48
Where culinary artists meet! Tried and Tested Recipes from around the globe! Join for a whole selection of divine food!
ed
5 MINUTE WAFFLE
1 & 3/4 cup flour
3 tsp baking powder
½ tsp salt
2 large eggs lightly beaten
1 &1/4 cup milk
Combine all ingredients until you have a smooth batter.
Heat waffle maker and once it's ready evenly spread the batter.
Serve with:
vanilla ice cream or whipped cream,
strawberries
kiwi
pecan nuts
Nutella
golden syrup
oven on 180 degrees. Enjoy!
A collection of salads
Granny smith Salad
U beat fresh cream till stiff.sweeten. them add in chopped granny smith apples.
Can add mayo and yoghurt
Abt 2 tblsp icing sugar to 250 ml cream
Avo n strawberry
1 packet of mixed lettuce
A handful of strawberries
Cucumber slices
1 avo sliced
A handful roasted pine nuts or any other nuts
Handful raisins
Method
Arrange lettuce leaves on a platter dn arrange cucumber, sliced strawberries n sliced avo sprinkle da nuts n raisins
Make a dressing wid salt,pepper,pinch of sugar,lemon juice n olive oil drizzle over salad fb
Waldorf salad
2 red apples- cubed
1/2 cucumber- de seeded and cubed
1/2 cup peacans - chopped
1 ring feta - cubed
Combine in a bowl
Dressing:
1/2 cup creme fraich or sour cream
1/2 cup mayo
1T sugar
1T vinegar
1/4 tsp fresh ground red chillies
Fresh ground pepper
1/4 tsp salt
Whisk and add to above.
Shred lettuce leaves and line a bowl. Pour dressed salad over just before serving
Almond salad. In a pan fry shopped almonds and sesame seeds till light pink in abt 1/4 cup olive oil ( ull need abt a cup almnds and abt 3 tblsp sesame bt its yum wd more nuts)
Drain access oil and keep aside, season nuts with salt n cayenne peppr.
Lay ur platter wid lettuce, cucumber, feta, colour peppers, roughly broken up kajoor, pineapple( I just buy tinned pienapp)
Then pour dressing over the salad :
Abt 1/2 cup mayo, 4 tblsp mustard, 4 tsp sugar, 1 tsp soya sauce, 4 tsp lem juice, access oil, salt n ground black peppr ( jus taste it k cz I dnt knw exact quantities- u myt need mre dressing oso cz its yum )
Top the salad with the nuts:)
U cn add avo or starwbs don't put olive or tomato in here its nasty lol
Doritoe pepperdew salad
Blue pkt doritos (big pkt), yellow packet lays (big pkt), feta cheese, gouda cheese, bottle of pepperdews, mixed herbs, chopped tomatoes, cubed green peppers, green chillies.
Sour cream mixture: 1 x 250ml sour cream, 2 tbls mayo, pinch of black and lemon pepper.
Method: layer sum of both the chips on bottom of pyrex or casserole dish, grate gouda cheese over,throw feta over.. Add more chips, grate more gouda and throw more feta, throw chopped up tomatoes over feta, cut green chillies and throw over, throw green pepper over, spread sour cream mixture over..Place pepperdews over. Grate more cheese and sprinkle herbs. Bake till cheese melts.
Moroccan salad
Ingredients
4 eggs
1 small red & 1 small orange pepper
1 small red onion
1 carrot, peeled and grated
1 small head radicchio lettuce or other red leaves
325g canned sweetcorn drained
1 tbsp red wine vinegar
1tbsp olive oil
2 tbsp clear honey
1tsp balsamic
Salt & freshley ground pepper
1/2 tsp smoked paprika
1: Boil eggs for 8-10 min, cool under cold water, peel & set aside
2: line the base of jelly basin with wax rap.. Cut the eggs into thin slices & place at the bottom .. Layer up the veggies in any order until the basin is full
3: mix 2gther the vinegar , oil , honey , balsamic,and seasoning and mix with a spoon n pour over the top of the basin . Chill for 2 hours
Once chilled , turn over the salad on to a plate and remove the wax paper , the egg should now be ontop ..
