Hummus Tried by Arnaaz Tarmohamed blend 1 can chickpeas with 1/4 tsp crushed garlic, 4 tbsp lemon juice, 1/2 tsp red chilli powder, 1/4 tsp crushed green chillies, sprinkle aromat to taste, 1 tbsp tahini paste, and 1/4 cup of the juice from the tin of chickpeas. Variation: coriander hummus - add 1 full handful coriander when blending. Red pepper hummus - add 1 red pepper chopped when blending.
Mugh Tried by Taskeen Seth (for 2 ppl halve this quantity) 3/4 to 1 cup green mugh, soaked overnight and then boiled til soft in 3/4 of a pot of water. In a seperate pot make a chutney as follows: 1 and 1/2 grated onions. 3 tomatoes grated 1 and 3/4 tsp red ginger garlic masala. 1/4 tsp arad. Salt to taste (I go with about 3/4tsp) 3tsp dhana jeero. Braise onions in ghee with a stick of cinamon, and a slit green chilli till golden. Add tomatos and spices and cook till done. When mugh is soft, add the chutney to the mugh and boil down to the correct consistency. Serve with lemon juice and creme fraiche
Grilled veggie pitas: Fatima Riaz Osman Fry slices of brinjal in olive oil. Once that's done, slice peppers and mushrooms. Place the veggies in the oven to grill for about 15mins. Once done spread hummus in brown pita with slices of avocado and the grilled veggies. Top with grilled haloumi. Enjoy.
Brinjal and ricotta bake Tried by Safeera Kaka 2 large brinjals Olive oil Salt Dhana jeeroo powder 250g ricotta cheese or crumbled feta 2 heaped tbl cream cheese Basil 2tbl Pine nuts toasted (I omitted these) 80mll fresh bread crumbs 1 tin italian style tomatoes Parmesan cheese (I could not find fresh parmesan so replaced it with cheddar/mozarella) Slice the brinjal into 6mm slices. Brush with olive oil and sprinkle lightly with sea salt and dhana jeeroo powder. Pop into a hot oven and cook until tender. Don't let it crisp. Set aside and allow to cool. Combine the cheeses, crumbs and season with fresh salt, pepper. Place a spoonful on the brinjal and roll up. Blitz the tomatoes(I seasoned it slightly with salt, pepper a dash of sugar and a pinch of ground green chillies) and lay in a casserole lay brinjals over and sprinkle liberally with cheese and torn basil leaves. Bake at 180 for 10-20min until cheese is melted. P.s if using feta instead of ricotta omitt the crumbs.
Ghisora. Variations by Arnaaz Tarmohamed and Sharona Dada Braise chopped onions, few curry leaves, 1/4 tsp whole jeera and 1/4 tsp mustard seeds, 1 whole green chilli chopped with little olive oil. Add grated tomatos : 1 tsp salt. 1 tsp chilli powder. 1 tsp roast masala. Squeeze lemon juice and allow tomato chutney to cook. Add ghisora (peeled, washed and cut how u prefer - I did it in circles) and allow to cook. Ghisora doesn't take long to cook and reach the appropriate softness. Serve with mealie meel roti. add 1 tsp dhana jeero to tomato chutney..and once ghisora is 3/4 way done..add the deshelled prawns (which were soaked in boiling water) and cook for few mins. Add lots of finely chopped dhania and serve with plain yoghurt and roti..
Mughni dhaar: Fatima Mayet Jassat steep 1 1/2 cup dhaar in sum water. Rinse well after half hour. In a pot heat 1 tbl sp ghee n 1 tblsp oil. Add 1 big onion chopped. Cook till soft n golden. Then add ffg spices: 1 tsp salt. 1 tsp dhana jeeru. 1 tsp red fine chillies. 1 tsp arad. 1 tbl sp red masala. 1 tbl sp lemon juice. A coupla curry leaves, n 1 green chilie. Let spices sizzle,then add 3 chopped tomatoes(I bamix till chopped but not completely pureed). Add 1/4 green,1/4 red,1/4 yellow peppers (cut into big cubes) At this stage put dhar in,lower heat completely n steam for about 45 min on low heat.if u want more dry then steam for longer period. We like it slightly wet! So I steam for bout 30-40 min. Serve wit roti,tomatoe n onion kachumbar,achaar, n papr.
Mix Vegetable Curry: Safiyya kapede 1 large onion chopped, 1 carrot julienne or cubed, potato cubed, half a punnet mushrooms halved, 2 cups cauliflower florets, 1 cup cabbage, 1 cup of green beans julienne, 3 medium tomatoes grated, 1 can of chickpeas, 2 tsp finely crushed garlic, 2 whole green chillies, 1/2tsp jeeru, 1/2tsp mustard seeds, few cinnamon stick, peppercorns, elaichi, and clove, 1 1/2tsp dhana jeeru powder, 1/2tsp arad, salt to taste, 1-1 1/2tsp chilli powder, Suhana Sabji Masala and Suhana Pav Bhaji Masala. Braise onion, whole chillies, jeeru, elaichi, cinnamon, cloves, mustard seeds, peppercorns and curry leaves. When onion turns pink add garlic and all masalas. Braise for a 1minute. Then add vegetables and salt, and grated tomatoes, cover and cook. No need to add water. Rinse chickpeas and add to pot. Slow cook till all water is absorbed and ghee separates from curry. Garnish with julienne ginger and dhania. Serve with roti.
Guar Mariam Top, tail and de seed the guar. Cos it's long, she cuts it into shorter lengths. Abt the length of ur middle finger. She boils it slightly in salted water. She says this helps with taste and it cooks quicker. She takes a heavy based pot adds some ghee. Heats it up and adds mustard seeds. After it crackles she add a very finely chopped onion and braises this. Then she added minced green chilli & minced ginger (she keeps it separate). She adds some dhana & jeero, but not to much. Lowers the heat and adds the guar. Seasons with sea salt at this point. She let's this cook and soak up the spice. Abt 15 minutes into the cooking she takes 2 cloves of garlic, crushes lightly and cuts roughly. Apparently, she says it makes the guar a bit slimy if you add the garlic too soon. My friend also says this. She let's it cook till soft and adds water if it gets too dry. She prepares a light masala chicken (marinates chicken in normal masala, braises onions, then adds marinated chicken, lemon juice and salt). Once her chicken is done, she adds the guar. It is so yummy, I always ask her to cook this for me whenever I visit. She serves this with roti. I hope this helps you cooking your guar.
Roasted veg n feta wrap (recipe frm my aunt in law): Yumna Minty Seth 3brinjals (cut in semi circles) 1pkt rosa tomatoes 4mixed peppers (cut in big cubes) Drizzle with olive oil n bake on a baking sheet for abt 30min. Dressing: balsamic vinegar, olive oil, honey, whole grain mustard, origanum, brown sugar, salt/b pepper (the recipe didn't give amounts for these, I started wt a Tbp of each n then adjusted acc to taste). Coat veggies in dressing n leave to 'marinade' for at least an hour. To assemble, use multi grain wraps frm woolies (or 1 of ur choice). Top with shredded lettuce, then the veg mixture, then crumble feta over. Roll up n secure, then serve :)
Patha Casserole: Fatima Riaz Osman I sliced patha and placed in an oven proof dish - drizzle with a bit of olive oil and bake for about 10mins. Thereafter I added a bit of chillie sauce over the patha, a tin of creamstyle sweetcorn, 250mls fresh cream, mushrooms, salt, pepper and grated cheese with parsley. Baked in oven until cheese melts. Fatima Riaz Osman: I normally throw fried pur after its baked in the oven. ( But didn't have so used doritos - sweet chillie).
Vegetable Stir Fry Tried by Mariam Fakir 2 tablespoons sunflower oil (I'm allergic to olives. U could use olive oil) 1/4 teaspoon kulanji seeds (nigella seeds) 1/2 teaspoon mustard seeds 250g frozen french style stir fry 1/2 teaspoon robertson garlic & herb seasoning 1/4 teaspoon herbal salt ( I use salts of the earth brand) 3/4 teaspoon ground biryani mix (normal biryani mix ground in a coffee grinder) 1/4 teaspoon tamarind paste (I have the concentrate variety). Heat oil in a wok. Add seeds. When mustard seeds pop add frozen stir fry. Stir fry for 2 minutes. Add all ingredients cept tamarind. Stir fry for @ 6 minutes. Once veg is cooked add tamarind. Ensure tamarind is well distributed.
Navratan Korma Tried by Mariam Fakir. Ingredients: 1 small onion, finely sliced 1 1/2 tablespoon ghee 1/2 teaspoon garlic 1 teaspoon mustard seeds 1/4 teaspoon kulanji seeds (optional) 1/4 teaspoon saumf seeds (optional) 1 teaspoon fine dhana 1 teaspoon fine jeero 1/4 teaspoon arad 1 teaspoon green masala 2 tablespoons lemon juice 1/2 kg of vegetables. I like cauliflower, broccoli, carrot stick, peas, mini corn, button mushroom. I buy all of the fresh veg & cut veg from woolies and use what I need. Use frozen peas (boil 1st) 2 small tomatoes, pureed 1/2 teaspoon sugar 1 teaspoon tomato puree 75ml fresh cream 1/4 level teaspoon maizena 1 packet of bean sprouts Dhania
Method: I like to use my slightly wok shaped amC pot. Braise onion in ghee till lightly golden. Add mustard seeds. Once it has popped add kulunji, saumf & garlic. Braise for a few seconds. Add remainder of spice and lemon juice. Braise lightly. Add cleaned and cut veg. I start with the hard veg and move to the softer variety so I don't get "mushy" veg. Once veg is almost cooked, I add the pureed tomato, tomato puree and sugar. Cook till done. Mix maizena with fresh cream. Add to pot. It should thicken lighty. Cook for a few minutes. It will not as saucy as a curry. Add the washed sprout and dhania as garnish. If u'd like it more saucy use 2 medium tomatoes, 125ml fresh cream & 1/2 teaspoon maizena as opposed to the latter measurements
Patha Casserole (Given to me by my cousin, Fatima Dada, recipe courtesy of Yumna Dada) Tried by Arnaaz Tarmohamed Bake or fry patha and lay at bottom of pyrex dish.( I baked at 180 for 10mins). Fry 1 tin creamstyle sweetcorn with aromat and crushed green chillies.(I didn't fry just mixed the green chillies and aromat in it with the fresh cream - only used 125ml tub) Pour over patha. Use any red chutney or even homemade tomato chutney and spread over. Add 1 tub 250 ml fresh cream over this.( My fresh cream was already mixed in) Throw over ready fried onion rings and grated cheese. Bake till cheese melts. Fry samoosa pur and lay over before serving and sprinkle paprika on top.
Veg Quesadilla : Tried by Fatima Riaz Osman placed one tortilla wrap on an oven tray and smeared sweet chillie sauce ( any sauce can be added), thereafter added grated cheese, sliced the trio peppers and mushrooms and placed on top. Thereafter I added sliced jalapenos (any other veggies can be added). Place another tortilla wrap over and grill in oven until crispy..
Salt and pepper lamb and veg Tried by Mumtaz Desai 1/2 kilo of lamb leg 1 butternut (small) 2 gem squash 2 swt potatoes 1 tsp ginger garlic Salt and pepper Ghee Cube the lamb and cook in ginger garlic,salt and pepper. When almost done add cubed veg and more salt and pepper, add some ghee and let it simmer till done, serve with basmati rice.
Pot Roasted Veg Tried by Mariam Fakir Ingredients: 1 onion, finely sliced 1/2 teaspoon green masala 1/2 teaspoon robertson garlic and herb seasoning 1 packet veg from woolworths Himalayan salt to taste 1/2 teaspoon sugar Method: Braise onion till golden. Add masala and seasoning. Braise for a few minutes. Add veg and season with salt. Cook slowly. I like to get the veg to "catch" to pot helping it to brown.
Tuna Salad on Rye. Sharona Dada Tuna mixed with a dollop of mayonnaise and some chopped onion. Layer on rye and add finely chopped lettuce, cucumbers and chives. Topped with Thinly sliced rosa tomatoes and a sprinkle of chilli powder.
Chips with Masala Wors, Salami and Chillies: Safiyya Kapede Deep Fry about 5 potato chips or use frozen, I prefer fresh potato. Sprinkle with Nandos Peri Peri. Steam wors, and then cut into 1cm slices. Chop about 4 chillies, slice salami or polony, also if you want add some russians, mushrooms etc. In a pan- add 1/4cup, throw chillies and all the above, add some chilli powder, and. Fry with golden. Then throw it all above the chips. Top with WW burger mayo (I like the flavour) or WW peri mayo, tomato sauce and chilli sauce. Also sometimes I make a mushroom sauce or cheese sauce and thrown over the masala wors.
Chicken Toasties: Safiyya Kapede 2 chicken fillet, 1 chilli, 2tsp garlic, salt, pepper, some chilli powder, a little portuguese sauce and 1 egg. Blend to get in a processor. Lastly add chopped dhania. Then spread mixture over bread slices or french bread, and top with sesame seeds. Shallow fry, meat down first, on medium heat till golden and cripsy. Drain on paper towel. Recipe is from Cosmo Cuisine 3
1000 Island Prawns Tried by Mariam Fakir 500g King Prawns (try to get "wild prawns as opposed to farmed prawns), de-veined & butterflied 2 tablespoons chilli oil 3 tablespoons ina parman's 1000 island sauce 1/2 teaspoon paprika 1/2 teaspoon crushed garlic 1/4 cup lemon juice Salt to taste Marinate prawns in the latter ingredients for 30 minutes. Heat a pan and melt some garlic butter. Grill prawns butterfly style. Remove excess marinade. After prawns are grilled. Reduce marinade and drizzle over prawns.
Grilled Fish Tried by Mariam Fakir 500g skinned and deboned fresh kingklip, sliced into medallions 1/4 lemon juice 1/2 tomato, chopped 1 teaspoon green masala (Halima, my sis in law makes the best ever) 1 teaspoon robertson garlic & herb seasoning 1 teaspoon fine mircha 2 tablespoons buttermilk Salt to taste Marinate fish in the latter ingredients for 20 minutes. Preheat oven to 220 degrees. Heat 1 tablespoon ghee in an oven safe frying pan on high heat (stove top). Add fish minus the marinade. When pans starts "bubbling", add marinade. Place pan in the oven. Grill until marinade reduces and fish is cooked. You need not turn fish around..
