Ingredients:1 tin evaporated milk
1 tblsp coffee
1 cup cream
2 eggs - beaten
1 tblsp almonds - finely ground
1 cup fine sugar
1/4 tsp cardamom powder
2-3 drops of rose essence
Method :- Chill evaporated milk
- Whip the cream lightly
- Combine milk and cream well with all the above ingredients
- Then freeze until it begins to thicken
- Bring out from the freezer and beat well
- Set again to freeze
COCONUT MACAROONS:
Base:
250g butter
1/4 cup oil
150g castor sugar
2egg yolks
Vanilla essence
4cups flour-adjust to make dough
2tsp baking pwd
Cream butter,oil n sugar.beat in yolks 1 at a time.add vanilla.sift in flour n baking pwd to make a soft but not sticky dough.
Roll out,cut into rounds n place on greased patty pan trays.spoon apricot jam on base n cover jam wid coconut filling.bake @ 180 for 12-15mins or until golden.
COCONUT FILLING:
4egg whites
300ml castor sugar
2cups dessicated coconut
Beat whites stiff,gradually add sugar.fold in coconut.
*makes ±4dozen.
CINNAMON BUNS:
6 cups flour 1 1/2 tsp salt 2 Tbls sugar 1 sachet instant yeast 2 cups lukewarm milk n water 1/4 cup ghee not very liquid sesame seed 4 top. Combine dry ing. Mix liquid with ghee pour all at once form a soft dough. Knead for 5 to 6 min until smooth n elastic. Place dough in large dish cover leave 2 rise for 1 1/2 hours. Punch dough divide in to 3 parts. 1 part make rolls 1 part make plaited loaf n1 part make cinnamon buns. Filling 4 cinnamon buns 1/2 cup sugar 60 g butter softened not melterd 1 cup chopped pecan nuts 3 tsp cinnamon. Cream sugar n butter mix pecan n cinnamon. Roll dough oblong shape 30+30 cm n 2.5 cm thick. Spread filling roll 2 swiss roll. Cut 5 cm slices. Place on greased tray. Allow2 double in size for 20 min. Put in preheated oven 200. Bake for 20 min. When baked mix 3/4 pkt icing sugar 1 tsp cinnamon 3 Tbls boiling water n pour over hot buns.
CINNABON CUPCAKES:
125 g butter, 1cup brown sugar,3 eggs,1tsp bicarb,1 cup plain yoghurt,1 1/2 cup flour,1/2 cup self raising flour.
Beat butter n sugar,add eggs n beat,add yoghurt n beat,add dry ingredients little at a tym n beat, set aside.
Filling-1 cup chopped pecans,100g dairy milk choppd,3/4 cup brown sugar,2 tsp cinnamon powder,mix together - Fill batter halfway, spoon filling over, then spoon batter again, lastly put filling on top.
Put In paper cups, bake at 180 for 15-20 min.
Cream cheese icing- 150g butter, 1 1/2 cups sifted icing sugar, 1/2 tub cream cheese. Swirl onto cupcake and drizzle chocolate syrup mixed with cinnamon over... :p
CHOCOLATE BROWNIES:
Mix together:-
2cups flour
2cups castor sugar
2eggs
1/2 cup buttermilk
1tsp bicarb
1tsp baking pwd
1cup chopped pecan nuts
Microwave together (until butter melts):-
180g butter
200ml cocoa
1cup water
1/2 cup oil
Mix butter mixture with flour mixture to combine. Pour into greased rectangular oven tray.bake @ 180 for ±30min or until done.
TOPPING:
6Tbsp butter
2Tbsp cocoa
2Tbsp buttermilk
2cups icing sugar-sifted
Melt butter.add cocoa n buttermilk.add icing sugar.mix till smooth.pour over warm cake.decorate with chopped pecans/snowflake.cut into squares.
Can b eaten as is or like dessert (warmed) n served with ice cream or whipped fresh cream.
CHOCOLATE DESSERT:
2 cups milk
2 T butter
1 Beaten egg
1 t vanilla essence
Mix 1st 3 ing 2geda & bring 2 boil.
Beat mixture & add v/essence & boil again.
Allow mixture 2 cool.
