Mutton chops flavoured with garam masala gravy, served with lemon & cumin mash By naQiyah mayat

boil 500g of mutton chops or meat with 1 grated tomato + 1 grated onion + 1 tsp garlic + 1 tsp ginger + half a tsp egg yellow food colour + salt and 1 tsp black pepper. Cook until soft, reserve the liquid, prob about a cup full. Saute onions in ghee with whole spices. Add 1 tsp garlic and add the cooked chops. Add half a tsp red ginger garlic masala + half a tsp red coarse chillies + 2tbl yoghurt. Add the liquid to thicken. Add a squeeze of lemon + half a tsp garam masala and coriander. Serve with a dollop of yoghurt and fried onions. I received this via email, and made my own adjustments.

'Nandos' Burgers By Safeera, Slices of Kiwi 4 chicken fillets malleted Make a paste with the following: 2 heap tbl mayo, 1 tsp dhana jeeroo, 1/2 tsp whole jeroo, 1 -1/2 tsp pounded green chillies, 1 tsp fresh garlic, 2 dessert spoons nandos garlic sauce, 1 dessert spoon nandos wild herb, a spinkle or lemon pepper and the juice of 1 lemon. Smear the paste on the fillets and allow to marinate preferably overnight. Heat a non stick pan, drizzle sunflower oil allow the oil to ripple slightly and cook chicken on both sides About 4 min on each side should do it. Transfer to a tray and grill in a hot oven until the fillets are a delicous golden brown . Butter portugese rolls. Layer with a piece of baby lettuce, some tomatoe, and cucumber slices. Top with the sizzling chicken fillet, a slice of cheese and a generous dollop of perinaise and a drop of tomatoe sauce. I assembled these a little early so before iftaar I popped them into the microwave for about 10 secs.

Butter Chicken By Zaheera Marinate 1/2kg cubed chicken fillet in: 1tsp salt, 1tsp dhana jeer, 1tsp jeero, dash of arad, 1tsp mexican seasoning, 1tsp paprika, dash of portuguese chicken spice, 1 heaped Tblspn of Red masala(gingergarlic),dash of lemon juice. Braise 1small onion in ghee add cinnamon stick n cook chicken till almost done, add 1small liquidised tomato, just b4 serving add 125ml fresh cream n 1tspn tomato puree or paste! Garnish with a lot of dhania!

Chicken 'Akhnee' By Salma Mayet Marinate 2/3 chicken fillets, strips/cubes: +/- 1,5 grated tomato, Small handful of fried onions, Elachi + lavang + taj + peppercorns, 1,5 tsp dhana-jeero, 1 heaped tsp salt, 1/4 tsp arad, 1,5 tsp wet red masala, 1/2 tsp coarse red chillies, 3-5 Tbls sour milk, Lemon juice, Saffron. Spooning wee bit of ghee, add above marinated mixture to pot & cook w some water. Add 1,5 cups good quality Basmati rice, well rinsed & uncooked. Simmer (check on water levels and add as necessary, steadily). Add salt to taste (to compensate for addition of rice to pot). Fry 4-5 baby potatoes halved separately until golden brown and add to pot. Let steam and finish off w fresh dhania. Nice additions: To add mixed veggies to give the dish added yummy texture + a lovely look. Must-serve with: dhai + papri + boiled eggs + achaar!

Mustard & Mayo Chicken By naQiyah mayat This is my fave quick-fix meal which looks vvvv posh when served with the correct bread! To make (3/4 chicken fillets, sliced in half or 3 pieces) add -1 tbl mayo + 1tbl mustard + 1tsp Zinger spice by Y&T foods + half a tsp lemon pepper + quarter tsp ground green chilli. Marinate, cook in butter, brown under the grill. ((Yum))

Chicken Bake By Zahra Asmal Chicken pieces Salt and pepper to taste + 1tsp lemon pepper 1tsp aromat + 1tsp garlic 1/2 tsp crushed green chilli (adjust to preference) Sprinkle dry mixed herbs, thyme and mustard powder -Diced potatoes or whole baby potatoes, peeled -sweet potatoes sliced -roughly sliced mushrooms -Cubed butternut or broccoli florets -1 onion quartered or small baby onions whole Sauce: 1/2 packet Knorr Cream of Chicken Soup Just over 1/2cup milk 1tsp chilli powder 1/2cup mayonaise 2 heaped tbsp creme fraiche or sour cream - Add the chicken soup sachet in a bowl, mix with a little of the milk to form a paste,then gradually add in rest of milk and rest of ingredients. Preheat oven to 180C. Place veg in a large roasting pan and season with salt and pepper. Place chicken in and add rest of ingredients. Drizzle olive oil and mix all together. Cover with foil and bake for 30min. Pour sauce and 1/2cup fresh cream over. Bake for a further 30min. Remove foil and grill to brown a little.