Watermelon salad
1/4 watermelon cubed n de seeded
1 cucumber cubed
Abt 3 rings of feta cheese cubed
Toss ingredients together. Pour over dressing just before serving
Dressing:
Balsamic or regular vinegar
Lemon juice
Salt
Sugar
Lil olive oil
Mixed herbs
Whisk. Pour over salad. Enjoy
From another group
mushroom sauce steak tagliatelle
Ingredients
1 kg steak
1 tsp crushed garlic
1 tsp crushed green chillies
1 tsp salt to taste
1 tsp English mustard
1/2 tsp lemon pepper
Tomato sauce
Soya sauce
Worcester
sauce
Butter
Marinate for a few hours and cook till done
Mushroom sauce
1 onion chopped
1/2 tsp garlic
1/2 tsp green chillies
1/2 tsp salt
1/2 tsp aromat
Thyme and origanum to taste
Ground black pepper
2 tbs mayonnaise
1 cup fresh cream
1 cup sour cream
I punnet mushrooms
Saute onion in butter until soft ,add spices and mayo. Add mushrooms,when almost dry add sour cream and fresh cream and let it cook a little Grate 2 potatoes and fry Boil 14 bundles of
tagliatelle(pasta) and drain
Layer steak in plate,then pasta,then mushroom sauce and top with fried potato crisps. Serve immediately..from another group...sorry no pics.
Sourdough Basic White Hi Loaf
You need a scale preferably a digital kitchen scale.
1. Prepare your leaven: Feed the 200g starter with at least double the amount of flour and water (400g flour and 400g water filtered.) Cover with clingwrap.
Once it is ready about 4 to 5 hours later* then save 200g of the starter in a glass jar with about a capacity of 500ml, clingwrap and put in fridge to feed exactly 24 hours later*.
Pour the remaining starter into Kenwood bowl together with 3 tabs white sugar (don't worry about it being unhealthy the starter eats up all the sugar as well as the flour and converts it into good stuff) and 2 to 3 cups (Stonemilled GMO FREE) white flour (I used cold flour directly from the freezer. Knead well and add butter mixture as follows:
Melt up about 1 heaped tab butter, 1/4 cup milk and 2 tsp Himilayan fine Salt, warm. Beat into it 1 egg. Make sure mixture not too hot or egg will get cooked.
Once added, knead further very well until smooth and ultra soft. Place into 2 greased loaf pan. Cover with dish cloth and allow to rise overnight and bake on 175 degrees thermofan for about 20 to 30 minutes. Remove loaf from pan immediately and place it upside-down in pan for a soft crust. Slice with fine serrated knife once cooled.
You can make pizza bases with this or each burger buns etc. Just be sure to bake it less.
It tends to get tough very quickly if over baked.
* Tip: a quick tip to test if your starter is ready and strong enough to use to make the bread dough is to drop a spoonful of starter into a glass of water, if it sinks it's not ready and needs to mature longer. If it floats, it's ready and good to go.
* (NOTE: You need to feed your stater daily to maintain, if you not baking daily, you still need to feed daily but remove half and throw away and keep going, note the longest you can leave it unfed in fridge is 2 days, if going on holiday, read instructions below how to keep it alive)
Mediterranean Eggs 🍳
@azrahskitchencreations
In a large frying pan add in a drizzle of olive oil. Then add in 1 sliced llargebarge onion and allow to cook until translucent. Then add in 1 grated carrot and cook until tender. Season with salt. Add in 1 tin of diced tomatoes , cumin , turmeric and paprika. Allow this mixture to cook down till a thick sauce forms. Add in a handful of olives and mix well.
Make small holes in the above mixture in the pan and add eggs one by one. Close the lid and allow the eggs to cook for 2-3 minutes for a soft yolk.
Garnish with parsley , fresh green chilis and blobs of creamy feta.