Saucy Soles. Tried by Arnaaz Tarmohamed 1/2 kg fish (any fish suitable for grilling would do). 1. Marinade fish with the following ingrediants: 1 tsp crushed green chillies. 1 tsp garlic flakes. 1 tsp fish spice. 1 tsp salt. 1/2 tsp black pepper. 2 tbsp crushed almonds. Crushed curry leaves. 2. Bake for approx 40 mins at 200 degrees covered in foil. 3. Sauce: 2 tbsp garlic butter. 3 tbsp lemon juice. 5 tbsp mayo. 2 tsp parsley. 1/2 tsp crushed garlic. Warm on stove and throw over fish. Adjust quantities in sauce according to how saucy u want it and your own taste)
Racheal Ray's Well Dressed Salmon. Tried by Taskeen Seth 1/2 seedless cucumber 2 small plum tomatoes 1 shallot or 1/4 red onion, finely chopped, divided 2 tablespoons Dijon mustard 2 tablespoons sugar 1/4 cup white wine vinegar 1/2 cup extra-virgin olive oil, plus a drizzle 1/4 cup finely chopped fresh dill Salt and freshly ground black pepper 4 (6-ounce) skinless salmon fillets Seafood seasoning (skipped this and used fish masala instead) Directions On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces. Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve. (Also skipped this step. I instead served the fish with a spinach salad and used sliced red onions for garnish)
In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste. (Try and make this first as it gets better after an hour or so) Season the salmon with seafood seasoning (fish masala. I also left the fish to marinate for an hour). Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish. (Instead of this I popped the fish into the oven) Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.
Baked Fish: (From muslim woman. Which I adapted slightly) Tried by Aysha Mayet 1 whole red fish but I used hake medallions 450g box. Marinade: 2 tsp ground blk pepper 2 tsp salt 2 tsp ground green chillies 2 tsp crushed garlic 2 tbls mayonnaise 1 tsp crushed red chillies. 2 tbls lemon juice. Make paste wit all above n marinate. Place foil on baking tray/pyrex add marinated fish on foil. Chop up: 1 onion 1 green pepper 1 tomato I also added (extra to the original recipe) Some onion rings 1 lemon sliced Sprinkle over marinated fish. Sauce: Separately heat 2 tbls butter n 2 tbls mayonnaise. I doubled d sauce. Pour over fish cover wit foil. Bake 180° until fish is soft & tender. Serve with Wedges & Portuguese rolls.
Langoustines in a garlic/lemon butter sauce (purple indian delights). Tried by Taskeen Seth
750g langoustine tails/ prawns. Clean :&, wash and drain dry. 250g butter (I did half butter, half cream). Juice of 2 lemons (start with 1 and adjust). 2tsp crushed garlic. Salt and black pepper to taste. 1tsp crushed green chillies. Melt butter and garlic tog, and then add the spices and lemon juice. Pour about a Tbsp of sauce carefully over opened shellfish. Grill till done and serve with the remaining sauce
Fish roe curry Tried by Farzana Mia Braise 1/4 onion (slices) in oil with garlic and few pieces yellow dhal and lots of curry leaves. Boil 4 tomatoes in water and Liquidise. To the braised onion Add 2 t red masala (plain 1),1t chilli powder, 1t dhania and 1/2 t jeera , 1/4 t haldi (fish masala is optional) Braise for few seconds then add liquidised tomato and allow 2 cook till oil surfaces then Add fish roes and cook. Add lemon juice/aamli, 1 slit green chilli and fresh dhania.
Fried fish eggs Tried by Farzana Mia 2 1/2 t chilli powder 1T dhania 1/2 T jeera 3t crushed garlic Few drops of white vinegar Few drops lemon juice haldi Salt to taste Fish masala( optional) 1T flour Make a paste with above masalas and marinate the roes 4 a while Fry in oil ¤my late aunty used 2 cut them open wen she fried them I loved it that way
Grilled Sole Tried by Aysha Mayet 1kg sole fish-wash n dry well. 1/4lb butter lemon juice 1/4 tsp garlic salt 1tsp fresh garlic 1/2 tsp red chillies 2 tsp fish spice 1tsp lemon pepper 1 tblsp mayo Heat butter n lemon juice till butter melts. Add rest of ingredients to the butter n boil for 5 mins. Pour over fish. All the fish must be covered in sauce. Bake on 180 preheated oven until done n not too dry. Serve with salad n chips. I made extra of marinade n poured over fish just b4 serving. Tried n tasted recipe.
Grilled Sole (Recipe by Nazira Vally) Tried by Arnaaz Tarmohamed 4 medium soles 4 tbsp steers garlic sauce 1 tsp green masala 4 tbsp lemon juice 1/2 tsp mixed herbs 1 tsp white pepper 1/4 tsp lemon pepper Little salt 1/2 tsp fish spice Marinate with butter and bake at 200 degrees
Creamed Kingklip Tried by Safiyya Kapede Kingklip slices marinated in 1/4tsp white pepper, 1/4tsp spice for fish, 1tsp garlic, 1tsp crushed green chilles, 1/4tsp parsely, add 1tsp of any sauce of your choice and 1-2tbsp of maziena mix with freshly squeezed lemon juice. fry in shallow oil , and mix remaining marinate with a tub of fresh cream and 1/4 to 1/2 tub sour cream. Pour over kingklip and bake in oven.
Jinga Saal (Prawn Curry) Tried by Safiyya Kapede Devein and Deshell tiger prawns, wash and drain and keep aside. Braise 1 large finely chopped onion in 1 cup of ghee, with few sprigs of curry leaves, whole chilli, peppercorns, mustard seeds, jeero, cloves and very few elaichi and 1 small cinnamon stick. Once brown, add 1 tbsp of freshly ground garlic, with 1 tsp chilli powder, 1 1/2tsp dhana jeero powder, 1/4tsp of arad, salt to taste, 1/2tsp of red chilli paste, and if you have 1/2 tsp of fish curry masala (I use Suhanas) Add to the above 5-6 medium red jam tomatoes and prawns, with 2tbsp tomato puree and 1 tbsp of coconut (fresh or dessicated). close the pot. Do NOT add any water, as water will come out from tomatoes and prawns. Cook till water is evaporated and ghee has separated from curry. Add coconut milk - as much as you want (I generally add 3/4cup). Cook on slow and bring to boil. Garnish with fresh Dhania and Mint combo. Serve with Rice. For a thicken version to serve with roti: omit the coconut milk and tomato puree, and less fresh tomato. Add a tbsp extra of fresh coconut or dessicated. Cook till all water is evaporated and its dry.
1 kilo prawns Tried by Fatima Mayet Jassat 1 1 1 1 1 2 4
tbl vinegar. tbls fine red chillies. tbls mustard powder. tsp freshly ground pepper. tbls garlic. tbls peri peri oil. tbls olive oil.
Marinate 10 minutes before grilling.rub this marinade on butterflied prawns.grill in preheated oven undeer grill for 10 min. SAUCE: 1 bottle peri peri marinade from woolies. 1 cup fresh cream. Few blobs of butter. Heat sauce in a pan till well combined.drizzle over prawns wen half done n set under grill again for 5 min.remove wen prawns n sauce r browning.
Pink Salmon Tinned Fish Tried by Mariam Fakir Ingredients: * 2 tablespoons sunflower oil * 1 small onion, thinly sliced * 3/4 teaspoon fine jeero * 3/4 teaspoon fine dhana * 1/4 teaspoon fine mircha * 1/2 teaspoon red masala * 3 medium tomatoes, skinned and chopped * 1 tablespoon tomato sauce * 1/4 teaspoon sugar * salt to taste * 1 tin john west pink salmon (213g) * chopped dhania to garnish Method: Braise the onions in oil until golden. Add all the spice. Braise for a few seconds. Add tomato, tomato sauce, sugar and salt. Cook on medium heat until tomatoes are cooked. Add tinned fish (I remove the bones, but not the skin as it is rich in vitamins and minerals). Cook for a few minutes. Add dhania and serve with puri. My niece love this with rice.
Tuna Kebab Tried by Mariam Fakir Ingredients: 1 tin of john west tuna in sunflower oil, drained 1 slice of white bread soaked in water, broken up finely 3 tablespoons sunshine semolina 1 egg white 1/2 medium onion, grated handful of finely sliced dhania 1 1/2 teaspoons fine jeero 1 1/2 teaspoons fine dhana 1/2 teaspoon arad 1/2 teaspoon fine mircha 1/2 teaspoon baking powder 1/2 teaspoon red masala 1 teaspoon green masala Herbal salt to taste Method: Mix the ingredients with a fork. Make into patties. For guests, I tend to make these babies smaller than those in the picture. in a non-stick pan pour a thin layer of oil. Heat the oil up. Then lower to a medium heat. Add kebabs. Do not turn until the kebabs are firm. They will break up due to this soft nature of fish if turned to often. I tend to char the kebabs as I like the taste thereof. But for guests, I will fry till lightly golden. These babies soak up oil during cooking so avoid adding too much oil. It will be released when the kebab is cooked. Serve with tomato chutney and puri.
Pan-fried Chilli and Garlic Dorado. Arnaaz Tarmohamed Marinate fish: 1 tsp crushed garlic 1 tsp fresh red chillies 1 tsp salt 1 tsp ina parmans chilli and garlic seasoning. Squeeze lemon juice. Chopped spring onions Fry with little olive oil in non stick pan. Then stir fry onion slices/rings, green pepper slices and tomato slices (minus the insides) with a sprinkle of salt and pepper. Throw over fish. Note: dorado is a firm fish that holds while cooking so it can be pan-fried without breaking.
KHOWSE Tried Sharona Dada Mutton or Chicken Curry: Braise onions in whole jeero and large green chilli Add 2 grated tomatoes once onions golden brown..add spices: chilli powder, ground dhana jeero, haldi and salt. Add juice of 3 lemons. Add meat and allow to cook. Add greens when complete.
All in liquidiser..till smooth Heat oil and whole jeero with big green chilli....add khuri when oil sizzles..let it boil. Salad:
Khuri: 1 tub Inkomazi Small pinch of haldi Dhana jeero..about a spoon Salt to taste I Tbsp coconut 1 Tbsp chana flour Green chillies to taste Garlic..about 1 tsp Quarter piece tomato Quarter piece onion Handful dhania
Thin sliced onions,sliced green chillies,lemon juice, vinegar, salt Topping: Fried onions and samoosa pur Assemble as u plate: first boiled Spaghetti, second the curry, thirdly pour Khuri over and fourthly spoon the onion salad. Top with crushed fried samoosa pur and fried onions.
Fillet steak: (1/2 kilo). Fadeela Seedat Sonvadi 1tsp pepper steak spice (gorimas). 1/2 tsp blk pepper. Mustard powder. 2tbs steers garlic sauce. 1 1/2 tbs mayonnaise. 2tbs soya sauce. 1tsp salt. Lemon juice, white vinegar and steers bbq sauce. Mix, marinate overnight and bake in oven @ 180. Top with butter before serving.
Arabian kofta: Fatima Mayet Jassat 1 1 1 1 1 1 1 2
kg beef mince. table spoon green masala. table spoon garlic. tsp salt. tsp crushed blk pepper. tsp lemon pepper. bunch dhania chopped finely 2 tbls lemon juice. sachets knorr kofta mix (I found it in supermarket in dubai)its a mix of spices).
Mix together,form balls n place on oven tray,sprinkle water n oil n steam quickly till meat balls r firm but still tender....ready to freeze at this stage. When eating,place in fry pan n steam in a litle oil n water till nicely browned
Steak Saffiyah Hajat: Marinate steak in following: 1 tsp salt 1 tsp black pepper 1 tsp steak and chops spice 1 tsp mustard Red masala to taste 3 tbs mayo 3 tbs bbq sauce(I used the all gold brand) 3 tbs garlic sauce 1 sachet of nandos bbq marinating rub 2 tbs soya sauce 1 tbs lemon juice 1 tbs vinegar Top peppers with red green and yellow peppers. Cover with foil and bake
Cheddarmelt steak. Sharona Dada 1 kg fillet steak butterflied. Marinate wid 11/2 tsp salt 1tsp blk pepper 1 tsp lemon pepper 2 tsp garlic lemon juice 2 tsp worcester sauce and crushed green chillies. Add olive oil and ghee to non stick pot place steak and cook on high. Brown well. Sauce. 1 btl woolies long life cream 1 satchet spur cheddarmelt sauce 1 slice garlic butter. Boil on stove for 5 mins. Heat sizzlers pour sum sauce place steak pou more sauce over steak add cheese slices over steak add french fries on the side and chopped green chillies over. Serve wid garlic rolls and a nyc crunchy green salad Njoy
Fillet Steak with Mushroom Sauce or Cheddamelt Sauce. Arnaaz Tarmohamed Marinade: 1/2 kg fillet steak butterflied with: 1/2 tsp aromat. Salt to taste. Squeeze lemon juice. 1 tsp crushed garlic. 1/2 tsp black pepper. 1/2 tsp lemon pepper. 1/2 tsp crushed green chillies. Fry with olive oil. Sauce: 1. Spur Ready Mushroom Sauce in Sachet. Saute little mushrooms in pan with olive oil, salt and pepper. Heat sauce in pan and add mushrooms when cooked. 2. Ready Spur Cheddamelt Sauce In Sachet: Heat in pan and add 1 slice garlic butter. Pour over fillet steak and enjoy!
Oven grilled ribs: Fatima Mayet Jassat 2 kg ribs. 1/2 cup tomato sauce. 1/2 cup orange juice. 1 tbls honey. 1 tbls soya sauce. 1 tbls worcester sauce. 1 tsp salt. 1 tsp blk pepper. 1 tsp aromat. 1 tsp tobasco sauce. 1 tsp mixed herbs. 2 tsp ground garlic. Cover with foil n bake in oven till cooked. Place under grill till crispy n golden.