Pan fried Haloumi with a sweet lemon and olive oil dressing By naQiyah mayat I had a starter of Haloumi @Santorini a while back, and I loved the look of the large steaklets of haloumi instead of the traditional 'fingers'. After searching in 2 places yesterday, and finally finding it at the Checkers today, I knew what was going to be my 'savouries' substitute. Very simple, slice the haloumi block and set aside. Cut thin slices of lemon and place on the raised edge of a grill pan. Mix in a little bowl: butter + small squeeze of lemon + olive oil + garlic + sugar + black pepper. Add a drop onto each sizzling lemon slice. Turn, brown and remove. Place the haloumi onto the grill and drizzle some of the marinade over. Turn, and stack onto a plate. Top with the remainder of the dressing and place all the lemon slices on top allowing the juices to trickle down. When eating, cut through the stack of haloumi, and mop up the juices. Pure pleasure!

Chatpatti. By Fazila Bhabha Boil potatoes until soft but not mashy, drain and spice with salt, red chillie powder, and vinegar, add 2 tblp brown amli juice, cut up green dhania and spring onions. Make a vagaar with green chillies, garlic, mustard seeds, jeeroo, tal, curry leaves n some green chutney. Pour vagaar onto potatoes mix n voila done. Arrange in pyrex dish decorate with fried side samoosa pur and serve with aamli and chutney

Veggies (Side Dish) By Fatima Laher Dhorat Cut & wash th following veggies: Butternut Squash Carrots Sweet potatoe Corn Mushrooms 3 colour peppers Season with salt, white pepper,lemon pepper & aromat. Steam veggies in a pot with a little butter, bearing in mind tht certain veggies take longer to cook than others. Ensure tht veggies r cooked but not too soft or it will get mushy once mixed. After about ten minutes add brown sugar. Remove from heat. Add cajun spice and creamstyle sweetcorn. Before serving add fresh cream. * It is easier to put all veggies into an ovenproof dish to heat in the oven before serving as thr veggies sometimes tend to get too soft n mushy if mixed too much

Butternut salad By Farzana Mia Layer lettuce at the bottom of a platter, 1 packet choPped butternut steam with salt, pepper,lemon pepper,veg spice,ina parman garlic pepper,once soft drizzel olive oil.grill butternut in oven,once done allow to cool then layer on lettuce 2 -3 avocados sliced add salt pepper and lemon juice.place over butternut cut Red onion into thin wedges Cut Danish feta into blocks For dressing 1/4 cup vinegar, sweet chillie sauce salt n black pepper Drizzle over salad n garnish with roasted sliced almonds and freshly chopped green dhania

Cadbury Family Cake By Rizis Bakery Boutique cup Cadbury Bournville. Cocoa 1 cup water 150g butter teaspoon bicarbonate soda 1 teaspoon vanilla essence 2 eggs 1 cups sugar 1 cup self raising flour Method Blend cocoa with a little warm water to make a smooth paste. Place in a saucepan with remaining water, butter, sugar, and bicarb soda. Stir over medium heat until butter melts. Bring to boil. Remove from heat, leave to cool. When cold, add eggs and vanilla essence; beat well. Stir in flour and mix well. Pour into a greased and lined 20cm round pan. Bake for 50 minutes in an oven preheated to 180 degrees C. Leave in pan for 5 minutes before turning out to cool completely. Top with chocolate fudge icing

Devils Moist choc cake By Rizis Bakery Boutique 1 1/4 cups flour, 1/2 cup cocoa powder, 1 tsp bicarb, 1/4 tsp baking powder, 1/2 tsp salt, 6o grg butter, 1 1/2 cups sugar, 3 eggs, 1 tsp vanilla essence, 1/2 cup buttermilk, 1/2 cup strong coffee... Method: cream butter and sugar on high until pale in colour. Add eggs one at a time. Then vannilla essense and mix well. Sift all dry ingrediants separatly and mix butter milk and coffee together separatly. With the mixer on low speed, gradually add the flour mixture and the buttermilk mixture alternatly to the creamed butter and suger, ending with the flour mixture...

Spinach and chicken lasagne By Fadeela Seedat Sonvadi Step 1: Chicken and spinach -3 tbs oil. -1 tbs ghee. -2 large onions (chopped). -1 kilo chicken fillets (cubed). - 2 tsp salt. -1/2 tsp blk pepper. -1 tbs dhana jeeroo. -1 tsp chicken spice. -400g spinach (chopped). Saute` onions in oil/ghee. Add chicken,spices,then add water let cook when almost done add spinach and let cook further. Step 2: Tomato sauce. 50ml olive oil. 50ml sunflower oil. 6 cloves crushed garlic. 8 tomatos grated. 20ml dried basil. 5ml dried oreganum. 5ml sugar. 5ml salt. Freshly ground blk pepper. Green masala and some red chilli powder. Method: heat oil, add garlic and cook till softened, add remaining ingredients and cook till thick. Step 3: White sauce. 120g butter. 90 ml cake flour. 800 ml milk. Method: melt butter, add flour while stirring add milk gradually, stir till thick. When done combine the white sauce with the prepared tomato sauce.Layer sauce, lasagne sheets, meat ending with a layer of sauce. Top with cheese & parsely. Bake @ 180 for app 40 min.