Cocoa Mixture:
7 t cocoa
5 T flour
3/4 cups sugar
Mix 2geda & ad 2milk mixture & beat. Crush 1pkt Tennis biscuits & spread in2 a square pyrex dish. Spread d above mixture & allow 2set for 1 1/2 hrs. Add 1 tin Nestle cream, 2 t castor sugar Mix 2geda & spread over dessert. Decor wid fresh whipped cream if desired.
CHOCOLATE TRUFFLES: 250g milk choc,250g dark choc(melt tog over bann-marie),& leave 2 cool slightly. 1 cup fresh cream (softly whipped),1 3rd cup maas & 1t instant coffee diss in 2t hot water & cooled.Mix tog cream,maas & coffee.Whisk in choc. If lumps form,don't panic,jus mix really well.Pour in2 moulds & freeze.Coat in choc & re-freeze,or pour in2 bowls & refridger8.Njoy:p
CHOCOLATE MOUSSE CAKES:
125g soft butter
300g Castor sugar
3 large eggs
1 tsp vanilla essence
1 tsp caramel essence
80g hot chocolate
1/2 cup milk
1/2 cup water
2 cups cake flour
1 1/2 tsp baking powder
Cream butter & sugar until light. eggs 1 at a time & beat well. Add vanilla & caramel essence & beat together.
Dissolve the hot chocolate in hot water & milk. Fold sifted dry ingredients into the egg mixture alternating with the liquid. Pour 2 tblsp into a cupcake pan lined with cupcake cases. Bake at 220 degrees for 10 to 15 minutes or until cupcakes are springy to the touch.
Once done allow to cool well before topping with chocolate mousse.
Chocolate Mousse:
1 cup fresh cream
200g Albany dark chocolate
1 tsp caramel essence
Warm fresh cream & chocolate on low heat until chocolate melts. Don't boil the freshcream! Remove from heat &
Stir in the essence. Allow to cool well before whipping until soft peaks form. Pipe onto cooled cupcakes. Decorate as desired. Happy Baking & Enjoy!!:)
CHOCOLATE CHIP COOKIES!
250g rama(soft),2/3 cup castor sugar,1t v.e,100g chopped choc & 2 & 1/2 cups flour.make a dough, shape & bake @ 180C 4 25-30 mins.
Dishes which are 100% halal (no Pork, no Alcohol, etc) and made from product that are sold in regular stores. Some basic items are made from scratch since halal version is not available. Some of ingredients are linked to the actual brand of product I used for the dish. Please be aware that companies change their product contents very frequently so read the label before purchasing. Insha Allah, a delicious halal dish is right around the corner!
Tuesday, 29 March 2011
Receipes
CHINESE RICE
- 1kg chicken fillet (strip into lengths)
- Braise 2 onions in ghee till soft.
Add chicken, red masala, arid and salt-.
Strip red and green peppers and carrots.
Add to chicken
Make paste with:
- ½ bottle chilies sauce-
½ cup tomato sauce
1 tblsp vinegar
1 tblsp maziena-
1 tblsp soya sauce
Add chicken
Cook till thick
Rice:
- Boil 3 cups rice, salt, yellow-
Braise 2 onions in ghee till soft- Cube green and red peppers.
Handful of mixed veggies- 2 tblsp garlic- 1 tsp origanum- 1 tblsp red chilies- 1 tblsp dhana jeero
Add to rice and toss. Steam
CREAMY BUTTER CHICKEN :
*1kg fillet cubed.
*2tsp salt.
*1tsp egg yellow colouring. Sprinkle over chicken and leave aside.
*1&quarter Tablspn butter.
*1Tablspn oil.
*Heat and braise chicken for few minutes then remove chicken.
*** add one med onion chopped finely and 100ml water , cook until onions turn soft,then braise t onions untill goldy brown.
** 2tablspn dhana 2tablspn jeeru
1tablspn chillie powder
1tsp arad
2tablspn garlic paste. 3grn chillies chopped finely.
Liquidise t above with 1tablspn of water goldy brown onions, braise for three to four min, then add chicken fillet cook for five to ten min untill fillet is soft , liqudise one bunch fresh clean green dhannia and 250ml fresh cream and 1tablspn cornflour add to pot and cook slowly n simmer.