Steak Giant Pie (dough: Faiza's Teatime Delicacies, steak: purple Ind Delights pg 153) Salma Mayet Dough: Rub 125g butter into the following dry ingredients: 2 cups flour (which landed up being 3,5cups flour after adding the liquid component) 1 tsp salt 1/2 tsp mustard powder Pinch of arad 3 tsp baking pwdr 1 tsp (white) pepper 1/2 green chillies Then beat 2 eggs with 1 cup milk and use this to make a soft dough. Steak: Cook 250g steak in: plain ginger/garlic, green chillies, jeeru powder (I added steak&chops spice) with heated water & some ghee until tender. Add salt and 1 onion sliced(or chopped) finely and let onions soften&water absorb further until steak is cooked until tender. Top with fresh dhania. Assembling: Roll out dough to fit baking tray, topple steak/onion mixture (steak can be shredded/cubed), layer tomato slices (and I layered green pepper slivers also) and then cover with another piece of dough to seal (I created a lattice top). Brush with egg & sprinkle sesame seeds/khus khus. Bake 180 until done (around 30min)
BBQ chops grilled in oven Fatima Mayet Jassat : 1 tblsp steak n chops spice. 1 tblsp bbq spice. 1 tsp blk pepper. 1 tsp zeal. 1/2 tsp fine ginger. 1/2 tsp fine cinnamon pwdr. 2 tbl sp lemon juice. 1 tbl sp red masala. Marinate for few hours,pre-heat oven on 200,cover chops with foil,n bake for 45 min or till done. Served with baby potatoes,baby carrots,mini corn,n mange tout steamed in robertsons country herb n garlic n a blob of butter. 2 tblsp worcester sauce. 2 tblsp steers bbq sauce These 2 sauces go into marinade (For chops)
Steak Express - Cosmo Cuisine lll. Nabeela Omar 500g tenderized steak - cut into strips. 2tblsp oil. 1 tsp chilli garlic paste. 1 tsp garlic paste. 1 tsp red chillies. 1 tsp lemon pepper. 1 tsp crushed cumin. 1 tsp salt. 1 tsp barbeque spice. 2 tbsp vinegar. Marinate steak in above ingredients except oil for 2-3 hours. Thereafter heat oil & stir fry steak for few mins. Add 1 cup water & cook till steak is tender. Heat 2 tblsp oil & stir fry 1 small chopped onion, 1 med green pepper julienned , 1 med red pepper julienned and add to steak. Finally add 2 tbsp peri peri sauce , 2 tbsp worcestershire sauce, 2 tbsp mayonnaise & 1 tbsp tomato sauce, simmer until slightly thick. Add more salt or chillies if required. Serve with either chips or bread rolls
Creamy Jalapeno Steak Pasta Tried by Sharona Dada 500g fettucine 5ml salt...boil 2gether til jst tender..... Fillet steak cut in strips 15ml garlic 30ml olive oil 30ml garlic butter 1 large onion chopped 4 jalapenos, sliced 100ml jalapeno sauce-used Jo jo brand 100ml creamy salad dressing-used woolies brand 5ml periperi powder Seasoning salt 2 taste 250ml fresh cream coriander leaves In med pot add olive oil and garlic butter with chopped onion and jalepenos. Braise for 5 min..add steak strips...stir fry 5 to 7 min... addin water wen required...add sauces spices n salt ..cook few min..add cream..reduce heat n simmer til sauce thickens ...add chopped coriander.. Serve with Fettucine
Caramelised Chops Tried by Mariam Fakir 500g broad chops (cut from Khans Butchery), trimmed 1 teaspoon Worcester Sauce 1 tablespoon Nandos Garlic Peri Peri 1 tablespoon mustard sauce 1 1/2 tablespoons Mrs Balls Chutney (original) 2 tablespoon tomato sauce 1 teaspoon green masala Steers seasoning salt 1 teaspoon Robertson Garlic & Herb seasoning 2 tablespoons lemon juice Marinate the chops in the latter ingredients for @ least 30 minutes. Heat a thin layer of oil in a heavy based pot. Add chops without the marinade (the chops should brown, not stew). On a medium to high heat, brown the chops. Once the chops are browned, lower heat add the reserved marinade. Cover pot. Once the sauce has dried up, grill chops until caramelised. Garnish with finely chopped dhania. Serve with chips.
Lite Fish w Almonds & Mayo (Cosmo Cuisine IV; my notes in parentheses) Tried by Salma Mayet Marinate (a 400g box of Woolies') hake medallions in the following mixture: Liquidise: 4 Tbls olive oil 1 tsp minced garlic 2 Tbls lemon juice 2 Tbls ground almonds 1 tsp ground green chillies 1 tsp salt (can lessen) 4 Tbls fresh dhania, chopped 1/2 tsp black pepper 3 Tbls mayonnaise lite (or even low-fat salad cream) Marinate for 30minutes. (Set in a pyrex dish, uncovered) and pop into a preheated oven at 180C for 20minutes, uninterrupted. (Turn off oven temperature & turn on the grill & let fish sizzle for a few minutes). Ready to serve! Recipe suggests garnishing with flaked almonds & parsley.
Tandoori fish skewer (adapted slightly from cosmo cuisine V) Tried by Taskeen Seth 1kg fish cubes (I used hake) 2 tsp crushed garlic 1tsp fresh red chillies (I used Gorimas red masala) 1tsp chilli powder 1/2tsp elachi powder 1tsp dhana jeero 1/2tsp pepper 1tsp salt 1tsp tandoori masala (I also added 1tsp tikka masala, from faaiza) 3Tbsp oil 3Tbsp lemon juice Combine all ingredients and marinate fish cubes for 3-4 hours. Add half a cup plain yoghurt, skewer, and bake at 180 for 20-25 mins
Grilled Kingklip stuffed wit spinach n feta Tried by Fatima Mayet Jassat marinate kingklip fillets overnight in ffg spices: 30 ml fish spice. 15 ml crushed garlic. 15 ml paprika. 15 ml worcestershire sauce. Smear marinade over fish n set aside overnight or for a few hours.
STUFFING: 1 bunch spinach,chopped n steamed till water burns out. 3 rounds feta cheese, crumbled into cooked spinach 5 ml fish spice. TOPPING: (optional) 50 ml cake flour. 50 gr butter. 5 ml salt. 5 ml pepper. 500 ml milk Pre-Heat oven. Grease long glass dish with spray n cook. Place 60 ml butter n 30 ml oil inside n put into oven.(Empty) in the mean time make slits in fish fillets n stuff spinach n feta mix inside.close fish slice n press neatly together. Once dish is sizzling hot n butter n oil is bubbling, place fish in dish, scooping sum butter over. Grill for 10-15 min.remove from oven n place topping sauce over.sprinkle with lemon rind.return to oven n bake for 5 min on 180. Seve wit rice or roasted veg
Aromatic Hake Medallions. Tried by Nabeela Omar 1 x 400gr hake medallions. 1/4 tsp fenugreek seeds. 2 tbsp oil. 4 large tomatoes. 3 tbsp oil. 1 med onion grated. 1 tsp crushed. Garlic. 1/4 cup green pepper - cubed. 1 tblsp curry leaves. 1 tsp chilli powder. 1/2 tsp lemon pepper. 1 tsp salt. 1 tbsp coriander leaves chopped. Method. Wash fish, drain & dry. Heat oil in a saucepan, add fenugreek & cook for 1 min. Add fish & cook on low heat for 10mins. Boil tomatoes, remove peel & liquidize. Heat oil in another saucepan & fry onions & garlic until gold. Add the liquidized tomatoes, green peppers, curry leaves & spices. Place cooked fish into tomato chutney. Simmer for 5-10 mins on low heat. Garnish with coriander leaves & serve with garlic pite bread
Raja Butter chicken Tried by Fatima Mayet Jassat marinate 1 kg big cubes of chikn in ffg: 1 tbl spoon red masala. 1 tsp dhana jeeru. 1 tsp arad. 1 tsp red marcha. 1 tsp chikn spice. 3 tbl spoons raja tandoori powder(use less for milder). 2 tbl sp lemon juice. Cook in about 2/3 tablsp ghee,on high heat till water burns out.then add 1 tin tomatoe puree,1 sachet tomato paste n 500 ml fresh cream.simmer till thickens. Lastly add chopped greens 1 tsp salt
Raja tandoori chicken Tried by Fatima Mayet Jassat 1 chicken disjointed,works well for fillets too.make deep slits in chicken. Marinate: 3 tbls raja tandoori masala. 1 tbls red masala. 1 tsp arad. 1 tsp dhana jeeru. 1 tsp fine red marcha. 1 tsp salt. 3 tbls lemon juice. 1 tsp Coarse black pepper. 1 tbls chopped garlic. 1 tub plain yoghurt. Put into pyrex or oven tray dot with blobs of butter n bake @ 180 till done,then brown under grill. Serve with lemon wedges,chips n salad. Works well on a braai too. Just add about 3/4 tbl sp oil to marinade.pref overnight.
'EID' Baby chickens Tried by Fatima Mayet Jassat marinade for 2 baby chickens 1 heaped tbls red masala. 1 1/2tsp red chillies. 1 tsp dhana jeeru. 1 tsp arad. 1 tsp salt. 1 tbls lemon juice. Heat about 1/4 cup of oil in a pan,add 2/3 pePper corns, tuj,elachie and above spices. When mixture darkens take off heat.Add 1 cup fried (beryani) onions n 1 1/2cup sour milk.braise on low heat till all spices blended.in a 1/2 cup of boiling water add a generous pinch of saffron. add to masala mixture. When cool rub masala into baby chickens. Let marinate overnight. Cook in pot for not more than half hour. Add cleaned baby onions to chickens when halfway thru. Serve with garlic n herb baby potatoes n puri.
Tandoori chicken Tried by Fadeela Seedat Sonvadi 2 chickens or chicken fillets. 1tsp mustard powder. 1/4 tsp white pepper. 1/4 tsp blk pepper. 1tsp rough salt. 1stp crushed jeeroo. 1/2 tsp garlic flakes. 1tsp chicken spice. 1/2 tsp red chillis. 2tsp tandoori spice(rajah from u.k). 2tbs steers chicken marinade. 1tbs steers chillis sauce. 3tbs lemon juice. 2tbs oil. 1tbs pataks tandoori paste (optional). Yellow food colour. Marinate for 24 hrs. Basting sauce: 2oz butter. 3tbs lemon juice. 1/2tsp salt. 1tbs garlic flakes. 1/2tbs red chillis. Grill or braai chicken. Optional to drizzle melted butter over meat after it is braaied.
Saucy Chicken Tried by Fatima Riaz Osman 1 chicken 2 tsp ginger & garlic 1 tsp salt 1 tsp crushed jeera 1 tsp crushed dhana 1 tsp crushed red chilli 1/2 tsp chilli pdr 1/4 cup lemon juice 1/2 tsp lemon pepper 2 tab mayonaise 2 tab tomato sauce 1 tab chilli garlic sauce 1 tab sweet chilli sauce 1 tab mustard sauce Marinate for 2 hrs Cook in 2 tablespoons of Olive Oil 2 mins before done add: 1 sachet tomato paste 1/4 cup fresh cream
Saucy Chicken Tried by Mariam 2 tablespoons ghee Medium onion, thinly sliced 1 teaspoon whole jeero 1 teaspoon mustard seeds 1/2 teaspoon kulanji seeds 1 kg chicken, disjointed 2 tablespoons mayonnaise 2 tablespoons crystals sauce 1 tablespoon mustard 1/4 cup tomato sauce 1/2 teaspoon masala 1 teaspoon fine mircha 1 teaspoon dhana 1 teaspoon jeero Salt to taste 1 teaspoon robertson garlic & herb seasoning 1/4 cup lemon juice 1 teaspoon sugar Marinate chicken for 30 minutes in l ingredients cept, ghee, onions & seeds Braise onions in ghee. Once softened and golden add the seeds. Fry lightly. Add chicken, reserve marinade cook until chicken is browned. Then add marinade. Cook for a further 5 min. Sorry, not in the same order, but def the same recipe.
Bhinda tarqary with chicken Tried by Fatima Laher Dhorat 1. Wash n slice bhinda in thick rounds (cut at a slant). Fry in a pan with a little oil on th base until all stickiness is gone. Set aside. 2. Make vagaar with onion, oil, whole jeeru, black peppercorns (u cud add taj n elachi but I don't). 3. When vagaar is light brown, add washed chicken pieces to vagaar and ginger garlic masala, green masala, peri peri masala, ground dhana, dhana jeeru, aradh, fine red chillies, salt. Let it cook until all water has burnt out. 4. When water has burnt out let masala braise well into the chicken, then add grated tomato. 5. When water of tomato has burnt out add cubed fried potatoes and bhinda. 6. Steam together for a few minutes to enable flavours to fuse being careful not to break bhinda.
Nandos Butter Chicken. Tried by Nabeela Omar Marinate chicken is salt, red chilli powder, 1/2 tsp yellow colouring and Ginger Garlic Cook in butter on low heat till done. Boil the following: 1 cup fresh cream, 1 sachet tomato paste, 2 tblsp nandos garlic peri peri & 2 tblsp wild herb peri peri. Transfer the cooked chicken into a pyrex and pour sauce over. Bake in oven for about 25-30mins. **Do Not Dry Out** *add a dash of vinegar 2 the chicken when cooking
Portuguese Chicken with Sauce Tried by Sharona Dada Marinate chicken with: Garlic Green chilli Fine red chilli Salt Dhana jeero Rough red chilli Half cup mixed lemon juice with vinegar Braise in garlic butter And Cook till Tender. Sauce In liquidiser: Big handful of Dhania Any chilli sauce (red packo) Lemon juice Vinegar Salt Serve separate in jug with chicken.
Sweet chilli chicken strips Tried by Fadeela Seedat Sonvadi
strip chicken fillets, marinate with spices, chicken spice, mexican chicken spice, lemon pepper, blk pepper, garlic salt, peri peri spice, fine red chillis as well as nandos peri chicken marinade. Let it cook till done, when done add steers bbq sauce, sweet chilli sauce and nandos hot sweet peri peri. Add sesame seeds as well. Can be used as a filling in wraps, or in a chicken salad. Can also serve along with crispy chicken strips and chips. (Similar to fego chicken basket).
Tried by Saffiyah 1 teaspoon paprika 2 teaspoon garlic salt 1 teaspoon origanum 1 teaspoon basil 1 teaspoon sage 1/2 teaspoon powdered rosemary 1/2 teaspoon powdered thyme 1/4 teaspoon nutmeg 1 teaspoon dried parsley 1 teaspoon salt 1 teaspoon lemon pepper. I give all of the above a good blending in my kenwood so it mixes really well and so that some of the herbs can get abit more fine, then I add it to 2 cups flour. Soak pieces of chicken in milk n leave in fridge for 1 hour(or few hours or until u ready 2 fry) then coat in seasoned flour. Recoat chicken pieces twice n then deep fry. Leave to drain on wire rack and grill in oven b4 serving
Mayonnaise chicken Tried by Fatima Mayet Jassat 1 chicken disjointed. 1 tsp fresh ground garlic. 2 tsp chillie powder. 1 tsp ground green chillie. 2 tsp lemon pepper. 1 tsp aromat. 1 tsp chicken spice. Salt to taste. 1/2 cup mayonnaise. (Recipe requires 1/2 cup oil & 125 gr butter.both of which I left out!!!)Sounds too oily esp cos mayo releases its own oil too. Marinate in ingredients overnight.cook on low heat. Garnish with dhania n chopped red peppers.