Bergville Pasta (orig recipe, "Pasta" in a mini-booklet compiled by the Bergville, KZN community to raise funds for their madressa. I've made some adjustments) Yield: serves 34 stomachs heartily! By Salma Mayet 1 small onion, chopped 1/2 red pepper, cubed 1/2 green pepper, cubed Saute above in about 1 Tbls ghee. When softened, add the following: 3 pieces chicken fillet, cubed 1,25 tsp ginger-garlic 1 tsp ground green chillies (I would add more, else splash w Tabasco sauce at the time of eating) 1/2 tsp mixed herbs 1 tsp salt Cook until mixture is dried. Meanwhile: Cook & drain 250g pasta (shells/ridges/screws or the like). Toss evenly into chicken mixture (once chicken mixture is done & off the heat). Then add in: 1 tin creamstyle corn (could easily substitute whole kernel corn), 1 cup grated cheese (suggest mixing it up & having mozarella feature for a stringy effect) 1 cup fresh cream. Stir in all ingrnts evenly throughout, including the cheese. Sprinkle mixed herbs and bake with a closed casserole at 180 for 30min. Serve with grindings of black pepper, Tabasco sauce & a small serving of crusty panini slices.

Romany Creams Brownies (Nafisa, Delectables 3). By Hawa Sidat 330ml castor sugar, 4 eggs, 225g butter, 75ml cocoa, 75ml flour, 225g dark/milk choc, 1/2 cup pecan nuts chopped, 1 box 2OOg box of romany creams (original)-break into chunks. Method : Preheat oven to to 180c n grease a 20cm baking tin. Beat eggs and sugar till creamy. Melt the butter and add to the eggs, beat well. Sieve the cocoa and flour and add to egg mixture. Melt the choc n lastly add nuts and biscuits. Mix well to combine. Bake for +/- 40 mins. Cool n cut into fingers/squares. For the topping - melt I bar one 100g of cadbury and mix one small tin of nestle cream. Pour over brownies. And ENJOY

Tava Naan (orig purpke Indian Delights pg122; adjusted slightly) yields 10 rotis By Salma Mayet 3 cups flour, sifted 1 tsp salt, sifted 2 Tbls saumnf (I tend to leave this out in recent attempts. Purely a taste issue for me) 2 tsp instant yeast. Combine above dry ingredients. 1 cup warm milk 1/4 cup warm water 1 egg 2 Tbls ghee 1 tsp sugar Combine these ingredients and add into dry mixture and form a soft dough (Whether I make the full recipe, or halve it: I *always* require a lot more extra flour, else the dough is impossible to work with). Knead. Allow to rest. Punch down. Make 10 goollas. Roll out. Heat tava. Grease with ghee. Baste with garlic butter though!

Crumpets with a hint of elachi By naQiyah Mayat 1 egg + half a cup of sugar + 1 cup flour + 3tsp baking powder + 2tbl butter/marg + vanilla essence + dash salt + half a cup of milk + half a tsp elachi. Beat until you have a smooth batter. Drop a tblspn measurement into a crumpet pan.

Cake Pops By Shams D It can be any cake,choc or vanilla but I like choc mud cake Philadelphia cream cheese + Lindt choc dark and milk (melt together) Break your cake until it resembles crumbs. Add enough cream cheese to bind. I make 10g balls and pop into fridge for about an hour. Remove after an hour Dip lollipop stick into melted choc and poke into cake ball. Then dip entire ball into chocolate and let the excess drip . Poke into Styrofoam to dry

Million Dollar Chevro (taken off the CII website, I tweaked it here and there) by Salma Mayet 1 kg plain whole cashew nuts; halved lengthwise 1 kg plain whole almonds with skin; halved across 1/2 kg plain whole pecan nuts; halved lengthwise 1/2 kg flaked almonds 1/2 kg flaked coconut Roast all the above in the oven, each separately until they're crispened but does not change colour. I put it on 100C for about 25 minutes each ingredient and tossed it every 8 minutes or so for even roasting (shorter time for the coconut) Then, 2 bars of Sally Williams' Nougat (I used the almond one); cut into small cubes (have to work with icing sugar and a damn decent knife for this one!) 1 box (which equates to 2 cups) Sally Williams' Rose Collection turkish delight; cut into small cubes Mix and toss the above cubes in: 4 Tbls maizena + 2 Tbls icing sugar. Other ingredients: 1 packet dried cubed pineapple (here in Durbs, Manolis Fruits sells a 500g packet, so I used this. I cubed the Turkish D and Nougat in the same sized cubes as these dried pineapple cubes) 2 packets dried cubed fruit (same as above) 5 packets Jelly Tots METHOD: Toss the roasted ingredients, with the nougat + Turkish delight + dried fruit cubes + Jelly Tots.

Spinach Cake By Moeniera Moosa Ingredients 500ml (2 cups) chopped spinach 1 onion chopped 1 tin creamstyle sweetcorn mielies 1/4 cup oil 2 eggs 1/2 cup cake flour 1/2 cup chana flour 1/2 cup mielie meal 1 cup milk 2-3 chillies 1 tsp salt 1/2 tsp tumeric 1 tsp packo masala 1 tsp ground jeera 1 tsp garlic paste Method 1. Sift all dry ingredients together and add garlic paste 2. Add chopped onion, spinach and corn 3. Beat eggs, oil and milk and add to mixture 4. Blend well 5. Spoon into a greased oven dish and bake at 180 degrees for 35 - 40 minutes

