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Creamy Chicken and Veg Soup

1 onion grated
1 small green pepper grated
1 potato grated
1 carrot grated
2 fillet cubed small
1 pkt white onion soup
1 pkt vegetable soup
1 tin creamstyle sweetcorn
2 tab flour
cup milk
cup fresh cream
Salt to taste
1 tsp Black Pepper
1 tsp dry mixed herbs (robertsons)
2 tsp Garlic
2 tsp Crushed green chillies
Chopped dhania
Chopped spring onion

Method
*in a soup pot, add some butter, the grated onions, green pepper, potato, carrot, salt, pepper,
garlic, mixed herbs, chillies and cook till everything is soft (10mins). Now add the cubed fillet and
cook till chicken is done.
*in a separate mixing bowl add both the soup pkts mixed with half a litre of water, the 2 tab flour
and the half cup milk, make sure everything is diluted well.
*now add this liquid to your pot and bring to boil. At this point you will notice the soup start to
thicken, gradually add water as it boils to get to the consistency you desire.
*once soup has boiled for at least 15min. Add the fresh cream, sweetcorn and chopped dhania
and spring onions. Taste for salt. Now soup will be ready.
*Serve with croutons or garlic rolls. (Shanaaz Ahmod)




Nutella dessert-
1 l milk ,
3 full tblsp milo ,
3 full tblsp custard powder,
1 full tblsp cocoa....
Heat milk,make a paste with custard,milo,and cocoa,add to milk.add more custard powder if
required.
add 3/4 tin condensed.-and 3 full tblsp nutella.
cool COMPLETLY.then fold in 1 fresh cream whipped..decor with crushed ferreros!(ou will
need more custard powder for a thicker dessert).
Watermelon Mint Cooler
Ingredients:
5 cups chopped fresh seedless watermelon
2 Cups Sprite/Lemonade
2 tablespoons sugar
2 tablespoons fresh lemon juice
1/2 Cup fresh mint leaves
Garnish: mint leaf sprigs, watermelon balls or small wedges
Directions:
Place all the ingredients and their proper measurements in a blender and process until smooth.
Pour into a pitcher for guests to serve themselves at the party.
Finish off by garnishing your drink with mint leaf sprigs, watermelon balls on cocktail picks, or
small watermelon wedges.
Enjoy this refreshing watermelon mint cooler at any summer occasion!
From Group:
Messages
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** Apr 30 Wed 14:56 **
Groupsr h- : Chocolate mousse cake. Vegetable oil or pan spray for the pan
Flour for the pans
6 oz. (1-1/2 cups) cake flour
1 oz. (6 Tbs.) unsweetened natural cocoa powder
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. table salt
1 cup granulated sugar
1/4 cup vegetable oil
1 large egg
2 tsp. pure vanilla extract
1 cup water
For the mousse:
2 cups heavy cream
3/4 oz. (1/4 cup) unsweetened natural cocoa powder
13 oz. bittersweet chocolate, chopped
4 oz. (1/2 cup) unsalted butter, at room temperature and cut into small pieces
2 tsp. pure vanilla extract or 1 to 2 Tbs. brandy or Cointreau
Pinch table salt
7 large egg whites, at room temperature
1/2 cup granulated sugar
Tip:
If youre concerned about uncooked egg whites, you can use a pasteurized egg white product
like Just Whites.
For decorating the cake:
7 oz. (1-1/2 cups) walnut halves, toasted chopped medium-fine
OR 6 oz. bittersweet chocolate, plus a 10- to 12-oz block of bittersweet, semisweet, milk or white
chocolate
Make the cake:
Position a rack in the center of the oven and heat the oven to 325F. Lightly grease a 9x2-inch
round cake pan, line the bottom with parchment, and flour the sides (but not the bottom).
Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add
the sugar and whisk until well blended. Measure the oil into a 1-cup liquid measure, add the egg
and vanilla, and mix with a fork to blend. Add the egg-oil mixture to the dry ingredients and then
add the water. Whisk until the dry ingredients are just moist, about 1 minute, scraping down the
sides of the bowl. Pour the batter into the prepared pan.
Bake until a pick inserted into the center of the cake comes out clean, 32 to 34 minutes. Let cool
on a rack for 20 minutes. Lightly grease a wire rack, invert the cake onto it, lift off the pan, peel
off the paper, and let the cake cool completely.
Make the mousse:
** Apr 30 Wed 14:58 **
Groupsr h- : Set up an ice bath by partially filling a large bowl with cold water
and some ice.
Combine the cream and cocoa in a large saucepan set over medium heat. Bring to a full boil,
whisking occasionally to blend in the cocoa. Slide the pan off the heat and immediately add the
chopped chocolate and the butter; whisk slowly until melted and smooth.
Scrape the chocolate mixture into a large bowl. Add the vanilla and salt. Set over the ice bath
and stir constantly with a rubber spatula, scraping the sides very frequently, until the chocolate
cools to room temperature (dont stop stirring or lumps will form) Remove the bowl from the ice
bath.
Put the whites in a large clean bowl. Whip with an electric mixer on medium-low speed until very
foamy. Increase the speed to medium high and beat until the whites form very loose, soft peaks.
Slowly add the sugar. Continue beating until the whites are shiny and form floppy peaks.
Working quickly, scoop about a third of the whites into the cooled chocolate mixture and fold
together with a rubber spatula or a whisk until blended. Scrape the remaining whites into the
chocolate and fold together gently but thoroughly. Scoop out about 1 cup of the mousse into a
bowl, cover, and refrigerate for finishing touchups. Use the rest of the mousse to assemble the
cake.
To assemble the cake:
Set the ring of a 9-inch springform pan on a large, flat cake plate. To cut the cake into layers, it
helps if the cake is slightly chilled. Set the cake bottom side up on a parchment-lined work
surface. Cut into three equal layers. Set aside without separating the layers.