Fatima ﻓﺎﻁﻤﺔ ﺯﻫﺭﺓ Zahra Creamy mushroom :
Punnet of mushroom, washed peeled and sliced,
4Tab butter
1tsp garlic
2Tab green chillie paste
1tsp salt
1\2tsp white pepper
1tsp dhana jeeru
Melt butter in a non stick pot\pan,saute garlic in butter then add ur sliced mushrooms and t remaining spices and 1cup of fresh cream, mix well, cover and allow to cook on low med heat,, garnish with fresh rosemary,, mke it with steaks
Niki Singh Creamy butter chicken….
Marinate 2 cups chicken cubes wid 1tblsp Hamida’s tandoori paste,1tsp jeera,1 tsp ground dhunia powder,1 tsp garlic,1 tsp aromat,2 tsp chillie powder,1/s tsp ground white pepr.heat 2 tablespoon butter and add 2 cinnamon sticks,fry and add chicken…cook for 5 mins and then add 3 tblsp grated tomatoes…cook until tomatoes cooked thru wid chicken…lastly add 250ml fresh cream and cook until creamy. Its delish  …I only use Hamida’s tandoori paste
BUTTER CHICKEN:
1 kg chicken fillet (cubed)
100g – 200g melted butter (depends on how rich you want it)
1 tsp each of red masala powder, dhania, jeero
2 tsp of ginger garlic masala (I use the one with red chillies added…gives it an extra kick!)
2 packets of Koo tomato paste
250ml of Fresh Cream
Salt to taste
Braise chicken fillet in butter until chicken is white.
Add spices and braise a bit more.
Add both packets of tomato paste.
Allow to simmer until chicken is tender.
Add fresh cream and bring to boil. Add salt to taste.
Serve with Naan or Roti or Rice.
CAPE PIES
2 cups cake flour
1 tsp baking powder
1 tsp salt
50g butter
1 cup cream
1 cup milk or more
Mix all the dry ingredients, rub in butter, and add cream and enough milk to make soft dough. Leave covered for 20-30 minutes.
Filling500g chicken fillet
1 large Onion diced
2 tomatoes grated
2 tsp garlic
1/4 cup oil
1/4 cup vinegar
1 1/2 tsp salt
1 tsp chilli
1 tsp paprika
1/2 tsp black pepper
1/4 cup chopped spring onions
1 bunch fresh dhana chopped
Cup chicken into large cubes and boil with 1cups water and 1/2 tsp salt, cook until very tender, then shred the chicken into small pieces. Braize onions in oil until soft, add vinegar and chicken, cook for few minutes then add all other ingredients. Mix well and cool. If preferred add 2 tblsp of tomato sauce, add the spring onions and dhana when cold. Roll out dough 4mm thick, cut into palm size circles and put filling in centre. Brush edges with lai and over to seal edges and pinch with finger tips. Brush with egg and freeze until needed or place on greased tray and bake at 200*C until light brown. If frozen, bake while still frozen or defrost. Make 40 pies.
1 kg chicken fillet (cubed)
100g – 200g melted butter (depends on how rich you want it)
1 tsp each of red masala powder, dhania, jeero
2 tsp of ginger garlic masala (I use the one with red chillies added…gives it an extra kick!)
2 packets of Koo tomato paste
250ml of Fresh Cream
Salt to taste
Braise chicken fillet in butter until chicken is white.
Add spices and braise a bit more.
Add both packets of tomato paste.
Allow to simmer until chicken is tender.
Add fresh cream and bring to boil. Add salt to taste.
Serve with Naan or Roti or Rice.
CHICKEN N MAYO SANDWICH: 2 fillet (cubed),salt, green chillies, ginger-garlic,black pepper,1 level T jeero.All spices r 2 taste. Burn meat water in ghee,then add:2 medium potatoes,2 medium tomatoes,1 large onion & 1 medium green pepper.(All cubed)Cover & cook on low til done.When all the water is burnt,add:3 T mayo, 2 T swt chilli sauce, 2 t crystals hot sauce & gr8ed cheddar/gouda cheese.Mix well & use as desired.I freeze it in small containers & wen I make white sauce/green chutney macaroni,I jus empty 1 container in2 my pasta & mix it in so I don't hav 2 cook meat each tym. Works 1derfully 4 me.Try it.