Cheese 'Pizza' Muffins (orig. from Cosmo Cuisine, 'Cheese Muffins') - yields 24 muffins By Salma Mayet I call these pizza muffins as the aromas remind me of pizzas! There's 3 components to this recipe: a) cooking the filling, b) preparing the 'dough' and c) assembling.Filling:2 cups steak, cubed (I've at times used chicken too)1 tsp salt (do not add this at the start)1 tsp lemon pepper1,5 tsp wet red masala1/2 tsp coarse red chillies2 Tbls lemon juice.Simmer with slight ghee and cook until tender. Add salt toward the end of the cooking time to prevent the meat toughening.'Dough':sift altogether into one bowl:2,5 cups flour1 tsp salt2 tsp instant yeast2 Tbls sugarThe mix altogether in a jug:1 cup warm milk1 cup warm water1 egg1/3 cup oilPour the liquid into the dry and mix. The result should resemble pancake batter. Set aside to let this rise.Preparing for the assembling:Have aside:i) Cooked steak filling,ii) 'Dough',iii) Grated cheese,iv) Diced green pepper,v) Sesame seedsvi) Sauce concoction: I suggest always using mustard sauce (3 Tbls) and tomato sauce (4 Tbls) and your third sauce your choice (4 Tbls). I tend to use BBQ or Peri Peri. Mix and keep aside.Assembling:spray & Cook muffin trays.Spoon 'dough' into each muffin to create a base (not thinly as original recipe suggests. But sufficiently as the inners seep through!).Spoon some of the sauce onto the 'dough' (don't use all of it up, you will need some for post-baking).Then spoon on some steak.Then sprinkle green pepper and some cheese.Spoon 'dough' to cover the muffin.Sprinkle sesame seeds.Bake for 25-30 minutes at 180C.When out of the oven: brush warmed tops with the remainder of the sauce & sprinkle origanum.

Sweetcorn fritters By Tasneem Patel (Docrat) 1 small can creamstyle corn 2 eggs 1 cup cake flour 1/2 tsp baking powder 1 tsp green masal 1 tsp salt Chopped spring onions Chopped dhania Beat eggs add in creamstyle corn,green masala,salt Sift flour , baking powder , add corn egg mixture to flour mix , combine all together then add green dhania and spring onions Fry in hot oil

Sweetcorn squares By naQiyah mayat This is a recipe from a good friend, Shabnum Asmal. Its very quick and easy to make, and shredded chicken may be added for a meaty-version. Always fab to take-over when invited for breakfast or brunch. Makes 12 in a mini square pan. You need: 1x410g tin creamstyle sweetcorn 3/4 tsp.salt 1 3/4 tsp. baking powder 3 lg. eggs(beaten) 1/2 cup flour 1 Tblsp. finely ground green chillie (optional) 1/4 tsp. ground black pepper fresh coriander leaves -chopped 60g soft butter-cut in small cubes 1/2 cup grated green pepper 1/2 cup grated cheese Mix all the ing. tog. Drop spoonfuls in a greased muffin pan or spread mixture in a greased oven tray . Bake at 180c for 20-25 mins. If baked in oven tray ...cut into squares onced baked.

Summer drink By Fatima Laher Dhorat Freeze the following: 2 2 2 2 l pure joy orange juice bottles roses passion fruit concentrate tins passion fruit pulp l cream soda

Take out th frozen mixture approximately 4 hours before serving (depending on th weather). Slush th frozen mixture before serving. Mix with 2 l sprite zero. Very refreshing for a hot summers day.

Methi Lagan :: this is a favourite and trusted family recipe. Published on my blog By naQiyah mayat Dry Ingredients 1 cup semolina 1 cup flour 1 cup chana flour 1 and a half tsp salt 1 tsp sugar a dash of tumeric 3 tsp baking powder Begin by sifting all the dry ingredients. Do this three times if you have the time and patience. Make a well in the centre, and begin adding the wet ingredients. Wet Ingredients It is preferable to clean, soak and cut the methi before beginning, so once you're ready, it's about adding in and mixing. If you're at the coast and using the smaller methi (these come in tiny bunches) - use 6 small bunches. Note, this is far more bitter than the variety that's commonly found in Johannesburg. We are able to obtain the larger, more leafy, longer methi, which isn't as pungent as the smaller bunches. Though you loose nothing on taste and flavour, use what's available. The methi should be cleaned well, and all the hard stalks should be removed. Then soak in lots of water, to wash out any sand. Rinse and allow the water to drip out. Chop up roughly, and set aside until ready to use.

1 bunch of methi bhaji 2 medium onions, diced fine 6 / 8 green chillies, chopped fine (please add to suit your level of heat) 1 tsp finely crushed garlic 1 tsp finely crushed ginger 1 big tin of sweetcorn 1 tblspn lemon juice 1 cup sour milk 1 cup oil 1 cup milk (preferably full cream) Add all the wet ingredients in and stir well. Pour into a greased dish (those large pyrexes work the best), sprinkle with sesame seeds and pop into a pre-heated oven marked 180 degrees. Set your timer to 40 minutes, and check only after 40 minutes. The knife should come out clean. If not, leave in for a further 10 minutes. Allow to cool before cutting up. Best served as a starter, or enjoy with a cup of tea.