** Apr 30 Wed 15:01 **
Groupsr h- : Gently flip the top cake layer (really the bottom) upside down and
center it in the springform ring so the mousse can flow over the edge to frost the sides; handle
the cake carefully (if it breaks, just piece it together). Scoop about one-third of the mousse (a
heaping 2 cups) onto the cake layer in the ring and gently spread to cover. Flip the next cake
layer (the center) on top of the mousse and press gently to level it, if necessary. Scoop half of the
remaining mousse over the layer and spread gently. Flip the remaining cake layer upside down
and set it on top of the mousse. Press gently to level it. Spread on the remaining mousse and
smooth the top; the cake should fill the ring (dont worry if a little mousse leaks out of the bottom).

If youre decorating the cake with nuts, add enough mousse to the top layer of the cake so it
comes to the rim of the springform ring. Smooth the top with a metal spatula or the flat, straight
edge of a long knife. Pull an icing comb or a long serrated knife across the mousse, making a
wavy pattern. If the pattern doesn't hold, pop the cake in the fridge for 5- to 10-minute intervals
so the mousse starts to set, and then try again. (If you're wrapping the cake with a chocolate
band, skip this step) Put the cake in the fridge for at least 6 hours and up to 24.
To decorate:
Take the cake from the fridge. Run a long, thin knife or metal spatula under hot water and dry it
well. Slide the warm knife between the cake and the ring, pressing the knife against the ring, to
loosen the cake. Carefully release the springform clasp; gently pry it all the way open. Lift off the
ring and clean the plate edge. If youre decorating the cake with nuts, mold strips of foil around
the cake plate to keep it clean.
If the cakes sides have bare patches, use a small metal spatula to touch them up with some of
the reserved mousse. Chill the cake.
** Apr 30 Wed 15:18 **
Groupsr h- : To decorate with nuts: Scoop up a handful of the walnuts in one
hand and pat them onto the side of the cake. Many will fall off but you'll be left with a single layer
of nuts. Repeat, rotating the cake to cover all the sides.
Once decorated, keep the cake refrigerated and serve it within 8 hours. Remove from the fridge
10 to 15 minutes before serving
** Apr 30 Wed 15:20 **
Groupsr h- : Cake
1 box white cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 tablespoon unsweetened baking cocoa
2 teaspoons royal blue paste food color
1 toothpickful violet paste food color
Frosting
1 jar (7 oz) marshmallow creme
1 cup butter or margarine, softened
2 1/2 cups powdered sugar
1/8 teaspoon salt
Heat oven to 325F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans,
or spray with baking spray with flour.
In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on
medium speed 2 minutes, scraping bowl occasionally.
Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly
touched in center. Cool 15 minutes. Remove from pans; cool completely.
Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to
20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in
powdered sugar and salt until smooth.
If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer,
top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top
side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost
side and top of cake with remaining frosting. Store loosely covered.Cake
1 box white cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 tablespoon unsweetened baking cocoa
2 teaspoons royal blue paste food color
1 toothpickful violet paste food color
Frosting
1 jar (7 oz) marshmallow creme
1 cup butter or margarine, softened
2 1/2 cups powdered sugar
1/8 teaspoon salt
Heat oven to 325F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans,
or spray with baking spray with flour.
In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on
medium speed 2 minutes, scraping bowl occasionally.
Divide batter evenly
** Apr 30 Wed 15:25 **
Groupsr h- : Divide batter evenly among pans. Bake 22 to 27 minutes or until
top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool
completely.
Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to
20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in
powdered sugar and salt until smooth.
If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer,