CHICKEN CHOWMEIN: chic fillet chopped. Marinate with black and white pepper, ground galic, salt,chic spice, bbq spice, ground green chillies. Cook in olive oil. When almost done add strips of carrots, onions, green peppersn . Optional mushrooms
Add shallots also. Toss. Steam. Add worcestershire sauce, soya sauce, hp sauce, sweet chillie sauce. Add the boiled spaghetti. Toss. Don't throw the water that u boiled the spaghetti in. When u add the spaghetti to chic, add a ladle or two of this water. Stays saucy. Cover and steam.
CRISPY CHICKEN DRUMSTICKS:
1tblsp peri peri oil
1tblsp normal cooking oil
Half tsp paprika
1tsp crushed chillies
1tsp freshly ground red chillies
1tsp chilli pwd
1tblsp ginger garlic
1tsp mustard pwd
1tsp lemon pepper
1tsp chicken spice
1tblsp vinegar
1tblsp honey
Parsley
Make a paste with the above n marinate chicken for a few hrs. Braise on high in pot,then lower heat n cook till done. When serving transfer chicken onto oventray leavin extra masala in pot. Baste with only a little masala from pot..put under grill n brown till skin is golden n crispy, wen halfway done steaming..add 1tblsp tomato sauce n 1tblsp chilli sauce In da mean time sizzle extra masala in pot on stove n pour over crispy chicken wen serving..enjoy!
CHICKEN SALAD:
Wash lettuce,strip carrots,cube cucumbers,cube peppers..keep aside.
Strip chicken fillets..marinade in 1tsp freshly ground red chillies,1tsp ginger garlic,chicken spice,crushed chillies,lemon pepper,parsley,little lemon juice,aromat,1tblsp nandos meditarranean sauce,1tblsp peri peri sauce n drizzle of honey. Cook in little butter or healthy alternative olive oil.
Croutons: cut 1slice of bread into small cubes,arrange on oven tray..drizzle olive oil,sprinkle parsley n lil crushed chillies on top..mix..place under grill..turn..remove wen golden n crispy.
Make vagaar with sliced almond n sesame seeds til golden.
Arrange salad:place bed of lettuce on plate,scatter da carrots,cucumbers,peppers,
CHICKEN STRIPS IN MUSHROOM AND PEPPER SAUCE
350g chicken breasts – cut into strips
1 onion halved and sliced
1 small green pepper thinly sliced
½ a punnet mushrooms – sliced
2 tablespoons oil
125ml milk or cream
1 tsp maizena to thicken
salt & pepper to taste
some garlic to taste
lemon juice
METHOD:
1. Fry onions in oil until glassy,
2. Add green peppers, garlic, mushrooms and cook for 8 minutes and season.
3. Add cream or milk and maizena – mix well.
4. Turn heat on low and add chicken, cook until done.
5. Serve with rice.
CHILLI CHICKEN:
Liquid:4 frsh red chili, 1tsp r/salt,3/4tsp araad,2nhlf tsp d/jeera pwd.,1tsp g/garlic n lastly ad in w/vinegar 4 paste. wants u liquid marinat on chic den u ad litle oil/ghee heat pot n ad chic then u turn chic both syd n leav on low til don u cn put in wedges potatoes or hv fried chips/salad hapy makng/eatng dis recipe goes 4 (1chic)
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- 1kg chicken fillet (strip into lengths)
- Braise 2 onions in ghee till soft.
Add chicken, red masala, arid and salt-.
Strip red and green peppers and carrots.
Add to chicken
Make paste with:
- ½ bottle chilies sauce-
½ cup tomato sauce
1 tblsp vinegar
1 tblsp maziena-
1 tblsp soya sauce
Add chicken
Cook till thick
Rice:
- Boil 3 cups rice, salt, yellow-
Braise 2 onions in ghee till soft- Cube green and red peppers.
Handful of mixed veggies- 2 tblsp garlic- 1 tsp origanum- 1 tblsp red chilies- 1 tblsp dhana jeero
Add to rice and toss. Steam
CREAMY BUTTER CHICKEN :
*1kg fillet cubed.
*2tsp salt.
*1tsp egg yellow colouring. Sprinkle over chicken and leave aside.
*1&quarter Tablspn butter.
*1Tablspn oil.
*Heat and braise chicken for few minutes then remove chicken.
*** add one med onion chopped finely and 100ml water , cook until onions turn soft,then braise t onions untill goldy brown.
** 2tablspn dhana 2tablspn jeeru
1tablspn chillie powder
1tsp arad
2tablspn garlic paste. 3grn chillies chopped finely.
