Cinnamon Sugar Biscotti. Preheat oven to 165C. - Sift 2 cups flour + 1,5 tsp cinnamon + 1 tsp baking powder + 1/4 tsp salt. Set aside. - In a large bowl, cream: 2/3 cup sugar + 6Tbls (80g) butter. Then beat in 2 eggs + 1 tsp vanilla essence. Stir in the sifted dry ingredients. - Divide dough into 2 logs (approx 15-20cm x 3-5cm) on baking sheet, flatten slightly, brush with beaten egg. - Bake for 25-30 min until golden&firm to the touch. - Have ready a dry mixture of: 3Tbls sugar (I use brown sugar here) + 1 tsp cinnamon. Slice the logs to your desired thickness for your biscotti slices. As slices are warm, sprinkle/coat in cinnamon/sugar mixture and reset on baking tray. Set in oven on low heat (can leave oven door ajar) and allow biscotti to harden. White and Dark Chocolate Cake 55g each white and dark chocolate, finely chopped (keep separate) 290g unsalted butter, diced 625ml (2 ½ cups) cake flour 5ml (1 tsp) baking powder 4ml (¾ tsp) bicarbonate of soda 2ml (½ tsp) salt 4 eggs 500ml (2 cups) castor sugar 250ml (1 cup) Amasi 5ml (1tsp) vanilla essence 15ml (1tbsp) orange zest Method Preheat oven to 180 ºC. Grease a cake tin with cooking spray. Place white and dark chocolate in separate microwaveable bowls with 20g butter in each bowl. Microwave on high for 35 secs to melt, stirring halfway. Remove from microwave and stir again until smooth. Leave both to cool to room temperature. Meanwhile, put flour, baking powder, bicarb and salt in a food processor. Whizz until well mixed, then tip into a bowl. Put eggs and sugar into processor and whizz for 1 mins. Add remaining butter, Amasi and vanilla essence and whizz for 10 secs to combine. Tip in flour mixture and blend to just combine. Place half the batter in a bowl and stir in the dark chocolate. In another bowl, add the white chocolate and the zest to the remaining batter. Spread half the light batter into the baking pan to form an even layer. Top with half the dark batter and spread it evenly. Repeat with remaining batter. Run a knife blade right through the batter in a figure of eight once. Bake for 55 mins or until a thin skewer inserted into the cake comes out clean. Decorate as required! Chicken Enchiladas Serves 4 Preparation time: 15 min Baking time: 15-20 min 500 ml (2 c) diced cooked chicken 60 ml (¼ c) Greek yoghurt 30 ml (2 T) mayonnaise 5 ml (1 t) ground cumin Few drops of Tabasco sauce 2 tortillas, halved Half a jar chunky Mexican salsa 250 ml (1 c) grated Cheddar cheese Chopped fresh coriander and Greek yoghurt to serve Method Preheat the oven to 180 ºC. Grease an oblong ovenproof dish. Mix the chicken, yoghurt, mayonnaise, cumin and Tabasco sauce to taste. Spoon a quarter of the mixture on a tortilla half and roll up. Repeat with the remaining chicken mixture and tortilla halves. Spoon the Mexican salsa into the bottom of the ovenproof dish. Arrange the tortilla rolls on top, folded side down. Scatter the cheese on top and bake until heated through and the cheese has melted. Serve with chopped coriander and Greek yoghurt. 2-TONE 3 CHEESE AND STEAK OMELETTE Recipe by Herman Lensing (Serves 1) 3 eggs 30 ml olive oil 30 g butter Handful of chives; chopped 1 red chilli; chopped Salt and freshly ground black pepper 1 Steakhouse Classic steak; cooked medium 100 g soft goat’s cheese 100 g mature Cheddar; grated 50 g Parmesan cheese; grated Method Separate the eggs. Whisk the yolks and add the chives and chilli. Heat a non-stick pan over medium heat. Add the butter and olive oil. Whisk the egg whites until they can form stiff peaks. Pour the yolk mixture over the whites and into a pan – do not mix the 2. Place in a hot oven for 5 - 10 min. Remove from oven and scatter steak strips and cheese over 1 half of omelette. Season well. Place back in oven for 1 min. Fold half of the omelette over itself