top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top
side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost
side and top of cake with remaining frosting. Store loosely covered.
** Apr 30 Wed 15:26 **
Groupsr h- : Tips: To get the royal blue velvet color, remember the toothpickful
of violet paste food color; if forgotten, the cake will bake up turquoise in color.
Use paste food color to achieve the royal blue velvet color. If you use liquid or gel food color,
your cake color will vary.
To make candy garnish, line cookie sheet with foil, and spray with cooking spray. In 2-quart
saucepan, stir together 1 cup sugar, 1/2 cup corn syrup and 1/4 cup water. Cook and stir over
medium heat until sugar dissolves; heat to boiling. Without stirring, heat to 300F to 310F, or
until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from
heat and stir in desired amount blue food color. Pour onto cookie sheet in random design. Let
cool, and break into pieces. Garnish cake with candy pieces as desired
Hanifa Suleman
Butternut n avo salad
Cube butternut.
Fry garlic in littl oil .
Add butternut, salt n pepper.
Once cooked, empty into serving dish.
Allow to cool.
Drizzl wellingtons sweet chilli sauce. Not too much.
Thinly sliced onion.
Sliced avo (mixed with lemon, litl salt n pepper)
Lastly, sprinkle toasted sesame, chopped pecans, sunflower seeds and poppy seeds. (A tbl or 2
of each or whatever u like)add oso toasted almonds chopped This is V Tasty
Fresh cream croissants
2 cups flour
2 tsp bakin powder
1/2 tsp salt
1/2 tsp blk pepper
125g marg/butter
250ml fresh cream
500g cooked steak/chicken filling
1 egg for brushing
Mix dry ingred in a dish. Rub in the butter. Bind into a soft dough with the fresh cream. Divide
dough into 4 portions. Roll out each portion to a large round 30cm in diam.
Cut each round into 8 wedges. Place some filling on the broad side of each wedge. Roll from
broad side to the narrow and shape into a croissant. Brush with egg and sprinkle parsley or
sesame seeds. Or sprinkle some grated cheese and chopped green/red peppers. Bake at 180
for 10-12 minutes.
Ginger minty.
5 small ginger pieces.
5-10 mint.
1 cup icing sugaR.
Lime corDial (one lid). Ginger ale/beer.
1 cup ice.
Put ginger ,ice ,sugar ,mint and cordial in smoothie mAker and blend den top wt giner beer/ale
(we put lemonade also )
Iced Tea:
3 x 5Roses teabags
2 1/2 cups boiling water
Make tea & allow to cool
3/4 cup water + 3/4 cup sugar boil & make a syrup. Add to tea together with 1/2 cup Roses lime
cordial. Top with 1.5 litre lemonade or sprite. Sliced strawberries, mint leaves, lemon slices.
Freeze for 45mins until nice & chilled. Enjoy
BERRY APPLE PUNCH...
~ 1l Liqui-fruit berry blaze
~ 1l Liqui-fruit apple
~ 1l 7-up
~ 420g canned fruit c0cktail with juice
makes 3 1/2 litres... Liquidize everything with the fruit cocktail. Just before serving had the sprite
and Ice and Mint leaves on topBaklava
1 pkt phyllo pastry
Nut mixture:
300g almonds / pecan / coconut
7ml ground cinnamon
30ml sugar
Syrup:
500ml water
500ml sugar
20ml lemon juice
2 cloves
1 cinnamon stick
Melted butter for brushing between layers.
Do the following layers:
1. 6 sheets phyllo with butter inbetween each,
2. half the nuts, mix
3. 3 more layers of phyllo,
4. rest of the nuts,
5. 5 -6 layers phyllo.
Brush butter on top.
Cut into triangles before baking
Bake at 180 for 30 - 40 minutes.
Syrup can be poured over immediately or when baklava has cooled.Malaysian Soup
Make a paste of water n cream of chicken soup, leave aside. can use two packets ,
depending on quantity making!
I onion
3 chicken fillets- cubed or boiled and shredded
Braise chopped onion in butter and oil mixture , in a pot , crushed garlic, sml cubes of
chicken fillet n let sizzle,add salt, pepper, ground green chillies, crushed black pepper and cook
until chicken is cooked. can also add little freshly chopped parsley.
Now add soup paste! Leave to boil after adding 2-3 cups boiling water . Then add milk ( u need
to judge quantity according to colour ) , I use about 1 cup for I packet soup. Lastly add 1 cup
fresh cream for a creamier mixture! can also use 1 can ideal milk ! Even if making
double recipe, one can is enough. Lastly add chopped green dhania and shallot and more salt
and pepper to taste ! ENJOY! Halima!
TANDOORI CHICKEN PASTE
25 l ( tablespoons)crushed garlic.
12.5 l ( tablespoon)crushed ginger.