Liquidise t above with 1tablspn of water goldy brown onions, braise for three to four min, then add chicken fillet cook for five to ten min untill fillet is soft , liqudise one bunch fresh clean green dhannia and 250ml fresh cream and 1tablspn cornflour add to pot and cook slowly n simmer.
Fatima ﻓﺎﻁﻤﺔ ﺯﻫﺭﺓ Zahra Creamy mushroom :
Punnet of mushroom, washed peeled and sliced,
4Tab butter
1tsp garlic
2Tab green chillie paste
1tsp salt
1\2tsp white pepper
1tsp dhana jeeru
Melt butter in a non stick pot\pan,saute garlic in butter then add ur sliced mushrooms and t remaining spices and 1cup of fresh cream, mix well, cover and allow to cook on low med heat,, garnish with fresh rosemary,, mke it with steaks
Niki Singh Creamy butter chicken….
Marinate 2 cups chicken cubes wid 1tblsp Hamida’s tandoori paste,1tsp jeera,1 tsp ground dhunia powder,1 tsp garlic,1 tsp aromat,2 tsp chillie powder,1/s tsp ground white pepr.heat 2 tablespoon butter and add 2 cinnamon sticks,fry and add chicken…cook for 5 mins and then add 3 tblsp grated tomatoes…cook until tomatoes cooked thru wid chicken…lastly add 250ml fresh cream and cook until creamy. Its delish  …I only use Hamida’s tandoori paste
BUTTER CHICKEN:
1 kg chicken fillet (cubed)
100g – 200g melted butter (depends on how rich you want it)
1 tsp each of red masala powder, dhania, jeero
2 tsp of ginger garlic masala (I use the one with red chillies added…gives it an extra kick!)
2 packets of Koo tomato paste
250ml of Fresh Cream
Salt to taste
Braise chicken fillet in butter until chicken is white.
Add spices and braise a bit more.
Add both packets of tomato paste.
Allow to simmer until chicken is tender.
Add fresh cream and bring to boil. Add salt to taste.
Serve with Naan or Roti or Rice.
CAPE PIES
2 cups cake flour
1 tsp baking powder
1 tsp salt
50g butter
1 cup cream
1 cup milk or more
Mix all the dry ingredients, rub in butter, and add cream and enough milk to make soft dough. Leave covered for 20-30 minutes.
Filling500g chicken fillet
1 large Onion diced
2 tomatoes grated
2 tsp garlic
1/4 cup oil
1/4 cup vinegar
1 1/2 tsp salt
1 tsp chilli
1 tsp paprika
1/2 tsp black pepper
1/4 cup chopped spring onions
1 bunch fresh dhana chopped
Cup chicken into large cubes and boil with 1cups water and 1/2 tsp salt, cook until very tender, then shred the chicken into small pieces. Braize onions in oil until soft, add vinegar and chicken, cook for few minutes then add all other ingredients. Mix well and cool. If preferred add 2 tblsp of tomato sauce, add the spring onions and dhana when cold. Roll out dough 4mm thick, cut into palm size circles and put filling in centre. Brush edges with lai and over to seal edges and pinch with finger tips. Brush with egg and freeze until needed or place on greased tray and bake at 200*C until light brown. If frozen, bake while still frozen or defrost. Make 40 pies.
1 kg chicken fillet (cubed)
100g – 200g melted butter (depends on how rich you want it)
1 tsp each of red masala powder, dhania, jeero
2 tsp of ginger garlic masala (I use the one with red chillies added…gives it an extra kick!)
2 packets of Koo tomato paste
250ml of Fresh Cream
Salt to taste
Braise chicken fillet in butter until chicken is white.
Add spices and braise a bit more.
Add both packets of tomato paste.
Allow to simmer until chicken is tender.
Add fresh cream and bring to boil. Add salt to taste.
Serve with Naan or Roti or Rice.
CHICKEN N MAYO SANDWICH: 2 fillet (cubed),salt, green chillies, ginger-garlic,black pepper,1 level T jeero.All spices r 2 taste. Burn meat water in ghee,then add:2 medium potatoes,2 medium tomatoes,1 large onion & 1 medium green pepper.(All cubed)Cover & cook on low til done.When all the water is burnt,add:3 T mayo, 2 T swt chilli sauce, 2 t crystals hot sauce & gr8ed cheddar/gouda cheese.Mix well & use as desired.I freeze it in small containers & wen I make white sauce/green chutney macaroni,I jus empty 1 container in2 my pasta & mix it in so I don't hav 2 cook meat each tym. Works 1derfully 4 me.Try it.