CHOCOLATE LAMINGTON ROULADE
For the Swiss roll Sponge Cake:
5 eggs - whisk until fluffy, gradually add:
1/2 cup white sugar
1 tsp vanilla essence
Beat well.
Sift the following thrice:
1/2 cup flour
2 Tablespoons nestle cocoa
1 tsp baking powder
Fold into egg mixture very gently.
Pour into greased, lined Swiss roll pan. Bake at 180 for 7 - 10 minutes.
Roll up in damp cloth. Cool.
Beat 1 fresh cream with 2 Tablespoons castor sugar and few drops of vanilla essence.
Place in freezer to chill (not freeze).
Boil the following until thick
60g butter
1 and 1/2 cups icing sugar
1 cup boiling water
2 tsps cocoa powder
1 tsp Vanilla essence
Cool slightly. Open Swiss roll, pour chocolate sauce, sprinkle with coconut. Place tray on top and flip over, spread with fresh cream and roll up quickly.
Serve immediately.
*Chicken and Mushroom Tray Bake*
3 cups chicken fillet cubed
1 punnet mushrooms sliced
1 large onion chopped
1 cup tri color peppers cubed
1 Tablespoon ghee
2 tsps garlic
2 tsps green chillies
Salt to taste
Braise above until done and dry. Allow to cool.
In a separate bowl, beat the following together:
*1 cup fresh cream*
*1/4 cup flour*
*3 eggs*
*1/2 tsp baking powder*
Fold into chicken mixture and then add:
*2 cups grated cheese*
*Chopped dhanya*
Mix well and pour into greased Pyrex or oven tray.
Sprinkle with thal seeds and red onion rings.
Bake at 180 degrees for 30 minutes.
It must not be over baked, remove from oven whilst still moist.
Cocktail Chicken Burgers (Sliders)
Ingredients
500g ground white meat chicken
2 cups coarse to fine fresh bread crumbs, divided (about 4 slices)
1/2 cup milk
3 tablespoons grated sweet onion (or finely, finely minced)
1/4 teaspoon cayenne pepper (I used chilli powder and cayenne)
3/4 teaspoon coarse grained salt
Cracked black pepper
1 teaspoon olive oil
Directions
Be sure to use ground white meat chicken. You can also grind it yourself in a foodprocessor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.
Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. (I used shallow oil to fry) Serve immediately.
Chocolate Peppermint Sponge
Sponge Ingredients:
4 jumbo eggs -separated
1 cup sugar
2 tsps peppermint essence
Few drops green food coloring
1 and 1/4 cups flour
3 tsps baking powder
1/2 cup oil
1/2 cup boiling water
Preheat oven 180°C. Place a tray of water inside the oven to increase humidity (retains moisture in cake when baking).
Whisk egg whites until stiff.
Add yolks, sugar, essence, coloring and whisk until light and fluffy.
Fold in sieved flour and baking powder alternating with the liquids (boiling water and oil mixture).
Fold in gently and pour into greased and lined rectangular baking tray approx 20cm x 30cm.
Bake for about 15 minutes until skewer inserted comes out clean.
Cool slightly before unmoulding.
Pour ganache over while still warm and poke cake.
Decorate with aero mint curls.
Ganache:
180g Cadbury dairy milk
1 tin nestle cream
Melt chocolate, add nestle cream, beat well.
A COLLECTION OF VARIOUS PANCAKES, WAFFLES & CRUMPETS
(Radio Islam)
Fluffy crumpets
1 egg
3 tblsp sugar
1/2 tsp vanilla essence
2 tblsp oil
1/2 tsp salt
2 tsp baking powder
1 cup flour
1/2 - 3/4 cup milk
Mix all together...add choc chips and chopped strawberries...when done drizzle golden syrup..n decorate as desired...enjoy
SCOTCH CRUMPETS
2 tablespoons maziena
6 tablespoons cake flour
2 tablespoons oil
1 egg beaten
1/4 teaspoon salt
1 & 1/2 teaspoon baking powder
3 tablespoons sugar
1/2 cup milk
Mix all ingredients together. Beat till smooth.