Red velvet hot chocolate By Sumayya Latiff Ingredients (makes four cups): 3 cups low fat milk cup cream A pinch of salt 1 tbsp brown sugar The seeds from a vanilla pod, scraped out (or tsp vanilla extract) 2 tsp water 4 heaped tbsp of Nomu hot chocolate (you can use any chocolate of your choice, roughly chopped) 1 tsp red food colouring For the topping: 1 cup whipping cream 2 tbsp cream cheese 2 tbsp sugar Method: 1. First prepare your topping by whipping the cream and sugar together for roughly 2 minutes using an electric beater. When the mixture is thick and fluffy (but not stiff), add the cream cheese and whip for a further 2 minutes. Set aside. 2. In a saucepan, combine the milk, cream, salt, sugar, vanilla and water. Warm over medium heat, stirring continuously.

3. Once the milk mixture is nice and warm (but not boiling), add the chocolate. Stir gently until all the chocolate has melted. Now add the red food colouring, stirring through until you have an even colour. 4. Serve in small mugs (about 250ml per serving) and top with a spoonful of the whipped cream mixture. Finish off with a sprinkling of chocolate chips or mini marshmallows. ** Aug 16 Tue 10:58 ** Sumayya * I halved the recipe, used full cream woolies milk, used a little less Nomu and added a few pieces of Lindt milk choc and used only fresh cream for my topping. Iv never tried cream cheese before n I'm a bit hesitant to try:s

Ferrero Mousse By Shaista Ayob Whip 500ml fresh cream until thick. Not too stiff. Fold in 1large jar of Nutella with a spoon. Grate or crush 1box of Ferreros into mixture. Chill n serve. (Ferreros box of 16 )

Fresh Coconut Pudding By Shenaaz Osman In a heavy based saucepan, braise 1/2 cup vermcilli with 1 tbs ghee(dnt allow vermcilli to change colour). Add 1litre of Milk and bring to boil. Add 1/2 tsp elachie, Lower heat and continue stirring until thick. When cool add 1/2 grated coconut,1 tin nestle cream (big or small) and half tin condensed milk and mix in well. Garnish with other half of grated coconut and set in fridge. Serve well chilled!

Jelly Ring. (Custard n jelly in style) By Hawa Sidat 1 pkt rasberry jelly. 1 pkt greengage jelly. Dissolve each jelly in 1 cup boiling water n 3/4 cup cold water stir n set in 2 rectangular dishes set in fridge wen jellies hav set (which mine refused to do so I added some china grass power and gave it anothe boil) cut into 1cm squares place into tupperware jelly ring .. (I bought a jelly-ring from clicks it was much cheaper I paid like R30). . I pkt pineapple jelly mix with 1 cup boiling water. Set aside till cool then mix 1 lrg tin dessert cream wit pine jelly n pour mixture over squares in the mould n set in fridge wen set turn out onto a cake stand n fill centre wit freshly cut fruit serve wit custard... And its soooo yummy I served it with readymade custard

Stuffed starwberries By Farzana Mia (fb) 1 punnet strawberries 1 large bar sally williams nougat Chocolate of choice (I use lindt brown n white chocolate) wipe strawberries with a wet cloth,using a sharp knife,make a slit from the tip of the strawberry going toward the stalk, not all the way through, Cut thin slices of nougat n stuff the strawberries dip in melted chocolate(nuts optional) (I usually place them in black paper cups bt I ddnt have this tym looks much prettier) NOTE: make this preferably 3-4 hours b4 serving as they release juice if kept too long.

Easy Coffee Dessert By Shams D 1 liter milk 2 TBLSP. sugar 1/2 tin condensed milk or more 4 1/2 heaped TBLSP. corn flour 1 tsp. cocoa powder 3 tsp. coffee powder Directions: Boil the milk and sugar together. In the meantime mix the rest of the ingredients except the condensed milk with a little milk to make a paste. Add this paste to the boiling milk on the stove and stir continuously to avoid lumps and remove when thicken. Add the condensed milk . Then pour into bowls and before serving top with nestle dessert cream, chocolate or anything you fancy. Add nesquik instead of coffee

Pavlova By Haseena Noor Mahomed Ingredients 4 egg whites (room temperature) 1 cup (220 g) castor sugar 2 tablespoons maizena 2 teaspoons white vinegar 1. Preheat oven to 150 C and line a baking tray with baking paper or greaseproof paper.2. Place the eggwhite in the bowl of an electric mixer, or with your handmixer, and whisk on medium speed not just till foamy but until stiff peaks form. Then only, gradually begin adding the sugar, whisking well, until the mixture is stiff and glossy. Most of the sugar should be dissolved. Test a bit of meringue between your fingers for graininess. Add the cornflour and vinegar and whisk until just combined. With a rubber spatula, shape your pavlova into a circle, a bit higher and smaller in diameter than you want it to be - it'll get slightly flatter and wider during baking.3. Reduce oven to 120 C and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. 4. Decorate with vanilla flavoured whipped cream, strawberries, blueberries or any fruit you like - only when ready to serve, or the meringue begins to 'weep'. Otherwise, it can be stored in an airtight container for several days.

