INGREDIENTS
2 cups self-rising flour
1 cup any milk
1/4 cup any mayonnaise
1 teaspoon sugar (optional)
INSTRUCTIONS
NOTES
Self-rising flour substitute: Combine 2 cups of all purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk together or sift together to combine. Use in place of the self rising flour in any of your favourite recipes that call for it.
Muffin Liners: Be sure to line your muffin pan with paper liners for an easy cleanup. These dinner rolls are VERY sticky, and so they can be difficult to get out of even a well greased muffin pan. For your own sanity, and for the sake of whomever is on dish duty, please use paper liners!
Get ready to embark on a culinary journey that celebrates the diverse and flavourful traditions of India, all while savouring perfectly baked fish infused with a spicy twist.
Ingredients
Method
Cook till done.
Garnish with dhania and whole green chillies.
Recipe credit : Proudly Indian
]]>We use ours all the time, we can't live without it. Cook this delicious meal in a jiffy with your new best friend, the Thermomix.
Ingredients
Method
1. Place garlic and ginger into mixing bowl, then chop 5 sec/speed 7.
Transfer into a small bowl and set aside.
2. Place oil and onion into a mixing bowl, then heat 1 min 30 sec/120°C/speed , without measuring cup.
3. Add chicken, ¼ teaspoon of the salt and ¼ teaspoon of the pepper, ensuring chicken is evenly distributed in mixing bowl, then start High Temp. .
Scrape down sides and base of mixing bowl with spatula.
4. Add tomatoes, tomato paste, Kashmiri chilli powder, ground turmeric, ground
cumin, ground coriander, remaining ½ teaspoon ground black pepper, 1 teaspoon
salt and reserved chopped garlic and ginger, then cook 2 min 30 sec/120°C//speed *, without measuring cup. *
5. Place simmering basket onto mixing bowl lid and weigh rice into it. Thoroughly rinse rice until water runs clear.
6. Add 550 g of the water and rice into mixing bowl, then stir with spatula.
7. Add cinnamon quill and cardamom pods through hole in mixing bowl lid and thenstart Rice Cooker , placing simmering basket instead of measuring cup onto mixing bowl lid. Transfer into a thermal serving bowl or other large bowl, then gently fluff with a fork to separate grains if needed. Clean mixing bowl.
8. Place eggs and remaining water (to 1 litre mark) into mixing bowl, then start Egg Boiler /Medium. Use a slotted spoon to carefully transfer eggs into simmering basket and run under cold water to stop the cooking process. Peel and quarter eggs and place on top of rice.
9. Garnish with with yoghurt, fresh coriander leaves, chillies and cashews before
serving warm.
Ingredients
Method
Salt and pepper the chicken and fry until golden brown
When brown, add pineapple pieces and juice and Mrs Balls Chutney.
Simmer for 15 minutes
Serve with rice.
Ingredients
700g Fish (Any type of fish you prefer)
4 TBS Butter
2 Onions
1 TBS Curry Powder
1 TBS All purpose or gluten-free flour
2 TBS Mrs Balls Chutney
500ml Stock
Any veg you like such as mushrooms, corn, courgettes
Salt
Pepper
Steamed rice and chutney for serving with optional fresh coriander and a squeeze of lime.
Method:
Season to taste.
Serve hot with steamed rice, chutney and any topping of your choice.
Well, the brilliant news is that it is super quick and easy to make a homemade version of your favourite childhood snack.
Ingredients
2 tins of sardines (drained)
2 tins of anchovy fillets (only drain 1, use the oil to from one tin to blend)
1 tablespoon of tomato paste
Method
Blend and serve.
Simple as that.
Add your own personal flavour style by adding a little chilli sauce or using tomato paste with added garlic.
A little or a lot of black pepper also adds to the flavours very well.
Pack the leftovers (if there are any) in an airtight container in the fridge. It should be good for a week or so.
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Full recipe Serves 12
Hands-on time: 20 minutes | Hands-off time: 10-12 minutes
INGREDIENTS
½ tbsp margarine or butter
1½ tbsp apricot jam
⅓ cup dark brown sugar
3 tbsp NESCAFÉ Ricoffy
1 large egg
½ tsp white vinegar
3 tbsp NESTLÉ Cremora Original
1¼ cups cake flour
1 tsp bicarbonate of soda
1 tsp Maizena cornflour
1 tbsp Moirs custard powder
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
*Chef’s Tip: Cremora adds extra creaminess to the malva pudding!