Heat a pan, grease slightly. Drop spoonfuls the size of crumpets. I made minis.
When bubbles appear. Turn and brown on other side.
Enjoy.
PANCAKES
1 cup cake flour
1 tsp baking powder
1 tablespoon sugar
1/2 cup milk
1 egg
2 tablespoons oil
1 cup water or more
Pinch of salt
Sift cake flour and baking powder.
In a separate bowl mix milk, egg & water.
Pour into cake flour mix whisk till smooth and is liquid in consistency so it's easy to pour.
On a non stick pan drizzle some oil. Pour batter over. Once cooked flip over and cook on other side.
Serve with syrup of your choice or Nutella or cinnamon and sugar.
Lovely with berries.
I spread caramel treat, bananas & piped whipped cream. Closed pancake and piped cream, drizzled caramel and topped with a banana. For the Nutella I spread #nutella on pancake, strawberries and closed. Also drizzled Nutella over and chopped strawberries.
Variations
1. Sprinkle pancakes
Add 2 tablespoons sprinkles to batter. Serve with cream or ice cream.
2. Cardamom crepes
Add 1/2 teaspoon cardamon powder to batter.
3. Blueberry pancakes
Add some blueberries into batter. Serve with yogurt
4. Chocolate Chip pancakes
Add choc chips to batter. Serve with cream and melted chocolate.
5. Pecan & cinnamon pancakes
Add chopped pecan nuts to batter and 1/2 teaspoon cinnamon.
Stack pancakes and some butter on top of hot pancakes. Drizzle some golden syrup over and chopped pecans.
Add some crumbled tennis biscuits or digestive biscuits to batter. Once cook spoon filling in the middle and fold over.
For filling whip 250ml cream
Beat 1 small tub cream cheese. Fold whipped cream into cream cheese. On your crepe sprinkle some crumbled tennis biscuits. Pipe filling over. Sprinkle chopped strawberries. Fold over. Enjoy. ..
PANCAKE CASSEROLE
3 eggs
2 tbls sugar
4 tbls oil
Pinch salt
3 tbls maziena
1 cup flour
+- 3 cups milk
Liquidise above and make pancakes in non stick frying pan
Make filling of choice and roll pancakes with fillings and place in greased casserole dish then make white sauce n pour over pancakes, make Italian red sauce n spread over the white sauce
Lastly cover with cheese n herbs n pop into the oven till cheese melts and serve!
Italian red sauce
60g Butter
1 cup tomato sauce
Pepper
Salt
Green chillies
Garlic
Origanum
A drizzle of olive oil
Place above ingredients in saucepan & give a boil. Sauce is ready
Filling
½ kg Chicken fillet or steak - cubed
Green peppers diced
1 onion grated
Mushrooms
1 tsp Aromat
1 tsp chillie powder
Salt
Black pepper
Garlic
And 3 tbls sweet chillie sauce
Cook all ingredients except mushrooms n sweet chillie sauce till meat is cooked then add mushrooms & sc sauce let it sizzle a bit & the filling is ready..
MILKY LANE SAVOURY WAFFLE
Ingredients
2 cups flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla essence
Directions
In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.
Topping
750g Mozzarella Cheeses
8 Tblsp Miracle Whip
Mix 2gether and spread over waffles
Chop 1 pepper, 1 medium tomato n 8 mushrooms in cubes put over miracle whip. Grate cheddar cheese over topping sprinkle mixed herbs n bake 4 10 to 12 mins in a pre heat
WHY IS IT THAT I CAN DIGEST SOURDOUGH BREAD AND NOT COMMERCIAL BREAD?
21 DECEMBER 2017 BY VANESSA KIMBELL
So why is Sourdough bread healthier than ordinary bread?
One of the most commonly asked questions I get asked is why can I digest Sourdough bread, but not ordinary commercial bread? There are many reasons, and the answer for each person is different.