A Decadent Chocolate Profiteroles Dessert By Sadiyah Nakhuda Choux pastry filled with a creme patisserie and topped with a rich chocolate ganache The Choux pastry cream puffs Ingredients: 1 cup water 1 cup sifted cake flour 115g (1/2 cup ) butter 4 eggs Method : bring water and butter in saucepan to boiling point Stir in flour all at once and stir vigorously till it leaves sides of pan and forms into a lump. Remove from heat, beat in eggs one at a time and beat till velvety and smooth. Grease baking sheet for your cream puffs. Either use a piping bag or drop 2 tablespoons full of batter at a time. Heat oven 200 degrees C and bake for 30 mins, reduce heat to 150 degrees C. And bake for another 20 mins. Switch off oven and bake till dry and crisp

Crme patisserie (filling) 1 cup milk 3 egg yolks cup granulated sugar 1/8 cup flour 2 tablespoon + 2tsp maizena 1 tsp pure vanilla extract / essence Method: in a sauce pan warm milk over low heat till its hot enough to steam, whilst milk is warming whisk together egg yolks, flour , sugar, maizena until mixture is completely smooth, once the milk is steaming add of it, whilst whisking constantly to the egg mixture. Add the milk and eggs back into the 1 st half of the milk. Continue stirring for 1 to 2 mins until custard is very thick. Remove from heat and stir in vanilla. Cool, before filling in the pastry. You may add a little bit of butter. Arrange filled pastry cases in a pretty dish and drizzle generously with a rich silky chocolate ganache made of fresh cream and good quality dark/milk chocolate.

Pancakes with fresh cream and butterscotch By Nazreen Choonara Pancakes : I bought t ready made mix. Butterscotch: boil honey , golden syrup , butter and cream till thick consistency. Layering : pancake , spread BS , strawberries , and another pancake on top. Than u pour chocolate Ganache over and decorate wit more strawberries ,whip cream and drizzle golgen syrup.

Strawberry Sago dessert By Shakera Dasoo Boil 3/4cup Sago with 2cups water until thick n clear..add 3/4cup Sugar. Remove from heat. Colour with Rose Syrup. Pour into small bowls. Chop strawberries ontop. Custard: 1 tin Ideal Milk, 1 Cup Fresh Cream, 4Tbls Sugar, 2-3Tbls Mazeina. Boil until custard like consistency. Pour over berries. Sprinke some strwberries on top..

Top Deck Dessert By Fatima Laher Dhorat Ingredients 100G DAIRY MILK CHOCOLATE 100 G DREAM CHOCOLATE or MILKY BAR CHOCOLATE 600 ML MILK 2 TSP GHUS POWDER 600ML FRESH CREAM 2.5 TSP COCOA SUGAR TO TASTE Method Dream or milky bar chocolate layer: Melt 300 ml milk with dream chocolate. Remove from heat of the stove. Add 1 teaspoon ghus powder and sugar to taste and bring mixture to a boil stirring every now & again, ensuring not to burn it. Lastly add 300 ml fresh cream & bring to a boil again. Pour into mould & allow to set.

Dairy milk layer: When dream layer is set & firm make the chocolate layer. Again melt 300 ml of milk with 100g dairy milk chocolate. Remove from heat of stove & add 1 tsp ghus powder, 2.5 tsp cocoa & sugar to taste. Bring to a boil. Lastly add 300 ml fresh cream and once again bring to a boil. Pour into mould over dream chocolate layer. Allow to set. Post to top deck dessert: * I actually got this recipe from a friend. It was a first try. We enjoyed it. It was kinda like a chocolate ghus. Being chocoholics we enjoyed th choc part more. Lovely for ramadhan cos its so light n cooling for th tummy. * Dunno wat everybody else calls it, but we call it ghus powder. Some ppl say china glass or agar agar powder. * Th original recipe has only 6 tsp of sugar in total. I found tht to be too little. I added 6 tsp of sugar to each layer, but still found tht it cud use a little more sugar. I was fasting so cudn't aptly test th sugar ratio by taste. * Another suggestion is to maybe sweeten with condensed milk for a richer creamier taste.

Rafaello mousse By Shamila 500 ml fresh cream (beat til stiff) 200g milkybar or white lindt 1box white choc kits (process 1/4 box and slice 3/4 box) 9 raffaello chocolates (6cut in 1/4's 3 cut in 1/2s for deco) 22 white marshmallows 1/2cup milk Melt the marshmallows with the milk on the stove. Melt the chocolate and mix it into the marshmallow mixture. Set aside to cool. Fold the mixture into the cream. Place a thin layer of the crushed biscuits at the bottom of the serving bowl. Fold in the rest of the crushed biscuits and sliced biscuits and the raffaello's into cream mixture and set into bowl.. Let it set for abt 6hrs in the fridge. And decorate with the remaining raffaello's and strawberries..