Chicken in Garlic Sauce (orig rec. Purple Indian Delights pg 28. My notes and adjustments follow in parentheses) tried by Salma Mayet 1 chicken disjointed (I used chicken fillet only, about 300g, so I fractioned the recipe down to a 1/3) 1 tsp crushed garlic + 1 tsp ground red chillies (I replaced both with 1 heaped tsp wet red masala + a sprinkling of dry, coarse red chillies) 1 Tbls garlic sauce + 2 Tbls ghee/butter (as I did not have any garlic sauce, I substituted with 1 Tbls garlic butter and left out the ghee/butter) 1 tsp spice for steak (I used 1/2 tsp steak&chops spice, Chohans) 3 Tbls lemon juice (around just under 2Tbls for my quantity of chkn) Marinate chicken in all of the above for a few hours. Cook over low heat until done. Then pour over the following heated sauce (I landed up adding the mixture below during the cooking stage, shortly before the water was completely reduced, so that the sauce could thicken&make merry with the chicken flavours. I kept to the standard quantities in the recipe, even though I used 300g chkn fillet as I wanted the dish to accompany plain white rice, so wanted a saucy chicken meal): Sauce: 1/4 cup tomato sauce 1 Tbls chilli sauce (I used 'samoosa chutney') 1 tsp jeero powder 1 tsp garlic flakes (immersed in warm water for a short while) 1 Tbls ghee (I left this out entirely) Garnish with dhania. * Garlic 'butter' rec refer to SOL ed1, pg 18 Tasnim Essop's rec. I made a batch&use it all the time!) * Samoosa chutney, my successful recipe is in the purple Indian Delights, pg 175 'Tal/Tomato Chutney')
Portuguese Rotisserie grilled chicken Tried by Fatima Mayet Jassat 1 whole chicken, skin on preferably so that meat stays tender,but used skin less cos I forgot to tell chicken uncle! 5 heaped tbl sp panache portugues spice. Lemon juice. Olive oil. Marinate chicken overnight. Grill for 20-30 min depending on size of chicken
Saucy drumettes Tried by Simply Savouries 1 kg (skinned) Drumettes (part of the wing) 1 onion grated 1 cup tomato puree 1 cup tomato sauce 1/2 cup vinegar 1/2 cup brown sugar 1/s cup worchester sauce 1 T ginger garlic 1 T chillie sauce 1 t lemon pepper 2 T lemon juice
Heat oil in pot and add onion + ginger garlic - cook for 4 minutes Add remaining ingredients and allow to simmer for 20 minutes - leave to cool Pour (cooled marinade) over chicken and leave over night Cover oven tray with foil and grease with spray and cook - place drumettes on tray and bake in oven for 20 minutes or until done Remember to baste with sauce and turn drumettes over and baste the other side
Chicken salad with croutons Tried by Aysha I cubed chicken fillet n marinated wid Garlic,peri peri oil,ground red chillies,lemon pepper,portugeus chicken spice,garlic lemon n herb spice,mixed herbs,Mediterranean veg seasoning...cook till tender n burn water. Toss together,carrots(julianed),chunks of cucumber,red pepper(julianed),cubed pineapple,thinly sliced apple,fresh dhania n parsley(chopped) Spread slices of bread wid garlic butter,cut into cubes n toast both sides in oven until golden. Toss altogether,n I drizzled wid creamy greek salad dressing.
Chicken corn n mushrOom Soup Tried by Rizwana Chayya You need chicken fillet chopped and boiled leave aside , in another pot , add oil , a chopped onion , mushrooms , green. masala , salt and pepper , adding a tin of sweet corn and spring onions , and loads of dhania , cook for about 10minutes , add chicken add 1 cup water :) leave to cook till chicken gets all the devines flavours :p , take a deep soup Pot , add 1litre water n let it heat up adding mushrOom n veg soup mix stir as it gets thick , add your chicken mix and let it start boiling, lower heat allow to cook for 20minutes serve with warm butter Rolls , this soup is a major hit
Jungle Oats Haleem Tried by Arnaaz Tarmohamed Boil 1 cup of jungle oats in 1 1/2cups water and salt. Till soft and soggy, and most water absorbed. Liquidize and keep aside. Add a little water to start it and make it thick. I prefer mutton haleem, but you can use chicken fillet. 1/2kg of mutton with bone or chicken fillet sliced thinly 1 large onion 1tsp jeero Few sprigs curry leaf 1/2tsp whole peppercorns 1/2tsp elaichi Few cinnamon sticks 1-2 whole chillies 1/2tsp clove 2 tsp of ginger/garlic 2tsp dhana jeero 1/2tsp haldi 2tsp chilli powder (depends on heat) 3-4 medium tomato grated 1-2TBSP tomato puree Salt to taste.
Salt to taste. Braise in ghee the onion and whole spices till pink. Add the powder masalas, and roast for a minute or two. Then add the meat and tomato together. Close the pot and let cook for a while, may add a little water if you like. For mutton to get it soft I use a pressure cooker first since its quicker.. Once the meat is cooked and The ghee separates from the tomato, add puree and simmer for 5-8mins on low.. Add the liquidized jungle oats. Check for consistency. If its too thick add more boiling water, and simmer on low for a while. Add vagaar just before serving. Vagaar 1 onion sliced in halves Few springs of curry leaves 1 - 11/2tsp of whole jeero Braise the above in enough ghee Pour over haleem, then lastly add 1 -11/2tsp of Garam Masala. Garnish with julienne ginger, chopped dhania and spring onion.
Butternut & Feta soup Tried by Taskeen Seth finely chop 1sml onion and saute in a little ghee till light brown. Add to this: 1 cup diced chicken fillet, 1tsp ginger, 1tsp garlic, 1tsp green chilli paste, s+p to taste (go easy on the salt, ur adding in feta later), 1/4 tsp cinnamon or nutmeg and a few strands of saffron, seeped in boiling water. Once the chicken is cooked, add 1pkt of Knorr white onion soup mix with a liter of cold water ( I whisk together in a measuring jug before adding to the chicken, to avoid lumps). Simmer for 10 minutes. Boil about 800g of cubed butternut until soft, and then liquidise with 2 cups of the water that the butternut was boiled in. Add to soup and simmer further for flavours to blend. Chk for seasoning at this stage (I like lots of blk pepper and chillies). Before serving add 1 cup of fat reduced cream (or not). Lastly break up approx half a round of feta per person and serve soup, alongside spring onions, freshly ground pepper and some of woolies breakfast seed mix.
Laapsi Haleem ( Recipe by Nazira Vally - Exotic Foods and the Best of Exotic Foods) Tried by Arnaaz Tarmohamed 1. Boil: 1 cup bulgur wheat 1/2 cup rice 1/4 cup barley Let it get cold and liquidise 2. In a pot: make vagaar - 1 big onion chopped and 1 tsp whole jeera. 3. Add: 2 chicken fillets cubed 1 1/2 tsp ginger garlic 6 tsps dhania jeera 2 tsps haldi 6 to 7 tsps salt 1 tsp crushed green chillies 2 tsps rough red chillies Squeeze lemon juice Can add little water if chicken is sticking. 4. Once chicken is cooked: add boiled liquidised ingrediants. Top up with water, boil on slow, keep on stirring. 6. On top: optional vagaar - ghee, whole green chillies, pinch of whole jeera. 7. Once its cooked add 1 whole bunch dhania and little mint 8. Taste and adjust. (I generally make half a recipe at a time which lasts me 3 to 4 meals in Ramadhan)
Chicken Soup Tried by Mariam Fakir My maternal grandmother loved soup. She said the best soups were made from scratch; no canned or packet soups added. I developed the same taste for soup made from scratch. Ingredients: 1/2 chicken (1 leg, 1 thigh, 1 king, etc). Deboned and the meat cut into thin strips. Save the bones * 1 grated onion *1/2 finely sliced onion *2 tablespoons sunflower oil *3 green elachi pods *2 large cinnamon sticks * 3/4 teaspoon lightly crushed black pepper * 1/4 teaspoon whole black pepper * 1 tablespoon garlic butter *1 tablespoon robertson garlic and herb seasoning * 1 level tablespoon green masala * 1 level teaspoon dhana *1 level teaspoon jeero *1/2 teaspoon arad * 2 tablespoons lemon juice. *2 pureed tomatoes *
*2 cups cooked corn *2 tablespoons tomato puree *1 teaspoon aamli concentrate * herbal salt *1/2 teaspoon maizena *1 cup cream * 1/2 cup chopped dhania method: De-bone half chicken. Slice chicken meat. Wash well. add onion (grated and sliced) and oil to a heavy based pot. Braised till golden. Add elachi, cinnamon and pepper. Add chicken bones and brown. Add some salt and garlic butter. Add chicken, robertson garlic and herb seasoning, green masala, dhana, jeero & arad. Season to taste. Brown the chicken. Add 2 tablespoons lemon juice. Cook for 15 minutes. Add 1 and 1/2 cups corn to tomato puree. Puree lightly (should still see corn). Add to pot and the remainder of corn. Add tomato puree. Cook for 10 minutes. Add 1 litre boiling water. Cook for 30 minutes. Remove bones & whole spices (if u can find it) Skim the "oil" from the top. Not a lot would have accumulated. Add 250 ml boiling water. Add the aamli. Mix the cream and maizena well. Add to pot. Boil for 5 minutes. Add dhania.
Chicken corn soup (from friend) Tried by Sharona Dada 14 cups water 3 pieces chicken fillet,cut in half 2 tsp rough salt 1 tin creamstyle corn 5 tsp zeal 5 tbsp maizena, in 1/2 cup water 1 egg Heat the water, then add chicken n salt, cook for 10 min, remove chicken n shred. Add corn to water, boil n add chicken,zeal n maizena. Boil till thick. Beat egg in a bowl, add to soup mixing quickly. Serve with sliced green chilli in vinegar or a red chilli powder n vinegar paste Comes out same like bismillah, al amin, etc
This has got to be thee best mushroom ever!! Recipe from my friend aadila seedat Tried by Nabila Amoojee Ahmed: Step 1: In a bowl or jug mix 3 1/2 cups of milk with knorr pkt cream of mushroom soup... Mix well And leave 2 stand Step 2: take one punnet mushrooms n put in a pan n let n water burn out (remove from pan) Step 3: braise 1 chopped onion in a lil butter till pinkish - now add mushrooms to onion Add: 1tsp salt 1tsp pepper 1 tsp aromat 1 tsp grEen chutney 1 tsp green masala 1 tsp garlic Allow to braze together.... Add 1 tin woolies mushroom soup n 1 tin water n boil... Then add milk mixture ( step 1) n boil... Lastly add 250ml of fresh cream n add lotsa cut fresh dhana.
Easy Potato Salad Tried by Fatima Riaz Osman peel and cut potatoes in cubes. Boil till soft. When done drain. Add the following to the potatoes and mix: salt,pepper,sliced onions and green chillies. Thereafter add a generous amount of mayonnaise and mix well. Leave in fridge and serve chilled.
Sensational Salad Tried by Fatima Riaz Osman shredded lettuce, grated 1 carrot ( on the fine side) ,layered over lettuce, slice cucumber, then add julienne strips of red and green pepper. Topped with pieces of kiwi fruit, mangoes, and pineapple. Thereafter added sliced strawberries. Garnished with croutons and parsley. Made a dressing with mayonnaise, honey, olive oil, lemon juice and parsley.
Chickpea and halloumi salad Tried by Fatima Riaz Osman lettuce, grated carrots, julienne strips of cucumber, thereafter added chickpeas , grilled tomatoes and grilled halloumi. Sprinkled parsley with a light dressing.
Brinjal Salad (From another bb group - Quite a simple salad but tasty nonetheless) Tried by Arnaaz Tarmohamed Slice aubergines and marinate in olive oil, lemon juice, red chillies, salt and garlic. Grill in a non stick pan until done. Layer the grilled brinjals at the bottom of a pyrex dish. If there is left over 'marinade' give it one boil and pour over layered aubergines. Separately chop onions, tomatos (without the insides), cucumber, coloured peppers, olives. Add salt, black pepper, lemon pepper, lemon juice. Place the chopped veggies over the aubergines. Crush feta cheese over. Serve cold.
Tomato Chutney (basis of rec: purple Indian Delights 'Tomato Base Sauce' pg 27, with my notes in parentheses) Tried by Salma Mayet 500g fresh tomatoes (I used 8/10 tomatoes) 1 onion - chopped/grated (I used 1,5 lge-szd onions, diced) 2 Tbls oil (adjusted by discretion) 1 clove garlic (one heaped Tbls spoon measure) 1 tsp crushed jeera (one heaped tsp) Salt Pepper (I used coarse black pepper) Red Chillies (I used fine red chilli powder) (Added to the ingredients: mixed herbs about 1 heaped tsp + 2 tsp sugar + tomato puree, I used my discretion) (On the method, I did my own thing entirely: Saute onions & garlic in oil until cooked through, but not brown. Add roughly-pulsed tomatoes + tomato puree + all spices&herbs. Give it a stir & set to simmer with a simmer-net, stirring occasionally. Ensure sauce is reduced well & no water trace remains. I tend to make this in batches and reserve in portions in the freezer. As I retrieve a portion, I then add a fresh green chilli & use as I need, for homemade pizzas, pasta meals and as a fellow SOL member mentioned, nachos too.)
Tomato Chutney: Recipe by Anisah Omar Tried and Tested by Arnaaz Tarmohamed 1 huge onion, chop n braise till softened with a lil oil Add : 3/4 tomatoes also just chop n put in with onions 1/4 of a green pepper chopped 1 whole green chillie chopped Braise it till all is well cooked and softened. You can also add lil water to help cooking process! When all cooked u liquidise and put back into pot with 1 tbsp tomato paste, 1 tsp salt, 1 tsp chilli powder 1 tsp sugar. Mix together and let cook for a bit. Can be used for pastas, pizzas and nachos.
My tomato chutney Tried by Aysha Mayet: Liquidise 1 thrift pkt of tomatoes +/-1kg In a pot heat up: Enough olive oil+sunflower to cover bottom of pot, add in to hot oil: 2 Tbsp fresh grounded garlic 1 tsp White Pepper 2 tsp Lemon Pepper 1 Tbsp Green masala paste When garlic turns pink add in tomatoes. Lower heat to a light simmer, wen oil loosens from the tomato & tomato is done I add in my secret ingredient which is the packet tomato soup which thickens the gravy n gives it that lovely tomato taste. I use this for my pizza bases, pasta's & also for my baked beans. I make a whole lot once a month & freeze it all in lil tupperwares.