25 l ( tablespoons)crushed chillies.
12.5 l ( tablespoon)paprika.
12.5 l ( tablespoon)arad.
10 l ( teaspoons)ground elachi.
l ( teaspoon)crushed saffron.
25 l ( tablespoons)vinegar or lemon juice.
teaspoon orange colouring powder.
teaspoon red colour
tablespoons salt
METHOD:
Prepare a paste by mixing the above ingredients.This is a large quantity, so you will require per
kilo of meat 2 or 3 heaped tablespoons of this paste mixed with 4 tablespoons yoghurt..
Now Tandoori paste is ready.
Left over can be freezed.
**************
Now the next step is to mix this paste to the chicken.
Wash the chicken properly and cut the chicken into pieces. Now with a knife cut two to three
slashes so that the tandoori paste penetrates deep in chicken and make your food tastier. Now
add 3 tablespoons of lemon juice to the chicken and mix it with the paste prepared. Now
marinate chicken for one or two hours.
You have few options either roast the chicken, braai or cook.
*Add oil or ghee as required for either braai, roast or cooking.
*For cooking you will need some water for meat to be done.
Mince Pilaau
500g Steak Mince
2 medium Onions sliced
2 to 3 Tomatoes cubed
1 1/2 tsp Ginger Garlic
1 to 2 tsps Fresh Red Masala
1 tsp Chilli Powder
Little Haldi
2 1/2 tsp Dhana-Jeera
1/2 tsp Crushed Jeera
1 1/2 cups Ashoka Basmati or Veetee Rice boiled
2 or 3 Boiled Eggs
2 sml Potatoes Fried
1 cup Fried Onions
Method:
Take sliced onions n braise in ghee wid little whole jeera seeds n cinnamon sticks,mke onions
golden brown n add ur tomatoes wid de masalas,cook till tomatoes r soft n dry ur masala a
little,add ur mince wid de ginger-garlic n cook till done,n not too dry,mus be wettish,garnish wid
fresh dhanya,n add 3/4 cup fried onions in mince n de remaining add to de rice...Set in a pyrex
mince add potatoes n boiled eggs n rice on de top...Steam for a little while until done.Enjoy
Spicy Corn Dogs
serves 8
Ingredients
300 ml corn meal or polenta
150 ml flour
7 ml baking powder
5 ml barbeque spice
2 eggs
200 250 ml milk
enough oil for deep-frying
8 pieces of cooked boerewors (about 500 g)
a little cake four for dusting the sausages
Method
Cut the sausages in 8 even pieces and cook in a pan with a little oil. Cool the sausages. Pour the
corn flour, flour, baking powder and spice in a bowl. Whisk the eggs and 200 ml of the milk
together and add to the flour mixture. If the mixture is too thick, add a little more milk. Heat the oil
in a deep pan ( I find a wok works best). Stick a piece of sausage on a wooden skewer and roll
the sausage in flour. Now dip it in the batter and let the excess batter run off. Dip into the hot oil
and turn to fry on all sides. When golden brown, remove from the oil and drain on kitchen towel. I
find that I can only manage 2 corn dogs at a time in the oil. Be very careful for the hot oil.
Spicy Mustard
125 ml yellow sweet mustard I use Wimpy mustard
30 ml chopped Peppadew
Method
Mix the mustard and Peppadew and serve with the hot corn dogs.
Bread pillows. 1 cup chicken fillet cubed n cooked in green masala,salt,little arad n dhana jeeru.
Mash 2 boiled potatoes n season with salt,pepper,aromat n little lemon pePper. 1 cup cheese.
Mix altogether. Take your bread, cut the crusts n roll out flat. Cut a slice in two. Put a rounded
spoon of filling n seal with lai on sides. It will look like a pillow. Neaten edges. Fry in deep hot oil.
SCOOPED POTATO WITH CORN FILLING
Ingredients:
6 8 potatoes
1 onion grated
2 cups frozen corn
salt to taste
red chillies fine
margarine / butter
green chillies cut
Method:
Boil potatoes in jacket. Remove peel and scoop hole in centre
Saut onions in margarine. Add cut green chillies
Add frozen corn
Add salt, red fine chillies
Stir fry for +/- 2 minutes
Fill in scooped potato
Cut foil. Put a little margarine / butter on foil
Put a scoop of margarine / butter over the filling
Cover and bake for an hour at 180*C
Serve as savoury or side dish with any dry meat (roast leg, chicken, steak
or chops, etc).
Butter Kebab
kg chicken mince
3 slices bread, brown or white - put in magimix or food processor
1 tblsp green masala
1 tsp Salt
1 onion (grated & squeeze out water)
Green dhana
Mix together and add cup oil
Butter mixture:
cup soft butter
cup grated cheese
Green chutney
Mix together, layer in pyrex and freeze.
Form kebabs and put cube butter mixture in the center, dip in egg and crumbs, put in foil cups,
