oil (not hot) until it golden brown.
Once it’s golden brown, drain and dip in hot syrup

Syrup
2 cups Sugar
1 cup Water
Few drops of rose water
Pinch of fine elachi powder

For the syrup, boil the water, sugar, rose water and elachi powder together on a medium heat for about 10 minutes until the syrup is thick and sticky.

Dip them, allow to cool and enjoy

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Nankathai

Nankathai

Ingredients
1 cup ghee or butter
¾ cup castor sugar
1 tablespoon condensed milk
4 heaped tablespoons Taystee wheat
2 ½ cups flour
2 tsp baking powder
1 heaped tsp bicarb
2 tsp fine elachi
1 tsp nutmeg
Sliced Almonds or Pistachio

Method
Pre heat your oven to 190 degrees
Cream your ghee or butter and sugar until its light and fluffy.
Add your condensed milk, elachi and nutmeg and whisk.
Add in your dry ingredients and mix well with a spoon ir by hand, to form a firm, but soft dough.
Use a tablespoon size dough, roll into a ball and slightly press it down before transfering to a tray lined with baking paper.
Decorate with a sliced almond or pistachio in the centre.
Turn down the heat to 170 degress and bake for 12-15 minutes until its light golden brown.
Enjoy with a hot cup of brewed tea 💕#RecipePost: I cannot remember an Eid where there was not a platter of Barfi on our family treats table. We would usually start Eid prep about 2 days before and would still be busy late at night. But we didn’t mind the late hours as it was all in the anticipation of a day filled with family and celebration. The orange bag of Nestle Klim is a well-known institution for most families around this time heralding this rich and creamy Indian sweetmeat. My mum’s barfi was well known and cousins would make sure they popped in especially to have their share. Find her recipe below, and if you try it do tag me in your posts.

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Lemon Cake

Lemon Cake

Ingredients
3 Eggs
¾ cup soft butter
1¼ cups castor sugar
1½ cups flour
2 level teaspoons baking powder
1 tablespoon vanilla essence
1 tablespoon lemon juice
The zest of 1 lemon

For Icing Glaze
2 cups icing sugar
2-4 tablespoons milk
Extra lemon zest

Method
Whisk together the eggs, butter, sugar and vanilla essence until light and fluffy.
Add in the flour, baking powder and mix until spoon and lump free.
Add in the lemon juice and zest and stir with a spoon.

Transfer to a greased bundt tin or medium baking dish and bake in a preheated oven on 180degrees for 30-35 minutes or until a toothpick comes out clean.


For the Icing
Mix together the icing sugar and milk until the icing is thick and smooth.
Drizzle over the cooled cake and sprinkle over lemon zest.

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Cranberry and Oat Crunchies

Cranberry and Oat Crunchies

Ingredients

Dry Ingredients
500g Oats
2 Cups Flour
2 Cups Brown Sugar
1 Cup Coconut
1 Cup Cranberries
¼ teaspoon salt

Wet Ingredients
500g Butter
½ cup Golden Syrup

2 level teaspoons bicarb

Method
In a large bowl mix together your dry ingredients and set aside.
In a heavy based pot over a medium heat melt your butter. Once the butter has almost melted, add your golden syrup. Stir continuously until the butter and syrup thickens slightly and starts to bubble.
Remove from the heat and stir in your bicarb, allowing it to foam up instantly.
Add this mixture to your dry ingredients, ensuring you coat all your dry ingredients with the syrup.
Transfer to a big black oven tray. Press flat with the back of a spoon and bake on 170 degrees for 30-35 minutes until its golden brown.
When removing from the oven, they will be slighty soft, carefully cut your squares lines, but leave it in the tray.
Return to the warm (turned off) oven with the door slightly open. Allow to cool and crisp and crunch up.

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Lamingtons

Ingredients
For cake
4 eggs
1 heaped tsp vanilla essence
1 ½ cups castor sugar
1 cup oil
2 ½ cups of cake flour
1 cup milk
3 tsp of baking powder
½ tsp of salt


Chocolate sauce for the dipping
2 tablespoons butter
1 1/2 cups hot water
1 tsp vanilla essence
½ cup icing sugar
1 cup sugar
3/4 cup cocoa powder

2 cups medium coconut for coating


Method
Whisk together the sugar and the eggs until its light and fluffy.
Add the oil and vanilla essence and mix until well combined.
Add all the dry ingredients alternating with the milk.
Mix until the cake batter is smooth and lump free.
Transfer to a large oven tray lined with parchment paper.
Bake on 180 degrees for 35-40 minutes
Allow to cool and cut into small equal sized squares.

Chocolate Sauce for Dipping
Heat the butter, water, and vanilla, icing sugar, sugar and cocoa over a medium heat until well combined and warm.
Once warm, remove from heat and allow to cool for 10 minutes.
Dip your cake squares into your semi warm sauce and coat in coconut.