Tartar sauce Tried by by Yumna Minty Seth 1/2 cup yoghurt 1Tbsp mayo 1Tbsp onion-diced 1tsp fresh parsley-chopped Salt to taste 1/2tsp garlic Sprnkling of crushed red chillies Combine all ing 2gthr.mix well n serve chilled. Sounds yum...I'm gonna add gherkins too...my family r crazee for em in tartare sauce! Hubby doesn't like gherkins so I usually leave out. Buy sometimes I add finely grated carrot.
Steak Biryani Tried by Fatima 1 kg steak. 2 Tbls red ginger garlic masala. Salt (acc to taste). 2 tsp chilli powder. 1 tsp dhana. 1 tsp jeeru. Arad (acc to your desire). 1 tsp cumin (whole). 1 cup sourmilk. 4 Tbls tomatoe paste. Green chillies (acc to taste). Deep fried light brown onions - about 6 handfuls :). 1/2 tsp saffron. Lemon juice. Whole cloves, elachie, & cinnamon sticks. Marinate meat in the above ingredients. Set as a usual biryani with rice , masoor & potatoes. I add masoor & green peas. Steaming time will take abit longer than usual .
Chicken Gemors Recipe by naQiyah mayat, tried by Nabeela Omar Boil 1 cup of rice with salt. Drain & set aside. Liquidize 2 medium sized tomatoes and set aside. Cube 3 or 4 fillets & set aside. Cook 2 cups of McCain Hawaiian Stir-Fry in butter, lemon pepper & salt, until soft & set aside. In a non stick large pot, saute onions, cumin & 3 peppercorns, 2 cloves & 1 small stick of cinnamon in a mix of ghee & oil. Add the chicken & cook for a few minutes until the meat appears white. Add a pinch of arad & salt to taste. Add 1 tblsp red ginger garlic masala & cook for a few minutes. . Add the liquidised tomatoes & a pinch of sugar & cook until the water burns out. this shud take about 10mins. . When done, add 1/2 cup of Steers Peri-Peri sauce, 1/4 cup of tomato sauce, 1 tsp Chicken Licken Sauce & 1/4 cup mayo. When cooked add the stir-fry veggies & cook till well blended for a few minutes. Top off with a sprinkle of freshly chopped dhania. Layer the chicken then the rice in an oven proof dish. Dot with butter, thyme & fried onions. Decorate with choppings of red, green & yellow pepper. Bake in an oven set @ 160 for about 30 - 45 minz. Remove, stir well, let set & cool a bit before serving.
Fish Akhni Tried by Arnaaz Tarmohamed 1. Marinade Fish: pinch of haldi. Lemon juice. 1 tsp salt. 1 tsp chilli powder. 1 tsp crushed garlic. *Fry fish in bauer pan. 2. Make vagaar: extra oil. 2 tbsp ghee. 1 onion chopped. 1 tsp whole jeera. 5 to 6 peppercorns. 2 cinnamon sticks. 3 to 4 cloves. 3. Add 2 grated tomatos. 4. Add masalas: 1 tbsp roast masala. 1 tsp salt for each cup of rice. 1 tsp haldi. Dash of lemon juice. 1 tsp chilli powder. 5. Once tomato is ready, add rice and water to cover rice. Cook on medium/slow. Once rice is steaming, pot is ready to go in oven. 6. Put fish with the extra residue masala which it was fried in on top of the rice once rice has been cooked on stove. 7. Fry big pieces of potato and put on top of rice with fresh dhania chopped just before putting into the oven. 8. Put it back in oven to steam on approximately 140 degrees.
Chicken Akhni Tried by Arnaaz Tarmohamed 1.Make vagaar: extra oil. 2 tbsp ghee. 1 onion chopped. 1 tsp whole jeera. 5 to 6 peppercorns. 2 cinnamon sticks. 3 to 4 cloves. 3. Add chicken and masalas: 1 tbsp roast masala. 1 tsp salt for each cup of rice and 1 tsp salt for chicken eg: 2 cups rice 3 tsp salt. 1 tsp haldi. Dash of vinegar. 1 tsp chilli powder. 2 heaped tsp dhania jeera powder. Mix and Let it cook for 5 to 10 mins. 5.Add 2 grated tomatos and 1 green chilli cut in half. 6. After 10 to 15 mins Add potatos and rice and 1 full handful dhania chopped and water to cover potatos. Allow to cook on stove for 20 mins on medium. Check potatos. 7.Preheat oven to 180 degrees and allow to steam in oven for about 20 mins/ till potatos are soft.
Chicken pilaau with almond rice Tried by yumna minty-seth Chicken -1 kilo fillet, cubed Marinate in: 2 tblspn green masala , 1/2 tsp arid , 1 1/2tsp salt ,1 1/2tsp crushed jeeroo. Make vagaar with ghee , cinnamon sticks and elachi , add chicken , and a handful of crushed fried onions .. Liquidize : 2tbl lemon juice, 8 curry leaves , 3-4 green chillies , 1 tomato and 2 tblsp coconut Add to chicken n let it cook. Liquidize -1 tin nestle cream (small 1), 2tblsp tomato puree , 2 tblspn sour milk (I used fat free yoghurt) Add to chicken and cook. Rice : boil 3 cups and add saffron .. Layer in pot .. Rice , chicken and rice .. Fry almonds and sprinkle on top. Can also mix in with rice n leave a little for sprinkling on top. Steam for an hour. (I steamed in oven on 180).
Green Masala Rice and Chicken Tried by Arnaaz Tarmohamed Rice 1. Liquidise - 2 big handfuls dhania with small stem 5 green chillies 1 tsp ginger garlic Little water to make a paste 2. In pot - heat oil and 1/4 tsp whole jeera till it sizzles. 3. Add paste and pinch of haldi and mix. 4. Add rice and a tsp of salt per cup of rice. 5. Add boiling water to cover rice (not too much) and let it cook on medium. 6. Once all water has burned taste rice, if not done add little water and lower. 6. Once steamin switch pot off. 1. Heat oil in a pot 2. Remove from stove and add : 2 tsp ginger garlic 2 whole green chillies slit in half and 2 tsps chilli powder (or to your taste) 1 tsp salt. Mix. 3. If starts sticking add some boiling water. 4. Add 3 tomatos grated and let it cook for 5 mins on medium. 5. Add 1/2 kilo chicken cubes and let it cook. Mix occassionally. 6. Once ready add : 1/2 cup plain yoghurt and let it cook for 5 mins. 7. Squeeze lemon juice. 8. Add chopped dhania and 1 whole green chilli once ready.
Tuna Fish Casserole (From Exotic Foods By Nazira Vally) Tried by Arnaaz Tarmohamed 1 tin tuna Crystals hot sauce/tobasco 1 tsp salt 1/2 tsp pepper 2 tbsp mayonnaise Dash of vinegar 1 tsp chilli powder 1 chopped onion 1 chopped tomato 1 1/2 to 2 cups cooked rice. Method: 1. Layout fish in casserole dish, add spices, mayonnaise, vinegar, tomato and onions. ( Tomato and onions are uncooked, I also added cubed green pepper and you can also add 1 tin whole kernel corn if you wish) 2. Mix in the rice. 3. Combine: 1 tsp maziena Little butter 1/2 cup milk Make a paste and boil. 4. Pour liquid over rice and mix. 5. Add crystals hot sauce or tobasco and mix it in. 6. Sprinkle grated cheese and bake in preheated oven at 180 degrees or microwave till cheese melts.
Spicy Chicken strips & rice Tried by Nabeela Omar 1/2 kg chicken fillets cut in strips. 2 tblsp nandos medium peri peri sauce. 2 tblsp lemon juice. 1 tblsp peri peri oil. 1/2 tsp arad. 1/4 tsp crushed garlic. 1 tblsp chicken spice. 1 1/2 tblsp barbecue spice. 1/2 tsp chilli powder. 8 tblsp mayonnaise. Marinate Chicken in the above & cook in ghee. Rice : Boil 1 1/2 cups rice. Add to the water when boiling: 1/2 tsp arad. 1/4 tsp lemon pepper. 2 tsp salt. Seperately braise 1 green pepper cubed in 1 tblsp spice for rice. Mix all together
Spanish Rice Tried by Nabeela Omar Ingredients STEP 1: 3 1/2 cups basmati rice 1 tbsp salt 1 tsp arad 2 tbsp oil Boil the above ingredients until half done. STEP 2: 1 punnet sliced mushrooms 2 carrots, julienne strips or grated 1 green pepper cubed / red and yellow (1 cup) 1 cup frozen corn 1/2 cups peas 1 onion sliced garlic butter salt & pepper 1 cup orange juice
Stir fry the vegetables and add to boiled rice. Mix everything together and steam with juice. STEP 3: Vegaar 2 tbsp almonds - finely sliced 1 tbsp saumph 3 green chilies slit 3 tbsp ghee Braise everything together and pour over steamed rice. Serve with Saucy Chicken
Kande Pohe (please note that this recipe was found on the internet and amended by my mum) Tried by Nazia Mayet - Wash 2 cups of thick Poha (flattened rice) in a colander. Drain properly and keep aside for 10 to 15 minutes. - Add a pinch of salt, and 2 tsp of sugar to the Poha and leave aside. - Heat oil in a pan. - Add: 1tsp mustard seeds, 1 tsp cumin seeds, 1/4 tsp hing, 8-10 curry leaves, and 2-3 chopped green chillies to the oil. - Add: 2 finely chopped onions and fry until it changes colour. - Add: 1/4 cup of roasted and peeled peanuts to the onion. - Add: 1tsp turmeric powder and saute - Add soaked poha to the onions and mix. - Sprinkle some water and cover it with the lid. - Allow it to cook for 5 minutes. - Add: 2tbls lemon juice. Serve hot and garnish with fresh coconut and coriander. Optional: Add cubed boiled potatoes or peas.
Punjabi Yakhni Pilau - Purple Cosmo. Tried by Nabeela Omar Heat 5tblsp ghee and fry 1 cup of chopped carrots and 2 large potatoes cubed. Remove and keep aside. Add 2 grated onions, 2 tblsp ginger garlic paste and 1 tblsp garlic paste and braise until light gold. Add 1 tsp fresh red chillie paste, 2 tsp chilli powder, 2 tsp dhana jeero, 1/2 tsp arad, 1 1/2 tsp salt, 1 pkt Shan Punjabi Yakhni Pilau mix . And 2 large tomatoes peeled and chopped. Thereafter add 1 chicken cut into small portions and braise well. Add 2 1/2 cups of hot water and bring to boil. Reduce heat and cook on low till u have a thick gravy and chicken is tender. Add the carrots and potatoes and mix well. Boil 2 cups basmati rice with 1 tsp salt, and the 2tblsp Shan Punjabi Yakhni Pilau. Drain when rice is cooked but still firm. Mix the rice with the curry and steam on low heat for 20mins . Serve with Yogurt...
Garlicky Linguine Tried by Safeera Kaka Boil linguine in salted water until al dente. Heat a generous dash of olive oil add 2 minced cloves of garlic and stir until the garlic is fragrant (don't let it brown) add some fresh thyme and lemon zest. Toss into pasta until well coated. You may also toss in some breadcrumbs.
Macarone and Mascarpone Cheese! From another group with my own amendments in brackets tried by Arnaaz Tarmohamed Boil 250g macaroni in • 2 tsp salt • little olive oil Drain and set aside Braise • 3 Tbsp butter • 3 Tbsp flour • 3 Tbsp grated onion(I omitted the onion and used 2 tbsp flora light margarine and 2 tbsp flour) Then slowly add • 1 litre milk (I used 500ml and later added another 125ml because found sauce too thick) Add • ½ tsp salt • dash of coarse black pepper Remove from heat and add • ½ tub marscapone cheese • 1½ cups grated cheese (I used 1 cup) • 3 egg yolks (I used 2) Stir well. Then add macaroni to white sauce and set aside. Whip • 3 egg whites to stiff peaks( I used 2 egg whites) Fold into macaroni and white sauce. Pour into a corningware. Sprinkle grated cheese over. (Breadcrumbs are optional). Bake on 180° for 20 minutes.
Pasta Alfredo Tried by Fatima Laher Dhorat 300 g pasta 50 g butter 1/2 medium to small onion (chopped) 200 g mushrooms (sliced) A few cracks of Black pepper 1 tsp barbeque spice 1 tsp garlic 1/2 tsp green chille (or less) 2 tsp salt (or to taste) 500 ml fresh cream (2 tsp cake flour/ maziena mixed in until no lumps) Garnish: finely chopped dhania and sliced fresh green chillies Boil pasta until al dante with a little oil and salt, drain and set aside. Melt butter in a saucepan, add chopped onion and cook until soft and golden (but not brown). Add mushrooms, saute for 5 mins then add spices, garlic and green chillie. Saute for 2 mins. Add cream and heat until boiling, stirring until thick and creamy. Add sauce to pasta. Garnish!
Tuna casserole Tried by Fatima Mayet Jassat in a pot saute 1 onion in a lil olive oil.add. 1 tsp red chillies. 1 tsp arad. 1 tsp dhana jeeru. 1 tsp salt. 1 tbl sp red masala. A few curry leaves. 1 tbls lemon juice. When spices r sizzling, add 3 grated tomatoes. Let reduce n water of tomatoes burns out. Add: 2 tbl mayonnaise. 1 tbl worcester sauce. 2 tbl steers galic sauce. Add 1 450gr(huge tin) tuna. always find it @ woolies. Boil bow pasta till al dente add tuna mixture,top with cheese and mixed herbs.pop into oven till cheese melts. The table spoon I used in this recipe is more like the 1 we use to dish out! BIG tbls!!! This recipe from my good friend (ex 4ways neighbour)
Primi Recco Pasta with Homemade Pasta Sauce Tried by Arnaaz Tarmohamed Homemade Pasta Sauce: instead of the 1 packet pasta pronto tomato and garlic sauce. In a pot: 1 tin chopped tomatos (I used tomato and chilli) 1/2 tsp salt 1/2 tsp crushed garlic Pinch of haldi 1/4 tsp parsley Little lemon juice Little black pepper 1 tsp red chillies. Allow to cook. Pasta: Boil Penne Pasta as normal or your choice of pasta. Ingrediants: 1 tsp crushed garlic 2 - 3 curry leaves Pasta sauce 1 tsp origanum 1 tbsp sugar 1 tsp salt 1 tsp italian tomato paste
1/2 tsp basil Few garlic flakes 1 tsp cartwright curry powder (medium) 250 ml fresh cream In a pot: Olive oil to cover bottom of pot. Add garlic and origanum, allow to sizzle for a few minutes. Pour in: pasta sauce Sugar Salt Tomato paste Basil Garlic flakes Curry powder Allow to cook. When ready mix in pasta, just before eating, add fresh cream, mix it in on the stove and take it off.