and transfer it to a plate. Garnish with Corriander Yummy Chicken Korma (Serves 4) 15 ml canola oil 1 onion; chopped 350 ml natural yoghurt 25 ml butter 2 ml salt 10 ml chilli powder 3 garlic cloves; crushed 5 ml turmeric 45 ml ground almonds 600 g chicken breasts; skinless, but left on the bone and cut into pieces Fresh coriander to garnish Method: Preheat oven to 200 ºC. Heat oil in a small frying pan and sauté onion until softened. Place in a food processor with remaining ingredients, except chicken and coriander. Process until well blended. Arrange chicken in a casserole dish, pour chilli mixture over and bake for 30 min. Garnish with coriander and serve with naan bread and an onion and cucumber salad. Greek Chocolate cake. ( Makes 1 small cake) Ingredients: 3 eggs. 1 cup (250ml ) sugar. 1/4 cup oil. 1/4 cup cocoa pwdr. 1 tsp vanilla essence. 1/2 cup boiling water. 1 cup cake flour. 2 tsp baking pwdr. Method : 1. Cream eggs & sugar till lite & fluffy. 2. Add oil & van essen & continue beatin. 3. Mix cocoa pwdr in boiling water & add to mixture. 4. Lastly, sift in the dry ingrd & beat for about 1 min. Bake on 180 deg for +- 25 - 30 mins. PS. Double recipe if u want a bigger cake. Filling : 1 tub fresh cream. Sweeten to taste. Whip till stiff. Sandwich cakes. Decorate with ganache. ORANGE MUFFINS: Ingredients: 125g Stork Bake, softened 2/3 cup castor sugar 2 eggs beaten lightly 2 cups self-raising flour ½ cup milk 4 tsp grated orange rind Method: 1. Preheat oven to 180ºC. 2. Combine Stork Bake, sugar, eggs, flour, milk and the orange rind in a mixing bowl and beat until mixture is just combined using an electric beater. 3. Beat at a faster speed until mixture changes colour. 4. Spoon into greased muffin pans and bake for about 20 mins. 5. Stand muffins in pan for a few minutes before putting on wire cake cooler. 6. To serve, dust muffins with icing sugar and a little grated rind. Lamingtons 6 eggs 2 cups sugar 1/2 cup oil 1 cup water 1/2 cup cocoa 2 cups flour 4 tsp bp Salt Beat sugar,eggs n oil. Mix cocoa n hot water seperately with v.essence. Add to egg mixture. Lastly add sifted ingr. Mix together. Bake in pre heated oven on 180c until done... Cool and decorate as u wish....Choc butter icing. 100g soft butter, 500ml icing sugar, 30ml cocoa pwd, 30ml hot water, 5 ml VE, ± 25 ml milk. Cream butter and sugar. Beat until smooth. Dissolve cocoa pwd in water and add to icing. Add essence and enough milk to make light and creamy consistency. Coconut tart.(AyeshaSidat) 60g butter (½ of ¼ lb) ½ cup sugar 1 egg Vanilla essence 3 level tsp b.pdr Flour Filling 3 egg whites beat stiff 1 cup castor sugar 2 ½ cups coconut Vanilla essence Roll base thin n cut with big tupperware cutter Fill in cupcake/ muffin tin Grease it very very very well Add filling bake till done. Mix jam until smooth n spread on baked biscuit whilst hot. If u hav the biscuit press like the 1 used for milk tart jst roll baLls n press into tin its easier. If nt then. Dough mst be rolled bet 2 plastics MEDITERRANEAN RICE INGREDIENTS 1kg chicken fillet or steak cut in strips 3tspn mayo &peri peri sauce Tomatoe paste sachet 1 tspn chicken spice 1/4 tspn arad (Turmeric) 1 tspn each of ginger garlic,chilly powder fine and coarse dhanajeero Salt to taste Cook the meat in the above spices. Cook on high first then low heat. It must be saucy 2 cups rice cooked as for kicthry rice Braise onion in ghee (Clarified butter). Add 1 cup mixed veg. Robot peppers cut in strips 1 tomatoe grated 1 tomatoe cubed and tomatoe sauce. Use your discretion for measurements. Cube and fry potatoes (optional) vagaar (Is to saute/braise onions till golden) 1/4 tspn each of jeero,cinnamon powder, blk pepper. METHOD Mix in the stir fry and rice together well and set it in an oven tray. Mix the potatoes and meat together