Divide the batter between the muffin tin holes and bake for 10-12 minutes or until golden brown and a toothpick inserted in the centre comes out clean.
*Chef’s Tip: Prepare the coffee sauce and custard while the puddings bake!
For the Ricoffy sauce:
In a small bowl, whisk together 1 cup of boiling water, the cornflour, the remaining tablespoon of Ricoffy granules and a tablespoon of sugar and microwave for 1-2 minutes, whisking every 20 seconds until the sauce has thickened. Set aside for later.
For the custard:
Serve the mini malva puddings with the creamy custard and ENJOY!
]]>This recipe of spicy plum lamb chops is perfect for the oven, grill and even better suited to put on the braai!
It has the perfect flavour profile for Christmas and is sure to tick all the boxes.
You can make it as spicy as you like, so tweak the spiciness to your liking.
Don’t miss the chance to make a dish that your family just won’t forget!
INGREDIENTS FOR SAUCE
4 onions, diced
500ml (2 cups) water
6 garlic cloves, peeled and crushed
10ml (2 tsp) ground cumin
240g brown sugar
100g tamarind paste
4 star anise
50g ginger, freshly grated
200ml Clarks Original Sticky Plum Sauce
20ml (4 tsp) Worcestershire sauce
Juice of 3 lemons
2 fresh red chillies, thinly sliced
15ml (1 tbsp) soya sauce
1KG of Lamb chops or a rack of lamb
Salt and freshly ground black pepper, to taste
Olive oil, to fry
INSTRUCTIONS
1. For the spicy plum sauce, bring the onions, water, garlic, cumin, sugar, tamarind paste and star anise to a boil in a large saucepan, then turn down the heat and simmer for 30 minutes. Add the ginger, plum sauce, Worcestershire sauce, lemon juice and chillies and cook for a further 15 minutes. Preheat the oven to 200°C.
2. Strain the sauce, using a large sieve, and stir the soya sauce into the strained sauce.
3. For the lamb chops, season the lamb with salt and pepper and brown in a little olive oil in a large saucepan over high heat, 2 minutes on each side. Cut into lamb cutlets and baste with the spicy plum sauce. Transfer to a roasting pan and roast in the oven, 8 minutes for rare, 10 minutes for medium, 12 – 15 minutes for well done. Baste generously halfway through the cooking time.
4. Let the lamb rest for 5 minutes before serving. Garnish if desired with lemon wedges, lemon zest, peas, pea shoots and whole chillies. Drizzle with marinade juices from the roasting pan.
NOTES
This dish is great served with garlic-butter vegetables of your choice. The sticky plum sauce can also be used as a marinade for chicken wings and lamb or pork ribs.
Ingredients
125 g bacon
1 cup cream cheese
6 tablespoons of Extra Fine Biltong
2 teaspoon of Mrs Bridges Dijon mustard
Optional Dippers
Bakers Bacon Kips
Bakers ProVita Wholewheat Crispbread Original
Simba Cheese and Onion Chips
Cooking Instructions
1. Preheat oil in a pan over a medium heat.
2. Roughly chop the bacon and fry until crisp. Drain on kitchen paper.
3. In a food processor or by hand, blend the cream cheese, 5 tablespoons of the biltong powder and the Dijon mustard until well combined.
4. Spoon into a serving dish and scatter over the crispy bacon.
5. Garnish with the remaining biltong powder.
Original recipe source
https://taste.co.za/recipes/biltong-and-bacon-dip-with-parmasan-breadsticks/
● 500 g (2 rolls) ready-made puff pastry
● 1 egg, lightly whisked with a fork
● 250 ml (1 C) grated cheddar cheese
● 400 g cooked Traditional Boerewors or any other wors
● 1 x 410 g can All Gold Braai Relish Tomato & Onion
● 1 bunch of fresh spinach. Roughly chopped.
Feel free to add other ingredients such as bacon, mushrooms, cream cheese, veggies - go wild!