My version of the Primi Recco Sauce Tried by Mariam Fakir 1 tablespoon sunflower oil (I'm allergic to olive oil) 1 tablespoon of kerrigold garlic and parsley butter 1 medium onion finely chopped 3/4 teaspoon dhana 3/4 teaspoon jeero 1/4 arad 1/2 fine red chilli 1 teaspoon green masala 750ml puree tomato 100ml all gold tomato puree 1 tablespoon chopped basil 1 teaspoon sugar 250ml low fat fresh cream 1/2 cup pasta water or 1/2 cup of potato water 1 level tablespoon maizena Chopped dhania Herbal salt to taste Heat oil in a heavy based pot. Add garlic and parsley butter. Saute onion on low heat till soft and translucent. Add spices. Fry lightly. Puree tomato, basil and tomato puree together. Add sugar. Turn heat up to medium. Add tomato and cook for 45 minutes until sauce is thickened. Add pasta water. Mix maizena and cream. This stops the cream from splitting. Cook sauce for a few minutes until thick. .
Home-made Gnocchi Peel and cube 1kg of potato. Boil in lightly salted water 1 cup flour 1 egg lightly beaten Herbal salt When potato is done. Reserve 1/2 cup of water for sauce. Remove potato with a slotted spoon. Drain on kitchen towel. Add to a flat tray and mash. Ensure that there are no lumps, but potato should not be finely mashed. Season lightly with salt. Cool for 15 minutes. Add 3/4 cup of sifted flour. Mix gently. Gently add egg. Mix well (do not over knead). Add remaining sifted flour. Now u can either roll in a sausage and slice as I did in the sauce. Or u can make little oval rounds (I did this with left over mixture). Add 20 gnocchi to boiling water. When gnocchi is done, it will rise to the top. Remove with slotted spoon. Add to sauce. Cook on low heat for a few minutes. Garnish with chopped dhania. Gnocchi is also good with: Burnt butter and sage Basil Pesto Any tomato based sauce Btw, if u are not using your gnocchi immediately. After it's shaped, leave flat on a tray and freeze. This should take 3 hours. Once frozen, gather up into a large freezer bag and store in freezer. Cook from frozen
Penne pasta in cheese sauce Tried by Fatima Mayet Jassat cups chikn filet cut int2 strips.marinate in ffg spices for 15 min: 1 tsp garlic paste. 1 tsp red chili paste. 1 tsp fresh ground blk pepper 1 tsp salt. 2 tblsp lemon juice. Stir fry ffg veges in 3 tbls olve oil: 1 med red pepper,julienned. 1 med green pepper,julienned 1 cup mushrooms. Remove veges wen done,In the same pan stir fry chikn strips. for the tomato sauce: saute 1 grated onion in 2 tbls oliv oil.add 2 tsp crushed garlic. then add 1 x 410gr tin of whole peeled tomatoes (liquidise), 1/2 cup tomatoes puree.add ffg spices to sauce:1 tsp red chili paste. 1 tsp lemon pepper. 1 tsp salt. 1 tsp crushed cumin. Boil 500 gr penne pasta in saltd water n drain.in a lrg pan combine chikn,veges, n sauce n mix well.lastly add 200ml ready cheese sauce (I used ina parmans). Sprinkle 1/2 tsp origanum when serving.
Chicken Pasta Tried by Mariam Fakir Ingredients: Marinate 450 g de-boned chicken thigh meat, thinly sliced for 30 minutes in: 1 teaspoon crushed garlic 1 teaspoon robertson garlic and herb seasoning 1/2 teaspoon white pepper 1/4 teaspoon fine black pepper 1/2 teaspoon fine mircha 1 teaspoon green masala 2 tablespoons lemon juice Herbal salt 1 tablespoon mayonnaise
1 medium onion, thinly sliced 2 tablespoons of oil 1/2 yellow bell pepper cubed (I used 1 yellow piquant pepper 2day) 1 cup peas (frozen and boiled) 3pureed tomatoes 1/4 cup tomato sauce 1 teaspoon sugar 75ml fresh cream
Boil 1/2 packet of Woolworths linguine. Drain. Reserve 1 cup of the cooking liquid. Method: fry onion till golden. Add chicken. Brown. Add peppers. Fry till chicken is cooked. Add tomatoes, tomato sauce and sugar. Cook for a few minutes and add peas. Cook till done. Add fresh cream. Cook for 2 minutes. Add pasta & reserved cooking water. Make sure it's freshly boiled; rather let the sauce sit and wait for the pasta as opposed to the pasta waiting for the sauce. Toss well. Cook for 5 minutes. Garnish with chopped flat leaf parsley. My mum prefers dhania, so I use that instead. Serve with crusty bread to mop up the sauce.
Spicy Hot Chick Pasta (2go) Tried by Arnaaz Tarmohamed Sauce 1. Heat 2 tbsp olive oil with 1 tsp garlic and 1 tsp chilli powder. 2. Add : 1/2 tin tomato and onion mix 2 tsp brown sugar 1 1/2 tsp oreganum 3/4 tsp salt Black pepper Chicken Acapulco Cook with: 1 tsp garlic 1 tsp salt Sprinkle pepper Ground green chillies to taste Squeeze lemon juice When ready add : 1/2 tsp dhania powder and 1/2 tsp jeera powder. In another pot: 1. Heat 2 tbsp olive oil and 1 tsp garlic. Add chicken, 1/4 tsp salt And 1/4 tsp chilli powder. Add the sauce to the chicken with little fresh cream. Add pasta to the sauce mixture and cook on low.
Harissa Tried by Simply Savouries: 40 red chilles 1/2 salt 1/2 cumin 1 tsp garlic 30g dhania 1/2 preserved lemon Olive oil
Blitz together - add more olive oil - until blended into a paste - store in glass bottle and pour olive oil over to preserve and store in fridge * for less heat and greater flavour - remove 10-15 chillies and add 1 (red) roasted pepper
Mazavaroo - Mauritian Condiment Found on Every Table next to the Salt and Pepper ( Sunday Times Food Weekly). Tried by Arnaaz Tarmohamed 125g fresh red chillies chopped. 1 small onion finely chopped. 15 ml (1 tbsp) fresh ginger, peeled and grated. 30ml (2 tbsp) vinegar. Juice of 1 lemon. 125ml sunflower oil (we only used a quarter cup). Salt to taste. In small batches, blend the chillies, onion , ginger, vinegar and lemon juice into a smooth paste, until all ingrediants are used. Add a little water if necessary. Heat the oil in a pan and fry the paste for a few minutes stirring. Remove from heat and cool. Store in fridge for up to 2 weeks.
Homemade Raspberry Jam. Tried by Mariam Fakir Preheat Oven to 180 degrees Take equal quantities of Raspberries & Castor Sugar. Place raspberries in the bowl of a pyrex dish & the castor sugar in the lid. Place in oven for 20 minutes. Remove. Pour sugar over raspberries and stir. Once cooled store in a sterilised bottle & refrigerate.
Buttermilk Chillies : Recipe By Salimah Ahmed Gutta. Tried by Arnaaz Tarmohamed 1 to 1 1/2 cup chillies (cut stem off). Can add: 2 to 3 green peppers ( deseeded and cut into squares). 1. In a pot - 1/4 cup oil. 300 ml buttermilk. 3 med sized tomatos liquidised. Little rye. Little methi seeds. 1 1/2 tsp salt. 1 level tsp dhania powder. Haldi (for colour) 1 heaped tsp crushed garlic. 3/4 tbsp mustard powder. 2. Mix it all together and let it cook on medium till chillies wrinkle (over an hour). Keep adding little water at a time. 3. Once texture is right, stir it on high till all the liquid burns keeping a little in it. Let it cool and bottle it storing in the refrigerator!
Mango & Avo Salsa by Ina Garten. Adapted by Mariam Fakir 2 mangos, peeled and cubed 2 green skin avos, peeled and cubed 1 cup finely sliced spring onion (not the white bit) 1 tablespoon chilli oil Salt to taste Lightly toss all of the ingredients together.
Veggie Latkes adapted from Ideas magazine: Tried by Taskeen Seth 1cup grated sweet 'tater, 1cup grated butternut (squeeze the h20 out of the veggies), 1egg, 1/2 cup flour, 1/2tsp cayenne pepper, a good few crackles of black pepper, 1/2 tsp of green chilli paste, 100g of crumbled feta, and a baby handful of chopped dhania. Mix together, shape into flat rounds, and shallow fry on medium. Top with a cream cheese dip: 75ml of yoghurt, 60g of cream cheese, a few mint leaves, a few dhania stalks, salt, pepper, and whole jeero. Liquidise, spoon onto latkes, and top with some grilled tomato slices and chopped dhania.
Cheesy creamed spinach mushrooms: Tried by Saffiyah Hajat Wash and drain 500g chopped spinach. Braise 3 tbs butter,2 tsp garlic and 2 tsp green chillies. Add spinach and cook. Sprinkle in 3 tbs flour, 1/4 tsp nutmeg, 1/2 tsp paprika, 1 tsp spurs seasoning salt and 1 tsp pepper. Stir. Gradually add in 1 cup milk and 1/2 cup fresh cream, simmer till it thickens. Lastly add in 1/2 cup grated cheese. Set aside. Wash 900g large mushrooms caps, sprinkle lemon juice,place in pyrex and pop into a hot oven for 5 min. Pour spinach filling over mushrooms, top with cheese and robertsons pesto and parmeson spice and grill
Rachael Rays Mashed potato cakes Tried by Taskeen Seth 3 good sized potatoes 2 heaped serving spoons cream cheese 2 tablespoons sour cream 2 spring onions, very finely chopped 2 teaspoons lemon zest (skipped this and used lemon pepper instead) 1 egg, lightly beaten Salt and freshly ground black pepper 1 tablespoon extra virgin olive oil (EVOO) 1 tablespoon butter Serves 4 (makes 8 cakes) PREPARATION Peel and dice the potatoes and add them to a large pot. Cover with water and salt the water. Bring to boil over medium heat and cook until tender. Drain the potatoes and return to the hot pot to dry. Transfer the potatoes to a bowl. In a microwavesafe bowl, soften the cream cheese for 20 seconds on high in the microwave. Add the cream cheese to the potatoes along with the sour cream, scallions, lemon zest, egg and salt and pepper, to taste. Mash the potatoes to combine the mixture. Heat the EVOO (I used normal oil)and butter in nonstick skillet over medium heat. Drop 2-inch mounds of the potato mixture (approximately eight mounds) into the skillet and gently press down to flatten a bit. Crisp the potatoes until deeply golden on each side, about 7-8 minutes The only change I made to this recipe was to drop spoonfuls of the mash into breadcrumbs and then to flatten, prior to frying as the first few fell apart :(
Pistachio and Lemon Halloumi Tried by naQiyah mayat In a blender blitz: A handful of salted pista's A squeeze of 1 lemon Half a tsp of sugar Salt and freshly ground black pepper Avocado Meditterean Oil - 4/5 tblspns worth A few mint leaves Smear over the sliced halloumi and pan fry until you see the edges borwning and sizzling. 2 servings per person, with a garnish of lemon wedges and mint
Brown Puri Tried by naQiyha mayat 1 cup of brown flour 1 cup of white flour A quarter cup of milk A quarter cup of warm water 1 tbl oil (if you're not weight-watching, add a tbl of ghee too) mix, knead and check stickyness. Add a dust of flour to prevent sticking and knead again. Should be elastic, not firm. Soft, and pliable. I roll out, cut shapes, place on dishcloth and when I'm done with all, I fry. After taking out, drain and put into container and close the lid. Will stay soft.
Makai / mealie meal roti. Tried by Fatima Riaz Osman 2 and half cups flour, 1 and a quater cup mealie meal, about 2 tsp salt and about 2 tblspns ghee. Mix together, therafter add boiling water. Just enough that dough doesn't become sticky. (If sticky add more flour). Allow the dough to cool. Once cooled, make balls and roll. ( It makes about 5 or more rotis- depends how big u roll. ). Fry on a hot pan with a fair amount of ghee Ps: u must roll it atleast 1cm thick. It must be thin as a roti.