CHICKEN CHOWMEIN: chic fillet chopped. Marinate with black and white pepper, ground galic, salt,chic spice, bbq spice, ground green chillies. Cook in olive oil. When almost done add strips of carrots, onions, green peppersn . Optional mushrooms
Add shallots also. Toss. Steam. Add worcestershire sauce, soya sauce, hp sauce, sweet chillie sauce. Add the boiled spaghetti. Toss. Don't throw the water that u boiled the spaghetti in. When u add the spaghetti to chic, add a ladle or two of this water. Stays saucy. Cover and steam.
CRISPY CHICKEN DRUMSTICKS:
1tblsp peri peri oil
1tblsp normal cooking oil
Half tsp paprika
1tsp crushed chillies
1tsp freshly ground red chillies
1tsp chilli pwd
1tblsp ginger garlic
1tsp mustard pwd
1tsp lemon pepper
1tsp chicken spice
1tblsp vinegar
1tblsp honey
Parsley
Make a paste with the above n marinate chicken for a few hrs. Braise on high in pot,then lower heat n cook till done. When serving transfer chicken onto oventray leavin extra masala in pot. Baste with only a little masala from pot..put under grill n brown till skin is golden n crispy, wen halfway done steaming..add 1tblsp tomato sauce n 1tblsp chilli sauce In da mean time sizzle extra masala in pot on stove n pour over crispy chicken wen serving..enjoy!
CHICKEN SALAD:
Wash lettuce,strip carrots,cube cucumbers,cube peppers..keep aside.
Strip chicken fillets..marinade in 1tsp freshly ground red chillies,1tsp ginger garlic,chicken spice,crushed chillies,lemon pepper,parsley,little lemon juice,aromat,1tblsp nandos meditarranean sauce,1tblsp peri peri sauce n drizzle of honey. Cook in little butter or healthy alternative olive oil.
Croutons: cut 1slice of bread into small cubes,arrange on oven tray..drizzle olive oil,sprinkle parsley n lil crushed chillies on top..mix..place under grill..turn..remove wen golden n crispy.
Make vagaar with sliced almond n sesame seeds til golden.
Arrange salad:place bed of lettuce on plate,scatter da carrots,cucumbers,peppers,
CHICKEN STRIPS IN MUSHROOM AND PEPPER SAUCE
350g chicken breasts – cut into strips
1 onion halved and sliced
1 small green pepper thinly sliced
½ a punnet mushrooms – sliced
2 tablespoons oil
125ml milk or cream
1 tsp maizena to thicken
salt & pepper to taste
some garlic to taste
lemon juice
METHOD:
1. Fry onions in oil until glassy,
2. Add green peppers, garlic, mushrooms and cook for 8 minutes and season.
3. Add cream or milk and maizena – mix well.
4. Turn heat on low and add chicken, cook until done.
5. Serve with rice.
CHILLI CHICKEN:
Liquid:4 frsh red chili, 1tsp r/salt,3/4tsp araad,2nhlf tsp d/jeera pwd.,1tsp g/garlic n lastly ad in w/vinegar 4 paste. wants u liquid marinat on chic den u ad litle oil/ghee heat pot n ad chic then u turn chic both syd n leav on low til don u cn put in wedges potatoes or hv fried chips/salad hapy makng/eatng dis recipe goes 4 (1chic)
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CREAMY GARLIC POTATOES
7 medium potatoes(peel & boil for 15 minutes).Strain. 10 cloves of garlic ground with 1&1/2 t salt,2 shakes white pepper,1/2 t black pepper,3/4 t mixed herbs,1/4 t ground red chillies & 3 T oil. Coat the potatoes which have been cut in 4s.Add 1/2 cup milk or fresh cream & 1/4 cup water.Put in a glass casserole bowl with a lid.Dot with rama.Cheese is optional.I don't always use it.Bake @ 180 C 4 1-2 hours or until potatoes hav absorbed most of the liquid & r cooked through.Stir occasionally & carefully so u don't break the potatoes.