Method
1. Unroll one roll (250 g) of the puff pastry and place it directly on to a clean braai grid
2. Brush the pastry with a little of the egg
3. Leaving a 2cm border around the edges of the pastry, place the roughly chopped spinach in the middle and sprinkle the cheese over the top of it
4. Evenly spread the chopped boerewors on the pie
5. Spoon the Braai Relish over the boerewors and add any other toppings you would like
Be careful not to overfill the pie. Otherwise you will struggle to close the braai grid and it could cut into the pastry too much, leaving your filling to spill out.
6. Unroll the second roll of puff pastry over the top of the pie
7. Fold the edges of the bottom layer of pastry over that of the top layer and press gently with a fork to seal the edges of the pie
8. Brush the top of the pastry with the remaining egg
9. Close the grid and braai the pie over medium coals, turning the grid regularly, for 15 minutes or until the pastry is crispy and cooked through
Slice with a sharp knife and serve hot.
INGREDIENTS
3 cups water
1 T salt
120g Iwisa Maize Meal
30g butter
24 x 1 cm Cheddar cheese cubes
Canola oil, for deep-frying
1 T honey
200 g dried breadcrumbs
1 large free-range egg, beaten
LC's Spicy Chutney Or Orcona Red Pepper Relish for dipping
COOKING INSTRUCTIONS
1. Bring the water to a boil in a large saucepan with a lid and add the salt.
2. Slowly add the maize meal and whisk until smooth.
3. Cook over a medium heat until the right consistency is reached.
The pap should be stiff.
4. Add the butter and stir until combined and smooth.
5. Cover with the lid and take the saucepan off the stove.
Set aside to cool.
6. Once cool enough to handle, use your hands to make golf ball-sized balls. Insert a cube of cheese into each pap ball.
7. Heat the oil for deep-frying while you’re rolling the balls. 8. Roll the balls in the honey, then in the breadcrumbs.
9. Roll the balls in the beaten egg, then in the breadcrumbs once more.
10. Deep-fry the pap balls until golden brown.
Drain on kitchen paper.
Serve immediately as a snack with chutney, sweet chilli sauce, or any other sauce of your choice.
]]>INGREDIENTS
2 cups of Tastic Rice
2 tablespoons olive oil
2 onions, chopped
4 garlic cloves, minced
3 tablespoons of Nando's Peri Peri Sauce Hot Sauce
2 red chilli peppers, sliced thinly
1 cup Black Cat Peanut Butter Smooth
4 cups vegetable stock
1 7 oz can of tomato paste
1 teaspoon cayenne pepper
4 carrots, chopped
1 cup okra, whole (Can substitute with Parsnip, Eggplant, Zucchini, Green Beans or another vege. If substituting you may have to add some cornflour to help thicken the sauce)
2 cups of spinach
Optional - Beef or Chicken
Salt and pepper
INSTRUCTIONS
Stage 1 – Create Peanut Stew Base
Stage 2 – Cook the Rice
Stage 3 – Add Remaining Ingredients to Dovi
Samp is a traditional African food. It is dried corn kernes that have been chopped, broken up and stamped but not as fine as mielie rice or mieliemeal.
Ingredients:
2 1⁄2 Cups (625ml) of Raw Iwisa Samp
7 1⁄2 Cups of Cold Water x2
1 1⁄4 tsp of Salt
250g Bacon
1 Medium Sized Onion
200g Mushrooms
250ml Cream
250ml Crosse & Blackwell Tangy Mayonnaise
1 Packet of Knorr Cream of Mushroom Soup
Grated Cheese for topping
Method
Cooking IWISA SAMP:
1. Rinse and strain the samp
2. Cover samp with cold water and soak overnight
3. Strain Samp
4. Bring 7 1⁄2 Cups of water and the salt to a boil in a medium pot
5. Add SAMP and stir with a fork while boiling; cover with a lid, at an angle
6. Turn down heat and simmer for roughly 1.5 to 2 hours or until cooked through, stirring occasionally.
7. Fluff with a fork
Preparing the Dish
Slice up the Bacon, Onion, and Mushrooms then fry them up in a pan
Mix together the Crosse & Blackwell Tangy Mayonnaise, Cream and the Knorr Cream of Mushroom Soup
Combine SAMP, Bacon, Onion, Mushrooms, and the Mayonnaise mixture together and tip into an appropriately sized oven dish
Top with grated cheese
Bake for 15 minutes in a 180 degree oven
FEAST
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