Aaloo paratha Tried by Fatima ¤dough 4 cups flour 4 tblspn sugar 1 packet instant yeast
125g butter 1 tsp salt 2-3 cups warm milk
Make soft dough,throw 1/4cup oil around the bowl cover n let rise Aaloo Boil 6-8 medium potatoes with the following.. 2medium onions chopped 2 Tblspn garlic Green chilles 1 tsp rough Salt 1/4 tsp pepper When mashing add half cup mayo ..aaloo must be nice n moist Vagaar 2 tsp jeeru 2 Tblsp butter Cut dhania ..mix well
1 tsp garlic Braise n throw over aaloo
Roll out dough,cut side-plate size rounds ..put filling on 1 round n seal with another Bake @ 180 til done,brush with garlic butter Make sure they sealed properly or else filling will ooze out,dont roll 2 thick it will rise slightly ..enjoy they are Xtremely YumMy
Doughnuts Tried by Safeera -
125g butter 2 eggs 60 ml sugar 250ml mashed potatoes (smash will also work) 400ml warm milk 1 packet instant yeast 1 tbl golden syrup or honey a pinch of salt a teaspoon of nutmeg (optional) 6 cups all purpose cake flour
Cream the butter and sugar until light and fluffy. Add the eggs and beat well after each addition. Fold in the mashed potatoes. Sift in all 6 cups of flour sprinkle the yeast over. Mix the honey and the milk add gradually to the flour mixture and mix into a soft dough. Knead the dough thoroughly for about 10 min and put into a large oiled container. Cover and allow to raise until doubled in size. Punch down the dough and divide into about 2 sections this makes it easier to work with. Roll on a floured surface (make sure its neither too thin
or too thick) cut with a doughnut cutter( I didn't have one so I used an ordinary round cutter and a throughly rinsed out lid of a bottle of panado to etch out the centre hole)- allow to raise slightly make sure you cover the dough at all times with a cloth so it doesn't dry out.Fry in hot oil (make sure the oil is not smouldering or you will be left with a charred outside and a mushy inside)until its a lovely golden colour. Drain and roll the dinky doughnuts in cinnamon sugar (caster sugar and cinnamon). Leave the rest plain and allow to cool completely. Dip in white or milk chocolate and sprinkle with nibbed nuts, hundereds and thousands or anything your imagination allows. You can also shape the dough into oblong or round rolls and fry. Dip in cinnamon sugarallow them to cool completely before you split it open and pipe with some sweetened fresh cream. Drizzle withsome thinned out jam and serve
Pitas (orig Cosmo Cuisine under rec: Tramezzine) Tried by Salma Mayet Mix together: 4 cups flour 1 tsp salt 1 Tbls sugar 10g instant yeast Add to above, the following mixture: 4 Tbls melted butter 4 Tbls oil 1,5 cups warm milk 1/2 cup warm water. Knead well & form a soft dough. Rest and let rise until double in volume. Preheat oven to 260C. Roll out dough into pita shapes & place on greased tray. Bake on topmost shelf until pitas puff up. Yields: 21 Woolies' standard-sized pitas (y)
Basic Focaccia Tried by Simply Savouries Before you begin please note: This is an extremely sticky dough - whatever you do - don't add more flour - proceed with caution :) For dough: 500g flour 10g salt 2 x 7g yeast 30 ml olive oil 400 ml cold water ( normal tap water will do ) Make dough with above ingredients - Knead - Knead - Knead! Drizzle olive oil ( liberally ) on a work top surface and stretch and fold dough ( sort of knead motion ) continue with stretch and fold. *do not add more flour Grease a ( large ) glass casserole ( approx 2L ) with olive oil - place (blob) dough in it and cover with cling wrap - leave to rise until (gorgeous and puffy) double in size ( approx 1 hour ) Transfer dough onto oiled surface ( olive oil ) stretch dough out slightly - cut in half and place onto 2 -wax paper lined- greased ( well greased with -wait for it- Olive oil ) gently press down ( to spread to corners of tray Leave to rise uncovered (umbrella net should be fine ) for a hour Drizzle with olive oil and push fingers in to create 'dimples' Lightly sprinkle with rough salt *( this is when you can add toppings and herbs of your choice )* and bake for 20 minutes on 200 ( thermo fan ) Before serving - drizzle with olive oil
Crumpets from the Indian Delights (6th impression) Adapted by Mariam Fakir Ingredients: 2 tbsp Maizena 6 tbsp Flour 2 tbsp oil 1 large egg, lightly beaten 1/4 tsp salt 3/4 teaspoon baking powder 3/4 teaspoon baking soda 3 tablespoon caster sugar 1/2 cup fresh cream Methods Sift dry ingredients 2gether (cept sugar) Add all other ingredients. Blitz with the hand blender. Lightly brush a frying pan with ghee. Drop spoonfuls of batter onto the griddle. When bubbles appear on the surface, it's time to turn these little suckers over. Serve with maple syrup.
Custard Sojee (*from a friend) Tried by Sharona Dada 4 2 1 1
cups milk tbsp custard powder Egg 1/2 cup sugar
Beat together 1/2 pound butter 1 1/2 cup Tastee Wheat Braise together but not for too long Then add milk mixture to braised tastee wheat...allow to cook on low heat till it resembles sujee.
Med Sandwich Tried by naQiyah mayat Parboil butternut cubes in salted water till soft, yet firm to the touch. In an ovenproof dish, add cubes of green and red pepper and halved rosa tomatoes. Drizzle Verlaque Sweet Basil Olive Oil over the peppers, pepper and ground green chili over the tomato and Nomu Sweet over the butternut. Pop into a preheated oven and bake at 180 until soft. Switch to grill to char it a bit. Prepare the hummus: 1 tin of chickpea, washed and drained 1 tsp ground garlic 1 tsp Miracle Whip 2 tbl lemon juice 3 tbl Extra Virgin olive oil Grind of black pepper Salt to taste Handful of coriander leaves Blend and set aside until ready to assemble. I'm using WW Oats and Honey flavoured White Bread today. Spread the hummus over one side. Layer stove grilled marrow ribbons. Top with mixed pepper, butternut and tomato. Grind some pepper over and seal. Serve warm, or allow everything to cool before assembling for lunch.
Enchiladas (From another group with my own notes/adaptations) Tried by Arnaaz Tarmohamed Slice 4 spring onions and about 6 garlic chives( I omitted the garlic chives) Heat a little oil in a pan, add spring onions, garlic chives and cut green chillies, add corn (recipe calls for 2 cups frozen corn, I used 1 tin whole kernel corn) and cook for about 10 mins, leave aside. Cook 2 cups cubed chicken in oil, salt (1/2 tsp), pepper (1/2 tsp), aromat (1 tsp), origanum (2tsp) -( I used 1 tsp mixed herbs), chilli powder ( 1 tsp). Once cooked mix the corn in the chicken and add 1 tub sour cream to it. (I took out half the chicken and corn filling and added only 2 tbsp creme fraiche to it) and froze the rest of the filling. Cook for about 5 mins. Put filling in wraps or thin rotis (I used wholewheat tortilla wraps), make your own chucky tomato chutney, pour over the wraps and top with grated cheese (mozarella). Grill for 10 mins. Note for cooking the chicken: because I omitted the garlic chives I added 1 tsp crushed garlic and a squeeze of lemon juice when cooking
Steak and mash loaf Tried by Nazreen Choonara Marinate steak wit arad, salt, dhana jeero , lemn juice , red masala , steak/chop spice and little barbecue sauce. Cook in oil/butter till it is done and flakes. Meanwhile make a soft, creamy mash. And beat eggs wit salt, pepper and fine red chilli powder. To assemble: take slice white bread smear wit mash than steak mixture than another slice breadf -repeat. Dip in egg and fry in pan.
Sugar-less Butter-less coconut&date muffins Tried by Simply Savouries and Yumna Minty Seth 250g dates 11/4 cup water (hot) 2 eggs 1 cup flour ( I used brown bread flour ) 2 t baking pwd 1/2 cup dessicated coconut 1/2 t bi carb Soak 250g dates in 1 cup hot water ( overnight - or for a few hours - depending on softness of dates ) Cream date mixture with an electric beater Add in eggs and beat Then add in flour, bp, coconut and blend Stir together bi carb and 1/4 cup ( hot) water and add to mixture - beat until blended Spoon into 12 greased cupcake cups and bake on 180 for 20 minutes
Coffee Pecan Brownies (orig Angela Day thanks to my mummy dearest who saved her rec for me! My notes in parentheses) tried by Salma Mayet Combine the following in a medium sized saucepan and heat gently until the butter has melted: 375ml castor sugar 225g butter 160ml cocoa powder 15ml ground filter coffee Remove from heat and cool for 5 minutes. Then beat in 3 eggs (I used xlge), one at a time, until mixture is smooth & well blended. Mix in 5ml vanilla essence. Then fold in: 310ml flour (sifted) 50g pecan nuts, chopped (leave them as chunky as possible for optimal texture). Spoon mixture into a lined&greased 26x18cm lamington pan (I used whatever appropriate-sized pans I had as good-enough substitutes but nothing too deep as you might have difficulty popping out once out of the oven) Bake at 180 for 25-30min (until mixture does not leave a trail on skewer when inserted). Allow to cool in the pan (for quite some time, as it's dense & fudgey!) Cool on rack & spoon over topping (mixture of melted chocolate with brewed filter coffee. I used 200g whole nut chocolate with 80ml strong coffee). Pour over (can top with whole pecans) This is a dense, fudgey brownie with a cracked top. Divine!
Classic Cake Recipe for Mini 3 Tier adapted by Mariam Fakir. Preheat your oven to 175 degrees or 155 for a fan forced oven. Cream together the following ingredients until light and fluffy:
Bake for 15 minutes, then turn pan for even baking. Bake for an additional 15 min. Insert a skewer into the cake. If the skewer comes clean, the cake is done. Cool.
150g salted butter 1½ cups of caster sugar 120g cream cheese ( I like the Woolies low fat plain variety) Seeds from 1 vanilla pod
White chocolate Ganache: 250ml thick cream (woolies) 250g of lindt white choc or other good quality eating chocolate. 1 teaspoon of unsalted butter. Few drops of raspberry extract. Add the discarded vanilla pod from the cake mixture to the cream. Heat cream until it bubbles at the sides. Pour over choc in a heatproof bowl. Discard vanilla pod. Stir until choc melts. Add the butter to give an extra gloss. Lastly add some raspberry extract ( I promise this is super yummy). Leave to thicken. This should take abt 2 hours. Slice the cooled mini cakes at the tiers and sandwich together with the cooled and thickened ganache. Either finish off with ganache or cover with fondant. Flavour the fondant with the raspberry extract. (I'd rather cover 10 large cakes with fondant, than 1 mini cake).
Sift 1½ cups of self raising flour Add the sifted self raising flour in five parts to ur batter alternating with 4 large organic eggs. This prevents the mixture from curdling. Start with flour and end with flour. Example: Flour, egg, flour, egg, flour, egg, flour, egg, flour. Grease pans well. Fill pan (for mini 3 tier, just until the beginning of the 3rd tier).
Madeira Cake Tried by Nabeela Omar 125gr butter <1/4 lb>. 3/4 cup sugar. 2 eggs. 1 tsp vanilla essence. Rind of 1 small lemon 1 1/2 cups flour. 2 tsp baking powder. 1/2 cup milk. Method. Cream butter & sugar. Thereafter add in the eggs, vanilla essence & lemon rind - mix well. Add in sifted dry ingredients & milk - beat till well combined. Bake @ 170 for 45mins in a Thermofan oven... **NB leave 2 rest overnight & slice the next day as madeira crumbles**
Choc chip cookies Tried by Fatima Mayet Jassat 250 gr butter(I use stork). 1 cup sugar. 2 eggs. Vanilla essence. 1/2 tsp bicarb. 2 tsp baking powder. 2 cups coconut. 3/4 cup chopped nuts(I use walnuts/almonds). 1 1/2 cup choc chips. Flour as needed. (+- 2 n half cups). Be careful not to make dough too dry! Cream butter n sugar.add eggs n vanilla. Then add rest of inggredients. Add flour lastly n mix with hands to ensure not making it too dry Roll into balls and pat down. Make small balls as they do double in size! Unless u want big bikkits!leave a space between bikkits.
Custard biscuits Tried by Fatima Mayet Jassat 250 gr butter (I used stork). 2 cups icing sugar. Cream together. Add 2 eggs. N 1 tsp vanilla essence. Sift together: 3 tsp baking powder. 4 tbl sp maizena. 4 tbl sp custard. 2 cups flour( may need more flour)just depends. Add sifted ingr to butter mix.nozzle as desired
Madeira cake Tried by Fatima 125g margerine. 250ml castor sugar. 2 eggs. Grated rind of 1 lemon. 5ml v.essence. 2 cups flour. 10ml Baking powder. 250ml milk. Method: cream margerine & c.sugar, until mixture is light & fluffy . Beat in the eggs, rind & v.essence. Add dry ingredients alternately with milk into creamed mixture. Pour into well greased loaf pan . Bake @ 180 until done.
Cupcakes ( Plain Cake Recipe from Exotic Foods By Nazira Vally) Tried by Arnaaz Tarmohamed Ingrediants: 125g butter 3/4 cup castor sugar 3 eggs 1 tsp vanilla essence 1 tsp pineapple or lemon essence (optional) 1 1/2 cup flour 3/4 cup milk 3 tsp baking powder Method: 1. Beat butter and sugar until creamy. 2. Add eggs, one at a time. 3. Add vanilla essence. 4. Add flour and baking powder alternating with milk 5. Bake at 180 degrees
Easy Bran Muffins From Exotic Foods By Nazira Vally Tried by Arnaaz Tarmohamed Ingrediants: 1 cup digestive bran 1 1/4 cups cake flour 3/4 cup brown sugar 1/4 cup oil 1 egg 1 cup milk 1/2 cup dates or mixed fruit (or any variation of fruit and nuts you choose) 1 level tsp bicarbonate of soda 1 tsp vanilla essence Method: 1. Beat all the above ingrediants together 2. Spoon into well greased muffin pans. 3. Bake at 180 degrees until golden brown.
Tiramisu cupcakes (original recipe, I received frm taskeen) Tried by Yumna minty-seth 1 batch of vanilla cupcakes Coffee syrup: 1/2cup boiling water, 1/2cup castor sugar, 2Tbp coffee --- mix together to form a coffee syrup. (I boiled the water n sugar for a bit to thicken it slightly). Filling: 250ml fresh cream, 1/2cup castor sugar, 1tup mascarpone cheese, 1Tbp coffee (dissolved in 1tsp water). Beat fresh cream n sugar together. Soften mascarpone with a whisk, n fold into cream. Add the coffee lastly. Topping: 125g butter, 2cups icing sugar, 1tub cream cheese, 1tsp vanilla essence. Beat butter n icing sugar til white. Fold in cream cheese, n add v essence. To assemble cakes: poke holes in cakes n pour a little coffee syrup over each. Brush over with pastry brush or back of spoon. Using a small pointed nozzle, "inject" the filling into cake (jus poke nozzle in n squeeze bag to insert filling into cake). Pipe topping over as desired, n decorate with flake n strawberries.
Madelines Tried by Farzana Mia •Preheat oven to 220, and grease and flour a madeline pan •150g butter- melt in a sml saucepan and allow to cool •Measure 150g castor sugar and 2eggs into a large bowl and whisk until pale and thick. •Measure out 150g self raising flour and half a tsp Baking powder andd sift half of this into the egg mixture. Fold in along with the grated rind of 1 lemon. •Pour half the melted butter in around the edge of the bowl and fold in •Repeat using the remaing flour, and then butter. •Fill the batter into the tin so that the batter is just about level with the top of the tin. •Bake in preheated oven for 8-10 mins til well risen, golden and spongy to touch. •P.S. I ommitted the bp coz of the altitude
Quick Mix Cake Tried by Fatima 1/2 lb margerine. 1 1/2 cups sugar. 4 eggs. 3 cups flour. 1 1/4 cups milk. 4tsp baking powder. 1/4 tsp salt. 2 tsp vanilla essence. METHOD: Beat all the above together for 3 minutes on high . Bake @ 180 until done.
Red velvet cake Tried by Fatima Riaz Osman 1n 1/4 cup flour 3/4 cup sugar 1/2 tsp bicarb 1/2 tsp cocoa 1/2 tsp salt 1/2 cup buttermilk 1 egg 3/4 cup veg oil 1/2 tsp vinegar 1/2 tsp vanilla essence 1 TBlSP red food color -sift dry ingredients -comine liquids -mix dry ingredients into the wet ones Bake at 180 for 15-20 mins Icing Beat half a tub of cream cheese smooth. Add a 1/4 tsp of vanilla essence, and a 1/4 cup of sifted icing sugar and beat smooth. Gradually add 1/3 of a cup of fresh or double cream and whip till mixture is a pipable texture.