bake till done and serve.
Pizza ~SWIRL 1 cup self raising flour,salt to taste,oreganum and enuf sour milk to make a Soft
Dough ...make a soft pizza dough.roll out into a rectangle as u wud for chelsea.smear mayo n
tomato sauce on base.add polony or any meat and sprinkle with cheese.roll like a swiss roll.and
slice like chelsea.place on tray n bake til done.
CUPCAKE MACAROONS. 125 grams butter
125 ml milk
1 teaspoon vanilla essence
2 large eggs
teaspoon salt
2 teaspoons baking powder
teaspoon of 5 different food colouring (Liquid)
METHOD
Preheat oven to 180 degrees
Combine all the ingredients in a large mixing bowl starting with the wet and then gradually adding
the dry ingredients. Beat with an electric beater until smooth, for about 2-3 minutes. Divide batter
among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4
teaspoon food color to each bowl of cake mixture. Ensure colour is blended well with mixture. Fill
each small muffin cup with 1 level measuring tablespoon batter.
Bake for about 15-20 minutes or until toothpick inserted in center comes out clean. Make sure
the mixture is baked but not brown as it will lose the colour effect. Cool 5 minutes; remove from
pan. Cool completely, about 10 minutes.
Assemble each cupcake macaroon using 2 mini cupcakes. Cut the tops off each cupcake
horizontally.
Spread or pipe about 1 tablespoon frosting/filling of your choice on cut side of 1 cupcake top.
Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat
with remaining cupcake tops. Store loosely covered.
MANGO GRANITA. Canned mangoes410g/fresh mangoes 21/4 cups milk 4tab sugar 1tsp
elachie powder 1tab rosewater 300ml cold water. Use only half of milk and add rest of
ingredients n blend in liquidiser till smooth. Add rest of milk. Our into tuperware container n
freeze. After 1hour scrape with fork ti breakdown ice crystals. Freeze.
KABAABS. 1/2 kg steak mince. 1/2 tbsp ginger. 1/2 tbsp garlic. Salt. 1/4 tsp haldi. 1/3 tbsp fine
jeero. 2 handfulls half crushed dhana. Fine green chillies. 1/4 brown bread made into crumbs. 1
egg. Green dhanya handfull cut fine. 12 a lemon juice Wash mince n drain all water. In a dish put
alll the ingrediaents mix nicely add your mince. Mag mix and form into long kabaabs n freeze so
they nice n firm. I do this in the mornings. I also make pittas in the mornings n leave aside or
when lazy i buy my pittas i make salad with only. Lettuce cut fine. Cucumber peeled n cut into
small cubes. Put salt little sugar n vingar leave aside. Make green chutney leave aside. Oil ur
oven pan put ur kabaabs n bake in preheated oven till done they might be water coming out.
Take a pan. Put. 60gms butter. 1/2 a lemon juice. Melt n put ur baked kabaabs in they n turn and
toss till all water is burnt n kabaabs look nice n medium brown. Warm ur pittas. Cut in HALF. Fill
pokect with. Nola mayo. Salad. Kabaab. Green chutney on kabaab and a dash of mayo again. Its
simply divine. Plz adjust masallahs in kabAabs coz i dont have exect measurments. Zubeida
Citrus and mixed nut salad salad ing. Lettuce chopped fine. Cucumbers sliced baby carrots red
onion oranges cubed almonds macademias and pecans. Arrange salad ing in a platter add
oranges. Fry nuts in olive oil sprinkle over salad sprinkle crushed red chillies over. Dressing.
1/2cup mayo 1 tab honey 1 tsp brown sugar salt and pepper parsley and mixrd herbs 3/4 tsp
chillie powder 1/2tsp crushed red chillies 1 tab vinegar mix all together and add sum fried nuts to
dressing. And serve
CONFINEMENT / HUWAWAR RECIPES
GINGER CHICKEN
1 chicken, cut cleaned and washed
1 onion (grated)
1 tsp salt
1 tblsp ginger
1 tblsp garlic
Pinch of arad
Whole black pepper
Tuj
1 tsp garlic
1 tsp white pepper
Pinch of green chillies (optional)
Marinate chicken with above ingredients. Warm ghee, add chicken and cook till done. Serve with
veggies like baby carrots, marrows, mushrooms and baby potatoes.
CHICKEN ALA KIEV
kg chicken fillet
tsp black pepper
tsp salt
tsp dry dhana
Butter
Slice chicken fillet in half butterfly way, tenderize it with a mallet on both sides. Lay flat on table
and sprinkle salt, pepper, dry dhana on 1 side, put a piece of butter on the edge of the fillet, roll
fillet tightly like a swiss roll, dip in flour, egg and breadcrumbs, leave it in the fridge for half a day
and fry in shallow oil till done.