Boeber By Simply Savouries (Capetonian version of Kheer - prepared on the 15th fast also fondly known as Boeber Aand ) Soak 1/2 cup sago in lukewarm water Drain when it swells up Braise a stick cinnamon and elachie in 1 t ghee or butter 1 cup crush Sunshine vermicili 2 T tastee wheat(semolina), braise until golden brown Add 2 cups boiling water Add 1 litre of milk to vermicili and tastee(semolina) Quickly stir Let boil on medium until milk is warm Add 1/2 t fine elachie Add sugar 3/4 cup ( adjust to taste ) Add sago Boil for 20 minutes until thick Add ideal milk If you would like it thick - leave as is. Alternatively add 1/2 litre milk (or more) until drinking consistency and adjust sugar to taste ( I added 3 T more )

Strawberry Cheesecake Icecream By shams D 1 pack Philadelphia creamcheese, softened 1 can of sweetened condensed milk 1/3 cup of whipping cream 2 tsp lemon zest 1 1/2 cups fresh strawberries, hulled 4 woolworths chocolate digestive biscuits, coarsely chopped Mix the cream cheese, sweetened condensed milk, whipping cream ,strawberries and lemon zest in a food processor until it is thoroughly combined. Finally fold in the digestive biscuits. Pour into ice cream machine

Jelly ring By Farzana Mia 1 pkt rasberry jelly. 1 pkt greengage jelly. Or flavours of choice Dissolve each jelly in 1 cup boiling water n 3/4 cup cold water stir n set in 2 dishes set in fridge, when jellies hav set cut into squares, place into tupperware jelly ring ... I pkt pineapple jelly mix with 1 cup boiling water. Allow to cool then mix 1 lrg tin dessert cream wit pineapple jelly and pour mixture over squares in the mould,set in fridge wen set turn out onto a serving plate, fill centre wit fresh strawberries and kiwi aerve with ready made custard!

Pecan and Kiwi Cheesecake By Chili Chocolate Chefs 225g chocolate biscuits/brownies 65g butter- melted 1 tub cream cheese 1 tub marscapone cheese 1 tub cottage cheese 1\3 cup lemon juice 1 condensed milk *1 tbsp gelatine- ( slaked in 30ml tap water) 1\2 cup chopped pecans- toasted Crush biscuits in a food processor, add butter and set in dish Combine the rest of the ingredients together, besides gelatine Combine the 30ml of water with the gelatine, then heat over a double boiler to melt and add to cheese mix. mix well Refrigerate and garnish with sliced kiwi and pecans Alternative Toppings- passionfruit, strawberry coulis, pecan praline:)

Lime and Mint Crush By Chilli Chocolate Chefs 1\2 cup fresh lime\lemon juice 1 cup sugar 1 litre water 1 tsp lemon zezt Handful of mint leaves Mix all and liquidize, then freeze Serve slushy, top with fresh mint before serving.

Bar One cake By Shams D 4 extra large eggs, 1cup sugar 1/2 a cup of oil 2 tablespoons of cocoa 1 cup lukewarm water 2 large Bar One chocolates 1 1/2 cups of cake flour 1 tsp coffee granules 1 tablespoon of maizena 4 teaspoons of baking powder Method Beat eggs,sugar and oil until light and fluffy. Mix the cocoa ,coffee, chocolate and add to the water mixture ,heat until the choc has melted. Cool Sift flour,maizena and baking powder. Add chocolate mixture to egg mixture, add the sifted dry ingredients and mix well. Pre-heat oven to 180 degrees. Topping 250g bar one chocolates choppe. 250g woolworths double thick cream. In a saucepan add chopped bar one and cream and heat till allthe choc has melted. Leave aside to thicken alittle and cool and then pour over cake or cupcakes

Date and Almond Rusk Recipe By Shams D 500g butter 2 cups buttermilk 1 tsp. vanilla extract 6X250ml cake flour 1/4 cup baking powder 1 1/2 cups sugar(i use raw honey) 1/4 tsp. salt 2 1/2 cups chopped dates 1 1/2 cups chopped roasted almonds 1 1/2 tsp. cinnamon pd Directions: Preheat oven to 180c. Melt butter and allow to cool for 10 mins. Add buttermilk and vanilla, followed by the dry ingredients. Add dates and almonds. Mix thoroughly. Im too lazy to roll into balls or bake it in a loaf pan and then slice it and dry it. I found an easier way I drop spoonfuls into mini cupcake tins and they look so much cuter. Bake for 20-30 mins. Dry out in oven at 70 c for about 3-5 hrs keeping the oven door slightly ajar

Raffaello Biscuit By Shaista Ayob Ingredients: 250g butter 3/4 cup icing sugar 1 egg 1/2 tsp vanilla essence Flour - enough to make a soft dough Pecan nuts (quartered) White chocolate Coconut Method: Cream butter & icing sugar then beat in egg. Mix in enough sifted flour to make a soft dough. Form into balls placing pecan nuts in centre. Bake in moderate oven (180) for about 10 - 15 mins or until pale gold. Cool. Dip each biscuit into melted white chocolate & roll in coconut. Place on wax wrap until choc is set