However research, often linked with IBS, indicates that the principal storage of phosphorus in seeds is found in the bran part of wheat and is called phytic acid can be a cause for digestive discomfort and bloating. In humans, and animals with one stomach, this phytic acid inhibits enzymes which are needed for the breakdown of proteins and starch in the stomach. It is this lack of enzymes which results in digestive difficulties. Ironically, commercially produced whole grain bread, generally perceived as “healthy,” is often the worst thing a person with a wheat intolerance should eat.
Luckily we have an ally, sourdough. The wild yeast and lactobacillus in the leaven neutralise the phytic acid as the bread proves through the acidification of the dough. This prevents the effects of the phytic acid and makes the bread easier for us to digest. These phytic acid molecules bind with other minerals, such as calcium, magnesium, iron and zinc, which make these important nutrients unavailable to us. Long slow fermentation of wheat can reduce phytates by up to 90%. There is an interesting study that compares the effects of different leavens (yeast, sourdough, and a mixture of both) on phytic acid degradation which assessed the repercussions of phytic acid breakdown on phosphorus and magnesium solubility during bread-making, that showed Sourdough fermentation was much more efficient than yeast fermentation in reducing the phytate content in whole wheat bread (-62 and -38%, respectively). The lactic acid bacteria present in sourdough enhanced acidification, which lead to increased magnesium and phosphorus solubility.
Simply put the phytase enzymes released by the yeasts as the dough acidifies effectively pre-digests the flour, which releases the micronutrients and in turn reduces bloating and digestive discomfort.
Sourdough bread also takes longer to digest; studies have shown that rye flour added to sourdough can help regulate blood sugar levels which helps ward off diabetes.
Sourdough is also a prebiotic, which helps to support the gut micobiome. It is one of the the subjects that we go into detail on in the sourdough for health courses.
What are the ingredients in Sourdough?
Just flour, water and salt – all the other unnatural ingredients that commercially produced bread include are eliminated. Cheap, industrially manufactured, Chorleywood processed bread relies on enzymes, preservatives, emulsifiers and improvers to bake bread at speed. These additives are also to blame for some people’s wheat intolerance.
Is sourdough expensive to make?
No. Using ordinary strong flour means you can make an 800g loaf for as little as 28p, although I encourage my students to use organic locally milled stoneground flour if they are able to
Is sourdough easy to make?
Yes. It takes about 15 minutes spread over the course of 24 hours. Ironically sourdough has a reputation of being difficult, but it is just a matter of understanding how the dough behaves and what factors affect it.
*Tandoori Baked Hake*
Fresh hake fillets (Seafood Market Alpine Road)
Marinade:
2 Tablespoons Seafood Dry Masala (Gorimas)
1/2 Freshly Squeezed lemon
Salt to taste
1 tsp Tumeric (optional for color)
1 tsp Crushed Garlic
2 - 3 Tablespoons Crosse & Blackwell Mayonnaise
Freshly chopped parsley
Mix all above together and marinate fish overnight.
In a separate pan, saute 1 thinly sliced onion gently. Then add:
1 cubed tomato
1 thinly sliced red sweet palmero pepper
1 Tab seafood marinade
Stir gently, cook until mushy. Arrange this over the fish together with sliced onions, sliced peppers and freshly chopped parsley.
Grill with blobs of butter for 15 minutes on high.
Garnish with more freshly chopped parsley.
Serve with Basmati rice or cheesy garlic rolls.
Mövenpick Omelette
By Sir AEV II
2 eggs (per person)
A good shake of each the following:
Salt
Black Pepper
Chillie Powder
Beat the above with fork then add:
1 Tablespoon roughly chopped onions
1 Tablespoon roughly chopped tomatoes
1 Tablespoon grated cheese
Heat a generous amount of ghee in a non stick pan, pour the egg mixture in, sprinkle with a generous amount of roughly chopped fresh dhanya(important). Fold over and flip. Do not over cook.
Serve immediately with Nandos mild Peri Peri Sauce (blue bottle) and lightly toasted bread.