 

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Portuguese Saucy Chicken

Ingredients
1 chicken cut in 8 (Skin on)
1 tablespoon garlic and ginger
1 heaped tablespoon Portuguese spice
1 heaped tsp black pepper
Quarter cup oil


Method
Mix well and refrigerate for an hour
Place chicken on a baking sheet, lined with baking paper and grill on 200degrees for 20-30 minutes until the chicken is slightly charred


Sauce ingredients
250ml Portuguese lemon and herb sauce
125ml Portuguese Garlic mild peri peri sauce
2 tablespoons mayo
1 tub fresh cream


Sauce Method
Heat the sauces, cream and mayo in the microwave until its warm.
Transfer the chicken to a deep oven safe dish and pour the sauce over the chicken and bake on 180 degrees for 15 minutes.

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Butternut, Spinach and Feta Pie


Creamed Spinach
Ingredients 
3 Tablespoons Butter
1 small onion
1 punnet mushrooms (Sliced)
400g chopped spinach
250ml milk
250ml fresh cream
1 pckt white onion soup
Black pepper to taste
Method
Braise the onion in butter until golden brown.
Add in the pepper, mushrooms and spinach and braise until dry.
Add in the milk mixed with the soup powder and the fresh cream.
Simmer until it boils.


Warm Butternut
Ingredient
3 Tablespoons Butter
500g butternut Cubes
1 Tablespoon Brown sugar
¼ tsp fine cinnamon
Salt and Pepper to taste
Method
Braise the butternut in butter, add the rest of the ingredients and braise until golden brown, top up with water and simmer until water has reduced and butternut is soft.


FOR THE PIE
I used a pack of puff pastry and placed it on a baking tray lined with baking paper.
Added the Butternut, topped it with the Creamed Spinach, crumbed some feta on top, slit the sides and folded it over the top.
*Tip make sure the Butternut has no excess water, it will make your pie soggy.
Sprinkle some sesame seeds, brush with egg and bake on 180degrees for 30-40 minutes.
(I preheated the oven to 200deg and turned it down just before I put the pie in)

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Justt Baked Kit Kat Brownies

Ingredients
140g Melted Butter
120g chocolate pieces
3eggs
½ Cup castor sugar
½ Cup brown sugar
½ Cup flour
½ cup cocoa
¼ tsp bicarb
½ tsp salt
1 tsp vanilla
2 x 4 finger KitKat slabs (I used 3)

Method
Whisk the eggs and sugar until its thick and pale. Whisk in your melted but cooled butter and vanilla. Add in your dry ingredients and mix until smooth and lump free. Fold in your chocolate bits until well combined.
I lined a 24cm (original recipe called for an 8inch) dish with baking paper and layered half the Brownie batter, added the Kitkat fingers and covered with the rest of the batter.
Bake in a preheated oven on 180degrees for 30-35minutes
Allow to cool before cutting.

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Bar One Cheesecake

Bar One Cheesecake
By Farzana Kumandan @sprinklesandspicect

Ingredients
For the base
150g melted butter
2 boxes Oreo biscuits crushed
For the filling
300g milk chocolate (broken into pieces)
100g dark chocolate (broken into pieces)
500g mascarpone cheese (room temperature)
250ml fresh cream
¼ cup caramel treat
For the Ganache
2 large Bar One chocolates
Quarter cup Nestle cream

Method
For the base
Crush the biscuits and mix it with the melted butter. Press it flat in a round cheese cake tin or individual glasses.
Refrigerate for a ½ hour.
For the filling
Whisk your fresh cream until soft peaks, add in your caramel treat and whisk until smooth.
On a stove top melt the milk and dark chocolate in a bowl over a pot of simmering water, stir continuously until melted then allow to cool.
In a large bowl, whisk the mascarpone with an electric beater until smooth and lump free.
Add in your chocolate and whisk until smooth. Lastly fold in your whipped cream and caramel.
Spoon into a cheesecake tin or into individual dessert glasses.
Refrigerate overnight.
Before serving drizzle with Bar One ganache.
For the Ganache
Roughly chop the Bar One into small bits. Add the Bar One and nestle cream in a microwave safe bowl and heat in the microwave on 30 second intervals until its semi melted.
Once warm and melted stir until smooth and drizzle over your cheesecake.

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Carrot Cake

Ingredients
4 eggs
1 ½ cups sugar
1 ½ cups oil
1 tablespoon vanilla essence
2 cups flour
2 teaspoon baking powder
2 teaspoon bicarb
1 level teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
½ teaspoon fresh grated ginger
2 large finely grated carrots
½ cup chopped pecan nuts


Method
Whisk together the eggs, sugar, oil and vanilla essence until light and fluffy.
Add in the flour, baking powder, bicarb, ginger, cinnamon, nutmeg and salt and mix until smooth and lump free.
Lastly fold in the grated carrots and chopped nuts.
Transfer into a large black oven tray, lined with baking paper.
Bake in a preheated oven on 170 degrees for 45 min or until a toothpick comes out clean.
For Carrot Cupcakes bake for 15- 20 minutes or until a toothpick comes out clean.