and layer it over. Gently mix it well to combine it together. Steam in oven as you would normally for rice. When steaming pour the vagaar (Is to saute/braise onions till golden) over which should be sizzling on the stove Serve with dhai and salad and lays chips yellow packet on the side Potatoes Ingredients 16 ounces potatoes 3 to 5 garlic cloves, thinly sliced 4 tablespoons butter, melted 2 tablespoons olive oil salt and fresh black pepper Fresh chives (diced) Polony (cut into Slices thick) Shredded Cheese of your choice- 1-cup Sour Cream, recipe follows** Directions Preheat oven to 400 degrees F. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper. When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a slice of polony into each slit of the potato like so and continue to cook Once the potatoes and polony are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. . Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives. Herbed Sour Cream: 1/2 cup sour cream 1/2 teaspoon garlic powder 1 tablespoon finely chopped fresh parsley leaves salt and freshly ground black pepper Combine ingredients in a small bowl. Season, to taste, and refrigerate until use. Monte Carlo Biscuits ♥ •200g butter •130g caster sugar . 5ml vanilla essence (I use 1/2 scrapings of a vanilla pod) •1 egg •230g self raising flour •130 plain flour •3/4 cup coconut Filling: about 125ml buttercream add 5ml milk to it •strawberry or raspberry jam Cream the butter and sugar until light and fluffy. Add vanilla and egg and beat until well combined. Add flours and coconut to butter mixture, mixing well to evenly combine. Roll the mixture into little balls and place on baking trays. Slightly flatten balls with a fork to give that rough Monte Carlos look. Traditionally Monte Carlos are not perfectly round. Place in oven 160C and bake for 12-15 minutes or until golden brown. Remove biscuits from the oven and allow to rest on trays for 5 minutes. Join together with filling and jam. Dust with icing sugar enjoy and let me know how it goes ♥ Pecan n jam biscuits. 250gr butter 1cup sugar 3 tsp baking powder 3 eggs 1tsp vanilla essence 4 cups flour 2 tblsp maziena Cream butter n sugar. Add eggs onew at a time.add vanilla essence,maziena n baking powder ∕̴Ɩηϑ beat. Lastly add flour. Roll with a doughnut cutter. Stick flat one at bottom ∕̴Ɩηϑ with hole on top with jam. Spread with chocolate n sprinkle pecan nuts.fill centre with coloured jam Flop Proof Gulab Jamu 1 Tin Condensed Milk 2 Tbl Soji....mix and leave overnight 3 heaped tsp baking powder 3 Tbl Klim 1/2 tsp elachi 1/2 tsp grated nutmeg Flour Add enough water to make a paste. Fry med to low heat. Syrup 2 cups water 2 cup water Few drops rose water and 2 pinch elachi. When slightly thicken than add the essence. Dip while syrup is still warm like 5 min or if you like more than its your preference. Cupcakes /Rainbow cuppies Haseena 250g butter 2 cups sugar 4 eggs 2 tsp vanilla ess 4cups flour 6 tsp b/pwd 1/2 tsp salt 1 1/2 cup milk Beat butter n sugar until light Add eggs one at a time.Beat well Add v/ess. Sift dry ingred n add alternately wit milk.Divide batter into how many colors u choose 2 use. Pour batter wit a tsp into cupcake trays alternating wit d different colors. Bake at 180 Butter biscs 250g butter. 1 cup icing sugar. 1 cup maziena. 1/2 cup oil. Creaming method. 