Hertzoggies (Traditional South African Coconut Cups)
Nanis Favorite
(I found the recipe in my hand written book)
Coconut Filling:
120g /190ml raspberry jam
3 egg whites
1 cup castor sugar
2 cups coconut
Beat egg whites stiff..
Add castor, beat into meringue.
Add vanilla ess.
Fold in coconut.
Dough:
250g sifted flour
50ml/40g castor sugar
10ml baking powder
2ml salt
125g butter
2 egg yolks
20ml iced water (or a little more)
Sift flour, bp and salt.
Rub in butter to resemble breadcrumbs
Beat egg yolks and add water, beat and add to dry ingredients to form a soft dough, knead before you decide to add more water.
Knead smooth.
Roll out onto floured surface, use a 100mm diameter - large circles.
Line greased shallow patty pans with these. Place a little warm jam in each and generously spoon the coconut filling over the jam.
Bake at 180 C approx 10 - 15 minutes - do not over bake, base needs to be melt in the mouth.
Cool before serving.
Makes approx 30 cups.
Quick Coconut Cream and Granadilla sponge
Serves 6-8
INGREDIENTS
6 Eggs, separated
220 g Castor Sugar
1 cup Flour, sifted
500 ml Cream, whipped
2 cups fresh shredded coconut, toasted
200 g granadilla pulp or topping
200 g White Chocolate, shaved into thin shards with a potato peeler
METHOD
Preheat oven to 180°C. Paper and butter a 22cm diameter springform cake tin.
Beat the egg yolks and sugar until very thick, pale and creamy. Beat the egg whites and fold them into the yolks and sugar. Fold in the flour.
Pour into the tin and bake 30 minutes until well cooked or until a skewer inserted into the middle of the cake comes out clean.
Remove from the oven, cool completely, remove from the tin and cut the sponge through its equator into 3 equal layers.
Put the bottom layer onto a serving plate and spread ¼ of the cream on top. Sprinkle ½ cup of coconut and 1/3 of the shaved chocolate over the cream. Drizzle ½ the granadilla evenly on top.
Place the middle layer of the sponge on top and press down gently. Spread another 1/4 of the cream over this second layer of sponge. Sprinkle another ½ cup of coconut and another 1/3 of the shaved chocolate over the cream. Drizzle the remaining granadilla evenly on top.
Place the top layer of sponge on top. Spread the remaining cream evenly all over the sponge. Sprinkle the remaining coconut and chocolate over the cream.
Serve in wedges.
Smart tip: if you're short on time pick up a round sponge cake from the bakery in-store and assemble with filling.
COCONUT CAKE with passionfruit butter
INGREDIENTS
400g butter
2 cups (440g) caster sugar
2 tsp finely grated lemon rind
1 tsp coconut essence
4 eggs
2 cups (160g) desiccated coconut
3 cups (450g) self-raising flour
1/2 cup (75g) plain flour
1 cup (250ml) milk
1 cup (160g) pure icing sugar
2 tbs passionfruit pulp
PASSIONFRUIT BUTTER
65g butter, chopped
3/4 cup (165g) caster sugar
2 eggs, whisked
1/2 cup (125ml) passionfruit pulp
1/4 cup (60ml) lemon juice
2 tsp finely grated lemon rind
METHOD
Step 1
Preheat oven to 180C. Grease and line the base and sides of two 20cm round (base measurement) cake pans with baking paper.
Step 2
Use an electric mixer to beat the butter, sugar, lemon rind and coconut essence until pale and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the coconut, combined flours and milk in alternating batches, until just combined. Spoon mixture evenly among the prepared pans and smooth the surface with the back of a spoon.
Step 3
Bake in preheated oven for 50 minutes or until a skewer inserted in the centre comes out clean. Set aside for 5 minutes before turning onto a wire rack to cool completely.
Step 4
Meanwhile, to make the passionfruit butter, combine the butter, sugar, eggs, passionfruit pulp, lemon juice and lemon rind in a medium saucepan over medium-low heat. Cook, stirring, for 5-7 minutes or until mixture boils and thickens. Remove from heat. Transfer to a bowl and cover with plastic wrap. Place in the fridge to chill.