Crusty potato salad.
Crusty potato salad.
4 potatos (peel & cubed) boiled (not mashed). Salt to taste
1 cup mixed veg.
1 cup frozen sweet corn.
Steem until soft. Salt to taste.
Set aside.
Braze 2 tsp soft garlic.
1 green chillies in 4 tb of butter. Toss ur cubed potato & mixed veggies in a casserole dish.
Pour brazed butter over.
Myk white sauce.
Add in 1/4 cup cheese.
Pour white sauce over.
Butter 5 sliced of bread both sides. Cut bread in squares & place over potato salad. Bake for10 min den grill until bread iz golden brown. Perfect 4 braais. ENJOY
4 potatos (peel & cubed) boiled (not mashed). Salt to taste
1 cup mixed veg.
1 cup frozen sweet corn.
Steem until soft. Salt to taste.
Set aside.
Braze 2 tsp soft garlic.
1 green chillies in 4 tb of butter. Toss ur cubed potato & mixed veggies in a casserole dish.
Pour brazed butter over.
Myk white sauce.
Add in 1/4 cup cheese.
Pour white sauce over.
Butter 5 sliced of bread both sides. Cut bread in squares & place over potato salad. Bake for10 min den grill until bread iz golden brown. Perfect 4 braais. ENJOY
Thursday, 24 March 2011
BUTTERFLIED CHICKEN
1 chicken butterflied
2 tsp garlic
11/2 tsp salt
1tsp chillie powder
1tsp crushed red chillies
1/2 tsp dhgan jeero
1/2 tsp hyder
1 tsp lemon pepper
lemon juice
Marinate and cook on high till water burns with ghee.
Sauce
1 cup fresh cream
2 tbs tomato paste
3 tbs nandos garlic peri peri
3 tab nandos xtra hot peri peri
1 slice garlic butter
Let sauce boil on a low heat just once.
Place cooked chicken in tray and pour sauce over.
Fry potato wedges throw around chicken and onion rings and 3 color julienned peppers slit green chillies and chopped dhania.
Grill in oven for +- 20 mins
Serve with garlic bread.
2 tsp garlic
11/2 tsp salt
1tsp chillie powder
1tsp crushed red chillies
1/2 tsp dhgan jeero
1/2 tsp hyder
1 tsp lemon pepper
lemon juice
Marinate and cook on high till water burns with ghee.
Sauce
1 cup fresh cream
2 tbs tomato paste
3 tbs nandos garlic peri peri
3 tab nandos xtra hot peri peri
1 slice garlic butter
Let sauce boil on a low heat just once.
Place cooked chicken in tray and pour sauce over.
Fry potato wedges throw around chicken and onion rings and 3 color julienned peppers slit green chillies and chopped dhania.
Grill in oven for +- 20 mins
Serve with garlic bread.
BURFEE CUPCAKES
3 eggs
1 cup castor sugar
beat well till light and fluffy.
1 cup flour
2 1/2 tsp B P
sift and add to above
1 tsp vanilla essence
1/4 cup oil
1/4 cup boiling water
mix together and add to above put into cupcake cases bake on 180deg for +/- 10 mins.
Burfee
350g icing sugar
1/2 cup water
1 1/2 cup fresh cream
500g klim
drop of rose water
1 tsp elachi powder.
Put icing sugar in pot wid water and allow to boil till syrup is formed approx 3 mins add fresh cream and continue to boil till pourable consistency add klim and mix well rest overnyt use next day.
Burfee icing
250g butter 1/2 cup icing sugar. Beat well add 1/2 amount of burfee to icing beat to blend taste and adjust add more burfee if required add elachi powder and rose water beat to blend pipe over cakes decorate as desired
BUTTER ICING:
250g rama
±2cups icing sugar-sifted
3tsp vanilla essence
Beat rama well till white (about 1/2 an hour).add icing sugar n mix well.add essence.n tada!
For choc icing add cocoa n coffee icing add coffee diluted in lil bit boiling water
BOILED CHICKEN WITH VEG
1 curryspoon ghee,3 chicken fillets cut into chunks,6 whole black pepper,salt, ground white pepper baby carrots, potatoes & 3 green chillies, peas r optional. .Mix evrything in a pot, bring to a boil & cover & cook on medium heat till done.Stir occasionally
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