1 cup chopped almonds and pecans. Enough flour to form dough BASIC BISCUIT ******************** 500g butter 1¼ cup icing sugar (sifted) ½ cup maizena 3 or 4 cups flour (sifted) Cream butter till white - mix in sugar an maizena * keep sifted flour aside * divide butter mixture into 4 or 5 batches * to each batch add different stuff - coconut - cherries - chopped almonds/pecans - choc chip - cocoa pwd - leave plain Mix 1 batch @ a tym - add sifted flour little @ a tym - u will knw if its enough wen u gt soft dough an will b able to shape biscuit in hand Pat dough on table use cutters Place on tray an bake 10/15 mins on 180 deg * Cool completely - decorate wit meltd choc Pecan Biscuits 250g butter or margarine 1 tsp cooking oil 1 cup castor sugar 1½ tsp baking powder 1 tsp vanilla essence Pinch of salt 1 egg separated 2-3 cups cake flour ½ cup finely chopped pecan Nuts Method: Mix butter, vanilla and sugar until smooth, beat in egg yolk and oil, and then fold in the baking po2der, salt and enough flour to make soft dough. Roll dough 7mm thick, cut out rounds, brush with egg white and sprinkle finely chopped pecan nuts. Place 2cm apart on baking tray. Bake at 160c for 10-15 minutes until light brown. Cool on tray. Note: You also use chopped almonds, pistachio nuts or desiccated coconut. Turkish Delight Cheesecake. 1 tin condensed milk 1 big size tin nestle cream 2 cups cremora milk powder. Quarter cup lemon juice. In the kenwood beat on high for 3 minutes then add 1 teaspoon rose essence and 1 cup chopped Turkish delights . Colour it light pink . Take sponge cake , put in the bottom of your bowl ,put cremora mixture on the cake , decorate with whipped cream , thin sliced Turkish delight and a a pink rose petal , enjoy . Jamaika Ginger:Colic, Indigestion and Flatulence KajapoetolieFlatulence, stomach pains, joint pains. Kanferolie:Neuralgia and Rheumatic Pains. Krampdruppels:Cramps, Stomach Pains, Colic and Flatulence. S1KrampdruppelsDiarrhoea, Colic, Cramps and Flatulence. Lewensessens tomach Tonic. Milts Essens:Constipation. Naeltjie Olie:Toothache. Oorpyndruppels:Earache. S2Paragoriese-Elikser:Coughs, Diarrhoea and Abdominal Pain. Pepermentdruppels:Colic and Flatulence. Rooilavental:Fainting, Indigestion and Flatulence. Staaldruppels:Blood Tonic, Stops bleeding of minor cuts and wounds. Sterksalf:Muscular and Joint aches, Backache. S1Stuipdruppels:Nerve Sedative, Stomach pains and Cramps. Stuipdruppels (Saamgestelde):Flatulence, gripes and colic. S1Tandpyndruppels:Toothache. Turlington:Coughs and Chest complaints, Wounds. Versterkdruppels:Tonic. Witdulsies:Feverishness, Colds, Dizziness and mild attacks of Asthma. Wonderkroonessen stomach & Bowel Disorders, Cramps. Dried mangoes Ingredients: 4 – 5 ripe Philippine mangoes 1 Tb raw honey 1/4 cup lemon juice Directions: 1. Mix honey and lemon juice in a small bowl. Stir until the honey is dissolved. 2. Peel and slice mangoes into small even strips. 3. Dip each strip into the lemon/honey mixture, shake off any excess. Place on dehydrator sheets. 4. Dehydrate for 10 – 12 hours at 135 degrees. ( start checking around 8 or 9 hours. Time varies based on humidity level.) 5. Enjoy! RECIPE CORNER COOKIES AND CREAM ICE CREAM CAKE Ingredients 1 x2l full cream vanilla ice cream 1 x cadbury flake 1 xbox choc kits biscuits crushed 1 x 250 ml fresh cream ½ cup icing sugar ½ cup chopped roasted almonds 1 x jiffy lined loaf pan ¼ cup roasted flaked almonds Melted chocolate sauce for serving Method 1.Allow ice cream to soften 2.Set aside ½ cup of crushed biscuit for the top 3.Now mix the rest of biscuit, crushed flake ,almonds, fresh cream and sugar into the ice cream 4.Sprinkle the bottom of the lined loaf pan with crushed biscuits 5.freeze for 2 to 3 days till hard 6.lift jiffy ice cream cake out of loaf pan and turn over ,thus having the sprinkled biscuit as your top 7.decorate the top of your ice cream cake with flaked almonds and drizzle chocolate,cut into slices and serve ENJOY!!! Anoder group Chocolate marie dessert 1litre ultramel custard.. mix in about 3 T cocoa, 4 T cadburys hot chocolate powder--beat 2gether to turn into chocolate custard. Whip half litre fresh cream with abt 2 T icing sugar. In dessert bowl..put little of choc custard,then layer marie biscuits,then layer