Step 5
Use a large serrated knife to trim the top of each cake to flatten. Split each cake in half crossways. Place a cake base on a serving plate. Spread one-third of the passionfruit curd over the cake. Continue layering with remaining cakes and passionfruit curd.
Step 6
Combine the icing sugar and enough passionfruit pulp to make a slightly runny icing. Pour over the top of the cake. Set aside to set. Cut into wedges to serve.
To the burger fillet, add:
chopped dhanya
Dash of chopped Green chillies
Dash of garlic
*Orange Country Cake* [Nani]
_(Makes 2 loaves or 1 sheet cake)_
250g butter
1 and 3/4 cups castor sugar
6 eggs
7 tsp bp
2 and 1/4 cups flour
3 tsps grated orange rind
1/4 cup milk
3/4 cup orange juice freshly squeezed
Cream butter and sugar.
Add eggs one at a time and beat very well.
Fold in sifted flour, baking powder, orange rind alternating with the Orange juice and milk mixture.
Pour into 2 greased and lined loaf pans (or a large oven tray 20cm x 30cm) and bake @175deg for 25/30 mins or until done.
Tip: To achieve a moist cake, place a tray filled with water in the oven to increase humidity while baking.
When done, remove from oven and pour hot orange syrup over hot cake while poking to drench cake.
*Orange Syrup recipe:*
1 and 1/2 cups Orange juice freshly squeezed
1 and half cups sugar
2 Tablespoons orange rind
Boil on medium high heat until sticky. Pour over cake while hot.
Swiss Baby:
WOOLIES INSPIRED CHOC SPONGE FINGERS
@najiya_t
Prepare in a baking tray your favourite chocolate sponge cake recipe..do not fill so much batter into pan..cake should not be too high..Bake and allow to cool..cut cake into equal size fingers
Freeze fingers till hard,to allow easier coating (i slit whole cake horizontally spread icing then sliced into equal sizes and froze.....then spread chocolate on sides and top)
ICING:125g butter
Beat with whisk till creamy then add :
2 cups icing sugar
Beat then add
Half cup nutella
2 tblsp milk
Cut frozen fingers in half and sandwich with icing
Melt Cadbury dairymilk choc with oil and coat entire finger in chocolate..leave to harden..
enjoy😍😋
Chicken Tikka Frankie
For the dough
2 cups all purpose flour
1 tsp salt
2 tbsp oil
1 pinch baking powder
Bind a soft pliable dough with luke warm water.
Cover the dough and set side for an hour.
Divide into equal balls.
Roll out thin rotis.
Half cook the rotis on a tawa.
Cover with a clean tea towel and set aside.
For the chicken
1kg chicken breasts cubed
1 cup yogurt
1 Tablespoon Cumin powder
1 Tablespoon Garam Massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon red Chilli Powder
1 Teaspoon green chilli paste
Juice of 1 lemon
1 heaped tbsp ginger garlic paste
Red food colouring
2 tbsp tomatoe paste
1/4 cup oil
Salt to taste
Blend all the ingredients in a blender except chicken. (Add 1tbsp fresh cream if u wish to)
Taste marinade and adjust flavouring.
Pour marinade over chicken and mix well.
Leave in fridge for atleast an hour.
Arrange on skewers.
Cook over coal on low heat or grill basting with butter and marinade frequently.
Cover cooked tikkas with foil and set aside.
To assemble
Heat a tawa.
Brush tawa with ghee/ butter
Place a roti on the tawa.
Beat an egg and drizzle on the roti.
Flip to cook the egg.
Remove onto clean plate or work surface.
Spread green chutney over the egg.
Arrange tikka in the centre.
Drizzle with mayo.
Grated cheese.
Sliced onion & tomatoes
Roll tight and wrap in foil.
Do same for all the rotis.
Serve immediately.
Shez Vig