HOOWA SOOKH MOOKH
250gr hoowa, cleaned and sifted
100gr badaam (sliced)
2 tblsp khus khus
5 tblsp tal
5 tblsp coconut
Roast everything together in the oven on low heat, combine all the ingredients in a dish and mix
well, store in an airtight container, eat approx 2 tsp after meal
AADU PAAK
2 cups ghee
2-3 cups fresh ginger (minced)
2-3 cups coconut (minced)
500grams ghor
1 cup chopped almonds
cup kajoor
1 cup chopped pista
1 cup honey
1 tblsp khus khus
2 tsp aharyo
1 tsp saffron
2 tsp ground elachi
tsp ground nutmeg
Heat ghee, add ginger and braise for 2 minutes, add coconut and ghor and stir until ghor is
melted, add nuts honey, khus khus and aharyo, braise well on a low heat, lastly add spices.
*more coconut and nuts can be added if desired
CHOC MOUSSE
100gr marshmallows
100gr cadboury chocalate
cup milk
2 tblsp butter
250 ml fresh cream (whipped)
Heat marshmallows, milk, choc and butter on low heat stirring all the time until combined, when
done if u find lumps then strain and leave to cool...fold in fresh cream, leave to set in fridge and
pipe into dessert cups, decorate as desired and serve chilled
Enjoy a Mexican feast with this recipe for Beef Tacos
Ingredients
1 medium onion, chopped
450g ground lean mince
2 cloves garlic, minced
1 tablespoon ssamjang *optional
1 teaspoon tomato paste
Taco seasoning:
1/2 teaspoon gochugaru or cayenne pepper
1 tablespoon ground cumin
1/2 teaspoons cornstarch or flour
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon ground coriander
Other ingredients:
Corn shells
Sour Cream
lettuce
Chili Peppers
Shredded Cheese
Tomatoes
Chopped Scallions (green onions)
Avocado*optional
Directions
Mix all the ingredients for the taco meat seasoning.
Saute onion and after 2-3 minutes add ground beef and garlic.
Break the ground beef and add seasoning and saute until completely cooked.
Add Ssamjang and tomato paste; stir to combine.
Let it cool down for a minute or two until putting them in the hard corn shells.
Mini nandoes burgers. Half kg fillet stripped. Marinate in. 1tsp salt. Half tsp balck pepper. 1tsp
garlic. 1tsp coarse red chillies. 2tblsp vinegar. 2tblsp nandos hot peri peri. 2tblsp wild herb. Cook
in a pan with ghee. 12 mini portugese rolls slit. Spread sandwhich cream. Lettuce. Tomato slices.
Chicken. Drizzle over 1tblsp nandos lemn and herb box sauce! Serve with chips.
TROPICAL DRINK
1l tropika pineapple
1l tropika orange
1 l granadilla twist
mix together
Liquidize
1 pinepapple with 2 cups water
5 oranges with 1 cupl water
6 granadillas with 1 cup water water
liquidize each fruit seperately and strain into tropika, sweeten with sugar and serve chilled.
GREEN QUENCHER
1 litre cream soda (chilled)
1 litre sprite (chilled)
1 large apple grated
1 cup passion fruit cordial.(I use rose's) 2 kiwi diced
Ice
Mix all together and serve..
Steak pie recipe
Ingredients
filling of choice chicken or steak
dough
2 cups cake flour
2 tsps baking powder
1.2 tsp salt
125g butter
1 egg
cup milk
cup water
Method
Sift dry ingredients into a food processor. Add butter and form into crumbs. Heat the milk and
water together over a low heat, add the egg and beat well.
Make dough with the milk, water and egg mixture. Divide dough into 2 and roll out the first half
into a rectangle shape to fit into greased pyrex 26 x 22 cm dish. In your filling either chicken or
steak, add some mayyonnaise, mustard sauce, chilli sauce of choice, tomato sauce , picalilli and
some cut up gherkins and cubed fried potatoes that have been spiced with salt and chillie
powder. Spread fillng on bottom half of dough. Thereafter roll the second half of dough and place
over filling. Brush with egg and sprinkle till. Bake in a preheated oven 180c until pie is golden
brown. When cold cut into squares and serve with chutney of choice.
Spinach pancakes: make pancakes, set aside. Filling: braise 1 big onion until braised slightly
brown, add crushed garlic. Add chopped spinach salt n pepper. Wen spincah is cooked n water
completely burned, add milk, seperate cup add 1 n half TBSP flour mix wit lil milk make paste,
add to spinach, add salt. Add grated cheese, lil bit fresh cream. Cook until thickish. Fill pancakes