of chocolate custard,then layer of fresh cream..repeat layers n end with fresh cream on top. Decorate as u wish using flake or chocolate curls or strawberries. Simple 2 make but tastes divine! , recipe 4rm anoda group Mint Millionaires:250g butter,3/4cup icing sugar,1 egg,1 tsp vanille essnce,1 cup maizena,1 tsp baking powder,1/2 cup selfraising flour,± 2 cups flour.Cream in method.Roll out cut in2 rounds bake 160• ± 15 minutes.Icing:375g butter,300g icing sugar,2 tsp vanilla,3tbls boiling water,3tbls milk,3 peppermint crisp chocolates grated.Beat butter n icing sugar,beat in vanilla.mix milk in boiling water beat in2 butter mixture.Last mix in choc.Spoon dollops on2 biscuits leave in fridge 2 set abit(just so icing wont slide off wen coating)Coat with melted choc n decorate with drizzled dark choc. Rich Shortbread. Sift in 1 bowl: 750ml cake flour. 375ml Maziena. 375ml icing sugar. 2ml salt. Rub 500g Butter into the flour mixture to form breadcrumbs. (Dont be tempted to add any liquids.). Preheat oven @ 150 deg. Grease a large black oven tray. Pack the dough into the tray, n using a pizza cutter, cut finger size biscuits all the way down. Use a fork to create indents. Bake for 45mins. Bring the temp down n bake for a further 20 mins. Switch off n leave to cool with oven door open. Biscuit should be ivory in colour n baked through. When cool, dip in castor sugar. *The butter will melt in oven n form a dough. *Cutting biscuit before baking, avoids the biscuit from crumbling after baking. Zaheera M Chicken roulade. 500 grams chic fillet. 1tsp garlic. 1tsp chicken spice. 1tsp dhana jeero. 1 cup chopped onions. 2 tsp ground greens. 1/4 tsp pepper. Braise 1 tsp gram flour in 1 tbl ghee. Add 1 tsp salt. Braise well. Add mixture to chicken. Grind together in magi. Grease 2 pieces foil. Spread. 1/2 mixter on foil.spread mash over chicken. Spread green chutney over. Sprinkle mix veg over chutney. Roll up tight. Wrap in foil. Steam for 1 - 1 1/2 hour. When cold. Slice up. Sauce. Braise. Juice of 1 lemon. 1tbl worcester sauce. 1tbl tomato sauce. 1 tbl chillie sauce. 1/2 tsp aromat. 1/2 tsp chillie pwd. 2 tbl butter. Pour over chicken. Fry 2 potatos. Place potatoe n Sprinkle sauce over roulade,Enjoy. (In dis recipe u can add anytin in de roll eg:eggs, salad b4 steamin)....:) دُعاء s.. Flop proof Gajar Halwa: 1kg grated carrots 500g butter (take 1/4 out and put in seperate pot) Semolina(tasty wheat) Condensed milk (1 tin) Nestle cream (2 big tin) 1tsp fine elachi Method: Cook carrots on high in butter for 30min and then on medium for 30min. Seperately braise 1/4 cup semolina in th 1/4 butter kept aside. Add this to th carrots wen carrots are done and braise for 20 min on low/medium. Then add 1tsp elachi powder, 1tin condensed and 2tin nestle cream (I prefer 1 n 1/2 tin nestle cream). Put in pyrex and into oven on 180 for 15 min. Garnish with pistas or almonds.....must add milk about half litre wen braisn carrots.. Hassina timeshare PECAN DROP BISCUIT 250g butter. 50ml caster sugar. Beat till white. Add 180ml chopped pecans. And 500ml cake flour. Mix n drop spoonful of dough on tray. Bake @ 140 till pink. Dip in caster sugar whilst hot. Cums out divine Afghan Biscuits Ingredients 200g butter 1/2 cup castor sugar 1 1/2 cups cake flour 2 tblsp cocoa powder 1 cup cornflakes Slightly crushed) 125ml coconut few walnuts or pecan nuts Method Cream butter & sugar. Sift flour & cocoa into a bowl and add to creamed mixture. Add cornflakes & coconut. Place teaspoonfuls of dough onto baking sheets. Bake @ 180*C for 12 mins.Leave to cool. Spread a small dollop of melted chocolate on top of each biscuits & top with a walnut.or drizzle white choc over and sprinkle grated mint crisp
Posted on: Sat, 19 Oct 2013 15:06:54 +0000
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