(Un)Healthy Muffins (orig rec: Faiza Hadjee's Tea Time Delicacies 'Muffins' with my notes in parentheses) Tried by Salma Mayat Measure: 1 cup yoghurt & add 1 tsp bicarb and set aside (ensure that you measure this in a deep bowl as this mixture froths/expands) Preheat oven to 180. Beat: 1/4 cup brown sugar + 1 egg + 1 tsp vanilla essence In another big bowl, sift: 1 cup flour + 2 tsp baking powder. Then add the beaten egg/sugar mixture. Then add in 1 cup Oat Bran (I used 1 cup Nutty Wheat flour) and then add in: 3/4cup choc chips (I used a 100g packet). Mix in the yoghurt. Should fill up 24 cupcake moulds. Bake for 20min. Choc-chip heaven!
Pecan Pie Tried by Yumna Minty Seth crust, 1 1/2 cup Flour, 125g cold butter, crumb butter into flour. Add 1/4tsp salt n 1/4 cup ice water to form dough refrigerate for 30mins..roll out n place in pan.. refrigerate for 20mins..egg wash n bake in a blind for 30mins @ 180. Roast 2cups pecans for 10mins @ 180. Heat 3/4 cup brown sugar & 3/4 cup golden syrup..add 60g butter and vanilla essence, boil for 2mins. Add 3 beaten eggs, 1/4 cup sour cream & 1/4 tsp salt to sugar mixture. Rougly scatter a few pecans over base, pour liquid over.. Arrange pecans on top..bake @ 180 for 15-20mins..serve with cream..
Chocolate Pizza Tried by Safeera Kaka 300g dark chocolate 200g butter 2 1/2 cups flour 1tsp baking powder 1 1/2cups caster sugar (I felt this too much esp if u not using dark chocolate rather use 3/4 cup) 4 eggs 200g pecans 2 slabs grated milky bar Vanilla ice-cream Chocolate sauce Melt chocolate and butter. Stir till smooth and set aside to cool. Sift the flour with the baking powder and salt. Add the eggs and gradually add the sugar to the choc mixture. Fold in the flour and nuts. Mixture should resemble a v soft biscuit dough. Pat the dough into a greased pizza pan. Bake at 180 for 20min. The texture of the base is almost brownie-like. Decorate with sliced strawbs and milky bar. Serve slices slightly warmed with a scoop of ice-cream and a drizzle of chocolate sauce.
Creme caramel Tried by Mumtaz Desai 1 tin condense 2 tin(use the same condense one) milk 4 eggs 1 tsp caramel essence Beat all the above well Grease a casserole dish or bowl, pour caramel syrup(or make ur own) I use the hullets caramel syrup, pour in. The mixture and bake on 180 degree until golden brown, it will be slightly wobbly when u take out, refrigerate it over night, just before serving, topple over onto ur serving dish, can make individual ones too, tried n tested and tasty ;)
Peppered Strawberries Tried by Mariam Fakir 250g of strawberries 1 cup syrup Half teaspoon pink peppercorns Drop of violet extract Wash strawberries, hull & halve. (Always wash strawberries 1st before cutting) Gently heat 1 cup of syrup (sugar & water) Add peppercorns & violet extract Gently bring to a boil Lower heat. Add strawberries. Remove from heat after a minute. Refrigerate once cool. Serve with Vanilla Ice Cream
Boudoir Dessert, original recipe from The New Food with Flair, but I didn't stick to the recipe at all! Tried by naQiyah mayat Spray and Cook a spring form round tin. Pour about a cup of milk into a bowl. Dip the boudoir biscuits and arrange at the base. Spoon over 1 small tub of Ultra-Mel Caramel Dessert (they come in packs of 4 at your grocer) Spoon over cream, beaten with vanilla. Repeat until you are left with a final layer of cream. Cover with cling and leave to set in the fridge. On the stovetop, add 1 tin of Nestle cream + 2 slabs of Cadburys wholenut. Simmer on low until melted and thick. Allow to cool. Pour over dessert and garnish with starwberrys, or any other fruit of your choice.
Choc brownies Tried by Yumna Minty Seth 4 eggs seperated, beat white stiff in seperate bowl. BEAT: 4 yolks with one cup white sugar until white. ADD: 1 cup flour. 2 tsp B Powder. 1/4 Cup Cocoa. 1/4 Tsp Salt. 1/4 cup Oil. 1/2 Cup Boiling water. Add the Egg White and beat again. BAKE on 180 for 30min. S A U C E: 1 tin ideal milk. LARGE (200 gm) Whole Nut. LARGE Dairy Milk. Slightly less than 1/2 cup sugar.... Melt this on stove slowly. Pour Hot sauce over Hot cake. Serve with Vanilla ice cream
Tropical Fruit Cocktail loaf (ring for me) Boeka Treats, page 36 Tried by naQiyah mayat Mix: 2 cups self raising flour 2 tsp bicarb Half a tsp salt 1 and a half cups of sugar 2 eggs and 1 tin of fruit cocktail incl the syrup Pour into greased glass dish, or silicone ring/mould Bake for 40 minutes at 180 degrees In a pot, simmer: Half a cup of sugar 4 tbl butter 1 tsp vanilla essence Haf a cup of coconut 1 tin of Nestle ideal milk Allow to thicken on the stove Pour over cake as you unmould it Serve with custard or ice-cream
Marie Biscuit Dessert Tried by Nabeela Omar Liquidise a tin of canned peaches - leave a few peaches for decoration. Sandwich Marie's together by spreading a layer of the liquidised peaches and stacking them together I used a whole packet. Place the marie loaf in a serving dish & pour the remaining liquidised peaches over the loaf. Thereafter, pour a box of ultra mel custard over. Spread a layer of nestle cream over the custard layer & decorate with peaches & flake
Peppermint Crisp Dessert. Tried by Nabeela Omar
Layer Tennis Biscuits in a serving dish & spoon over coffee or milk to soften the biscuits. Spoon a layer of the following mixture: 250ml fresh cream - whipped. Fold fresh cream into 1 tin caramel treat & fold in 2 grated peppermint crisp chocolates. Repeat layers as necessary. Decorate as desired **can add dessicated coconut after each fresh cream layer
Arnaaz: Spicy Mocha Chino By: Aminas School Of Baking
3/4 cup milk 1/4 cup boiling water 1 stick cinnamon 1/2 tsp coffee and 1/2 tsp hot chocolate 2 marshmellows Sugar to taste Heat milk and water with the cinnamon on low heat to infuse cinnamon. Add the marshmellows, coffee and hot chocolate. (You may use only coffee or only hot chocolate), add sugar to taste. Pour into a mug, top with whipped cream or frothed milk and sprinkle with a dusting of mixed spice. Serve with a cinnamon stick and a marshmellow.
Arnaaz: White Chocolate Coffee By: Amina's School Of Baking 4 piece white chocolate, chopped (lindt) 1/2 cup milk 1/4 cup evaporated milk 1/2 cup brewed coffee Sugar to taste Heat the milks and chocolate, stir until chocolate is completely melted and the mixture is smooth. Add the sugar. Stir in the coffee. Pour into large cups or mugs. Top each serving with whipped cream and chocolate curls. Serve immediately.
Mushroom sauce and poached egg Tried by naQiyah mayat Sautee half a finely chopped onion in butter and thyme Add 1 tray of Portobelli (something! Portubellini ...) Mushrooms that have been chopped up and half a tsp ground garlic. Add salt and 2 tbl powdered mushroom sauce. Add a cup of fat-free milk and cook on low. Season with black pepper. I use the Clicks red poachy things when I need to poach in a hurry. Toast bread, top with mushroom sauce, poached egg, black pepper and a sprig of thyme. Serve very hot.
Poached Eggs, Sour Cream Mushroom Sauce on Rocket and Toast.. Tried by Saffiyah Mushroom Sauce: melt butter, add chopped mushrooms with garlic lemon and parsely spice and fresh pepper. Add a tsp of flour in 1/2cup milk and then mix 1/2tub sour cream till smooth. Add to sauteed mushrooms. Add chopped fresh chives. Keep aside. Poach Eggs: in a tumbler or bowl, place cling film till bottom, brush a little oil all around it, crack an egg, make sure yolk doesn't break. Lift and tie cling film tightly. I used a peg to hold it, and add salt&pepper before closing if you wish. Then emerge in boiling water on stove. Cook till how you like your eggs. Toast: toast bread (I prefer english muffin, bt you can use rye or health bread) dot garlic butter on hot toast. Place rocket leaves, mushroom sauce, poached egg and top with feta cheese. Or rocket leaves, poached eggs and then sauce and feta. Serve with lemon wedge and rosa tomatoes.
Frittata Tried by naQiyah mayat Slice 1 large potato into thin slices and parboil in salted water. When soft, yet firm to the touch, drain and set aside. Sautee 1 finely sliced onion in Mediterrean Olive oil with a quarter tsp of garlic. Toss in a handful of spinach and allow to wilt. Stir in the potato and season with salt. Whisk 4 eggs with a dash of baking powder and salt. Pour on top of the potato and spinach mix. Grate a handful of cheddar cheese over, and add a few cubes of Philadelphia cream cheese. Add black olives and place under the grill to brown. Grind fresh black pepper over and serve with a simple salad.
Savoury Pancakes Tried by naQiyah mayat For the pancake Beat using an electic mixer: 1 cup of flour 1 tsp baking powder 1 cup of milk Half a cup of water 2 eggs 1 and a half tsp salt Half a tsp black pepper 2 tbl butter 2 tbl chopped coriander 1 tsp ground garlic A pinch of chopped red chilies Mix well and fry as you would a pancake. Set aside until ready to assemble. For the filling Sautee 1 small onion in butter. Add half a punnet of chopped mushrooms, a handful of spinach leaves that have been finely cut and allow to cook until soft. Season with salt and pepper.
Stir in 1 tbl flour and 1 cup of fat-free milk. Taste, and re-season if necessary. For the topping Grate a quarter block of Slimmers Gouda and a few cubes of cream cheese. Chop 1 tomato and 3 tbl of spring onions and mix with 1 tbl of Mochachos Hot Sauce. Fill the pancake with the spinach and roll up. Top with the cheese mix and sprinkle over the tomato and spring onions. Grind fresh black pepper over and place under the grill for 3 minutes to allow the cheese to melt and the flavour of the tomato to infuse with the cheese. Serve hot.
Fillet Parcels Tried by Sharona Dada 350g flour 5ml salt 1 pkt yeast 30g Margarine 220ml lukewarm water Sift in flour, salt and yeast. Rub in butter. Stir in water slowly and knead dough. Cover and leave in warm place. Cut dough in 16 portions and roll out into rounds. Filling: Shredded fillet steak Mushrooms (a can) 2 tbsp picallili Salt n pepper 2 tbsp mayonnaise 30ml tomato sauce 5ml worcester sauce Combine all ingredients. Spoon into each circle. Brush edges of each circle with a little water and pinch together to form a 'parcel'. Seal well. Bake for 15 to 20 mins. Leave to cool and tie a string on chives around each parcel.
Quiche Recipe Tried by Sharona Dada (*from a Friend). 1kg Chicken fillets cubed. cook with salt,pepper,ginger garlic,green masala,1Tblsp ghee.braize till the water burns out. add 2-2 1/2 cups mixed veg. burn out excess water and leave to cool.then add: 1kg Nestle Cream,1onion finely chopped,1 1/2-2cups of cheese,1 green pepper,1red pepper(both finely chopped)4-5Tblsp Flour,3-4 eggs beaten.mix together well,must be moist!fill in pastry cups!
Potatoe bhajias; recipe taken from indian deights pg 169 Tried by Fatima Mayet Jassat 1/2 cup self raising flour. 1/2 cup chana flour. 1 medium onion grated. 1 medium potato grated. 1 tsp crushed dhana. 1 tsp crushed jeeru. 2 tsp green chillie. 1 bunch dhania chopped. 2 tbls spring onion chopped. 1 tbls oil. 1 tsp salt. Adjust salt n chillies to taste
Nachos Tried by Nabeela Omar Layer Woolies Salsa Nachos Chips in a plate. Add a layer of tomato salsa of choice - I used the Old de Paso mild salsa. Thereafter add guacamole - I bought the guacamole from Woolies - I used 2tblsp of the guacamole, mixed with 1 tblsp mayonnaise, 1 tblsp sour cream, a dash of tabasco sauce & a bit of chillie powder to taste. Lastly sprinkle with cheese & grill in oven till cheese melts...
Mealie crumpets Tried by Fatima Riaz Osman 1 tin creamstyle sweetcorn, 1 cup flour, 2 tsp baking powder, 1/4 cup milk, 1 egg, parsley, dhania, ground green chillies, salt n pepper ( to taste). Mix well and fry in a pan either with a cook n spray or lighlty coated with ghee.
Crispy Noodles Tried by Fatima boil spaghetti,drain n wash with cold water,put in a sieve n coat all spaghetti with corn flour n deep fry in hot oil until pink,leave aside. Den in a wok put in little oil,wen hot put in strips of chick fillet,salt,garlic n cook till chick half cooked,den put in strips of carrots,green beans,green/red peppers,n thick slices of onions,cook n put in soy sauce,zeal salt,worcester sauce,little vinegar,mix den lastly put in chopped cabbage,mix put in little sugar,tomato sauce(enough 4 sauce) n little water(shud taste sweet n sour if need to add nything then add) den lastly thicken with cornflour slightly n tkeoff heat.... Wen serving put chick mixture in dish n on top spred da crispy noodles.garnish n serve!:) I must add , this is not my recipe ... I did a few steps slightly different . I added mushrooms & marrow . I made a white sauce with the cornflour , I didn't just add it to the mix & I used angel hair pasta.
KFC Mash n Gravy Tried by Sharona Dada Packet mash OR 2 large potatoes , 1/2 cup milk , 2 tbsps butter , pinch of cinnamon , salt and pepper boil potatoes and peel , mash with milk, butter , cinnamon , salt and pepper . Gravy : 1/2 packet... brown onion soup , 1/2 packet cream of chicken soup , few drops worcester sauce or soy sauce - prepare a mixture of soups as per instructions and add sauce . Reduce the amount of water required to prepare soup by one cup to obtain a thicker gravy
Savoury chops Tried by Fatima marinate chops with the following: Red ginger-garlic masala. Dhana. Jeeru. Arad. Salt. Steak & chops spice. Preparation for frying: Break 1-2 eggs into chops & mix. Dip chops in the following: 1 cup flour. 1/2 tsp baking powder. Tal. Fry in shallow oil until nicely done .