, top with cheese, drizzle mayo n sprinkle paprika or chilli powder heat in micro, eat wit greek
salad devine.
TZATZIKI
grated cucumber
green chilli
salt
yogurt. Mint.
PITA
5 cup cake flour
4 tblsp sugar
1 tsp salt
Mix above together then dissolve:
1 1/2 pkt yeast with 1:4 cup water
1 cup milk
1 cup water
3/4 cup oil
1 egg
Make dough and allow to rise. Roll out thicker than roti cut with cutter and bake in very hot oven
for a few min until it puffs up.
FALAFEL::: 3 cups pea dholl 2 cups crushed moong soak overnight wash and remove exces
skin from moong dholl drain well add to magimix dhania and green chillies and grind den add 3
boiled potatoes to dough before frying add grated onion salt and baking powder
Minced meat turnovers
Yoghurt Dough:
( this is a very fine and super Turkish dough)
cup oil
cup soft cold margarine
cup plain yoghurt
2 tsp very leveled baking powder
flour according to feeling.
(Use any 1 cup u have for all the measurementsbest is to use the real measuring cup)
I used nearly 400 gram flour, kept adding and mixing till it was soft and silky It could be less or
even more as I said we feel it ourselves when the dough is done..
-Mix the yoghurt, oil, margarine and baking powder in a bowl.
-Now fold in the flour and keep mixing with your hands.
Its hard to measure how much, but till u will feel that the dough is soft and all the liquid
ingredients have been absorbed.
It is a very very creamy dough, you can work with it immediately, it needs no rest.
Prepared the Qeema as we do for any filling but not the typical hot one, it tastes very good with
light and is with less spices:
200gr Minced meat
2 medium onion sliced
2 green chilies chopped
1tsbl G/G paste
salt to taste
red chili flakes to taste
1/2 cup water
-i mixed all of these in the minced meat and cooked till all mixed up and the meat was ready
-added 2 tbs oil and stir all till dry
-let cool and then do the filling
-overlap and seal by pressing the edges
-sprinkle some seasam and black onion seeds
-i dont brush any egg or butter its hte natural colour it gets
-coz this dough is very very soft we dont need to make it look too tidy
I love it with all its uneven corners and edges, its so fluffy and soft and soooooooooooooo
yummmmyyy : )
Bake in a preheated oven on 170for around 20 minutes till they are nice golden brown!
Very easy and quick, the minced mustnt be tooo hot n spicy, it tastes really gooooood like a cold
snack
Enjoy!!! ( recipe from net)
Seafood bhajia 150g Snowflake Self Raising Flour
15ml Moir's Baking Powder
125ml Danone Nutriday Low Fat Smooth Yoghurt, plain
2 eggs, lightly beaten
500g uncooked prawns, shelled
200g calamari
1 tin baby clams, drained
1 medium onion, finely chopped
100ml fresh dhania, chopped
30ml lemon juice
1 lemon, for rind
3 red chillies, finely chopped
5ml garlic paste
5ml Robertsons Ground Turmeric
5ml Robertsons Ground Coriander
5ml Robertsons Ground Cumin
5ml Robertsons Cayenne Pepper
salt to taste
canola oil, for deep frying
Garlic Chilli Mayonnaise:
100ml Danone Nutriday Low Fat Smooth Yoghurt, plain
30ml garlic paste
5ml Robertsons Cayenne Pepper
2 red chillies, pips removed and chopped
100ml Crosse & Blackwell Low Fat Mayonnaise
Directions
Into a large bowl, sift flour and baking powder.
Separately, whisk yoghurt with eggs till blended and add to dry ingredients, mixing to form a stiff
batter.
Add all other ingredients, except oil. Allow to rest for 30min.
Heat oil in a deep pot and drop teaspoonsful batter into hot oil. Allow the bhajias to fry until
cooked.
Drain on absorbent paper. Do not place on top of each other when cooling but spread out on an
even surface.
Peanutbutter chutney
Ingredients
1 bunch of green dhania
Half cup mint
green chillies 2 taste
Half cup white vinegar
1 bottle crunchy or plain blackcat peanut butter
Half cup mayonaise
4 thls oil
Curry leaves
Method
liquidize dhania, mint, green chillies, and white vinegar. Add more vinegar if chutney is too thick.
Empty out the peanut butter bowl. Add the green chutny mixture 2 mix well. Then add
the mayonaise oil curry leaves. add somegreen colouring 2 gt nyc green colour. Bottle
refrigerate. This chutny delish any dish.
NB