Cream Cheese Icing
½ tub cream cheese (room temperature)
50g soft butter
1 ½ cups icing sugar
1 tablespoon vanilla essence
Mix the cream cheese, butter and vanilla essence until smooth.
Add in your icing sugar and mix until smooth.

Once your cake has cooled, spread on a thick layer of cream cheese icing and sprinkle on some roughly chopped pecan nuts.

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Almond & Honey Pinwheels

Phyllo Pinwheels

Ingredients
For the pastry
1 roll store bought phyllo pastry cut into
8 sheets filo pastry (20 x 30 cm)
50g melted butter

For the almond filling
250g almonds
120g castor sugar
Pinch cinnamon
Pinch salt
2 tablespoon rose water
10g soft butter

For the topping
300g honey
Ground pistachios

Method
Grind the almonds and sugar in a grinder for 5 minutes (at intervals) until it resembles a moist paste.
Add in the rose water and butter and grind until a smooth, thick paste is formed.
Divide the paste into 8 equal parts and shape them into long equal sized tubes (30cm), cover with cling.
Brush your Phyllo Sheets with melted butter, add the almond tube and loosely roll up the sheet. Don’t be tempted to over-tighten the pastry when rolling it because it will break during the baking process. Cover the rolled almond paste with more melted butter and roll it up to form a pin wheel and melt the pinwheel with melted butter.
Transfer to a baking sheet lined with baking paper and bake in a pre-heated oven on 180degrees for 15 minutes until its lightly golden.
For the topping, just before the pinwheels are done, heat the honey in a small saucepan over low heat.
Once the pastries are baked, dip each pinwheel to the simmering honey and soak for 2 minutes.
Decorate with crushed pistachios

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Barfi

Barfi
 @hungryforhalaal

Ingredients
500g Nestle KLIM milk powder
125ml Fresh Cream
125ml Butter
400g Icing sugar
50g ground Almonds
1 tsp ground Elachi (cardomom)

Method
Rub cream into KLIM till it looks like breadcrumbs. Press through sieve or pulse in a food processor till fine.
Melt 1.5 tbsp sugar in 1.5 cups hot water. Add butter and when melted add icing sugar. Cook for 7-10 minute on low heat. Add the KLIM mixture, almonds and elachi and stir together quickly.
Remove from stove and leave for a few hours. Press into a tray and cut into blocks. Decorate with silver foil for a modern touch or go classic with coloured slivered almonds.

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Cashew Noodles

Cashew Noodles

@fehmz

Ingredients

2 packets of 2 minute noodle soaked in boiling water (but dont let it soak for too long it must still be a little bit firm).
4-5 chicken fillets thinly sliced/cubed
One onion sliced j to chunks
1/2 green, red and yellow peppers sliced
Sliced springonion
1/2 cup plain roasted cashews
1-2 spoons of roasted chilli paste
2 tablespoon of garlic chilli paste
1/2 teaspoon rough red chilli (more to taste)
3-4 tablespoons Suree Pad Thai sauce
2 tablespoon light soy sauce

Method

Heat a non stick pan or a wok with some canola oil. Add your garlic red chilli paste and crushed dried chillies and fry for a couple of seconds.
Add your chicken and sliced onion, stir fry till cooked through.
Then add in your peppers.
Add your roasted chilli paste, pad thai sauce and soy sauce. Make sure your roasted chili paste is stirred through your chicken and veg properly without any lumps since its a thick paste.
Stir through your noodles to heat all and mix it well.
Taste and add a dash more pad Thai sauce if you like.
Lastly add in your chopped spring onions and roasted cashews.

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Orange Cake

Orange loaf

Ingredients
3 Eggs
125g soft butter
1 cup castor sugar
2 cups flour
2 level teaspoon baking powder
1 cup milk
1 tablespoon vanilla
The zest of 1 orange

For Icing Glaze
2 cups icing sugar
2-4 tablespoons milk
Extra Orange Zest

Method
Whisk together the eggs, butter, sugar and vanilla essence until light and fluffy.
Add in the milk, flour, baking powder and mix until spoon and lump free.
Add in the orange zest and stir with a spoon.

Transfer to a greased loaf tin and bake in a preheated oven on 170degrees for 40-45 minutes or until a toothpick comes out clean.


For the Icing
Mix together the icing sugar and milk until the icing is thick and smooth.
Drizzle over the cooled cake and sprinkle over the Orange zest.

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