mixture 2 thick js add more mayonaise.


S

um

Aa

.
~ Peri Peri Chicken Avocado & Pineapple Salad:
{

Simple, Yet Scrumptious & Appetising Salad. 's Healthy, Quick & Fresh}.
- 50 G Chicken Fillet Cut Strips
- 3 Tablespoons Amina's Peri Peri Braai Marinade
- 3 Tablespoons Oil
- 2 Ripe, Firm Avocados Cut Thin Wedges
- 1 Pineapple Cut Small Triangles
- 1/2

Lettuce, Shredded
- 1 Large Carrot, Julienned
- 1/4 English Cucumber, Cut Thin Slices
- 2 Ripe, Firm Tomatoes, Cut Into 8's
- Salt & Pepper To Season Salad.
Method:
Marinate Chicken Strips Amina's Peri Peri Marinade For 3- 4 Hours And Grill

Pan
Oven Using Oil.

Large Salad Bowl Add The Salad Ingredients, Lightly Season And Toss
Around Gently As Not To Break The Avocado & Tomato. Allow The Grilled Chicken Fillets To
Cool And Add To The Salad Bowl And Give

Mix, Then Drizzle Over The Top Amina's


Prego Sauce.
Pancake/crepe pasta
Chicken filling:
1/2 kg chic fillet cubed
1/2 onion cubed n braised in butter
1/2 tsp salt to taste
Little aromat
Ground blak pepper
Green chillies n dhania
1/2 tsp Dhania powder
1/2tsp chillie powder
1/2tsp ground garlic
1 medium tomato liquidised
Marinate filling in the above ingredients,melt butter in pot cook chicken.
2 Tblsp mayonaise(stir in chicken 1nce cooked)
Pancake/crepes:
1 cup flour
Pinch of salt
1 egg
2 cups milk
Method for pancakes: Whisk all ingredients 2gda to bake a smooth thin batter.
White sauce:
3 Tbslp butter
Salt n pepper to taste
2 Tblsp flour
2 cups milk
1/4 cup grated cheese
Method for white sauce: whisk all ingredients in a pot until thik(the way you would like it)
METHOD:
Fry pancakes in nonstok fryng pan with a little ghee,make it thin.put filling in half n fold it like
tortillas,dan set in pyrex next to each other.pour white sauce over dan cheese&pasrsly.
Bake at 180 degrees until cheese melts n heated thru,aprox 10 to 15mins

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