Shams White Choc Mud Cake By Shams D 225g white lindt chocolate(break into pieces) 300ml water 340g butter 250g sugar 350g cake flour 1 1/2 tsp. bicarbonate of soda 4 eggs 1 tsp. vanilla extract or vanilla paste Preheat oven to 160 degrees celcius and fan forced 140degrees celcius.In a saucepan add first 4ingredients together stir over medium heat until butter and chocolate melts and sugar dissolves.Leave aside for 15 minutes to cool.Sift the dry ingredients.Whisk in sifted dry ingredients into chocolate mixture a little at a time .Lastly whisk in the eggs and vanilla extract.Cooking time for cakes +- 1 hour(depends on oven.)Cupcakes 15-25mins.Cool cake in pan.Do not try and rush the cooling process of this cake - best to leave in tin overnight and then turn out (to avoid cracking!)It is moist and dense and keeps really well.It gives you a week to torte, ganache, fondant and decorate and it .It taste best from the second day . Mascarpone Frosting: cup mascarpone cup double thick cream + Icing sugar Mix the mascarpone, cream and sugar with a spoon . Do not beat it will curdle

Chicken and Sweetcorn Lagan By Shams D (1c) cubed chicken cooked 1 onion diced ( c) linguini or spagetti ( c) creamstyle sweetcorn (1c) cheese gratedSalt and pepper to taste (2t) crushed green chillies (1t) baking powder (4t) butter (4t) oil 3 eggs (5T) flour (1/2c) fresh cream Chopped dhania origanum herbs MethodPreheat oven to 180 C. Grease a casserole. Beat together eggs, flour and cream.In a bowl mix the rest of the above ingredients except the sesame seeds. Combine all the ingredients together. Pour into mini cupcake pans and cook for +- 12 mins. ** Sep 5 Mon 16:48 ** Shamima Desai (ShamsD) I didn't add sesame seeds bt sprinkled origanum on da top.

Nachos By Fatima Laher Dhorat Doritos -sweet chilli pepper flavour (blue packet) Tomatoes sliced longitudinally + Spring onions sliced Sliced green chillie + Tomato "salsa" (recipe below) Grated Cheese -mixture of mozzarella n gouda My version of "Salsa": Braise, on medium to low heat, one onion diced finely in a little ghee n oil until light brown. Add fresh garlic, salt, red chillies, vinegar and sugar. Braise briefly. Add 5 liquidised tomatoes n diced 3 colour peppers. Cook until water is burnt out. Add some tomato sauce. Give it one stir and switch heat of stove off. Method: In an ovenproof dish place doritos, "salsa", sliced green chilles, sliced tomatoes, spring onions n a little cheese. Repeat as many times as u like. Top with lots of grated cheese n a sprinkle of spring onions. Grill in th oven till th cheese melts. * assemble fresh just before eating so tht th doritos don't get soft. * I add a minimal amount of sliced tomato as I find tht th "salsa" is enough to flavour th nachos. * don't let ur "salsa" n tomato slices overpower th doritoes as it just gets too soggy. * I dice my onion n tomatoes (separately) in a magimix. Wen I am pressed for time I add th peppers to th tomatoes and magimix th two together.

Grilled Feta Rounds with Rosa Tomatoes By Naadia, the foodie passionista ...........lay feta rounds in a pyrex dish , scatter rosa tomatoes in dish , season lightly freshly crushed black pepper ....drizzle balsamic vinegar n olive oil over .....high grill ...few mins ....gooey n slightly charred..........remove from oven.......layer spinach, watercress n rocket leaves in platter , gently place feta rounds on top , pour pan juices over , scatter the slightly charred rosa tomatoes inbetween .........finally , garnish with salad spring onions. I serve this with mini bruschetta ....slice a french loaf into rounds .... Rub a garlic clove liberally over the surface of the bread slice , brush olive oil over .....slight grill , lightly toasted. ...... This is finger food , so eat casually and enjoy the simplicity of the taste and flavour combinations ..........take a bruschetta , top with some greens , smash a piece of grilled feta over , top with a rosa tomato ........sublime ....really good ... I made this as my Eid dinner starter ...and it was an absolute hit!.....

Cheese cake By Fatima Laher Dhorat Base: 125g butter 1 pkt tennis biscuits Crush biscuits, Melt butter and mix together. In a baking pan, with a removable base, flatten by pressing down into base of pan. Allow base to set for a minimum time of twenty minutes before throwing topping over. Topping: 21/2 cups cremora 1/2 cup fresh lemon juice 1big tin condensed milk 1 big tin nestle cream Beat all ingredients together until smooth. Pour over base once it is firm. Put cake into fridge to set for a minimum time of four hours.

Knafeh (Konafa) Dessert By Simply Savouries 500g Kataifi ( stringy pastry - I found this in Party Themes, durban ) 225g melted butter 1 1/2 cup sugar (375 ml) 1 cup water (250 ml) Juice of lemon ( I T ) 1/4 tsp rose essence *500g soft ricotta cheese Butter, for buttering the pan Directions: In a heavy bottomed saucepan over medium-high heat, add water, sugar and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rose essense Preheat oven to 350 degrees F. Butter a 12-inch round, 2-inch high cake pan. ( 12 inch sq would do as well ) In a large bowl gently loosen kataifi. Mix very well with the 250g of melted butter. Cover with half of the kataifi. Press down lightly. Spread Ricotta in an even layer over kataifi, then cover with the remaining half of the kataifi. Press down gently. Bake until lightly golden, about 30 to 45 minutes. Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate. Kunafa should be served warm or hot. Serve from pan.

21 marshmallow chocolate mousse By naQiyah mayat I used my Kenwood Major to make this. Chill 1 tin of Nestle Evaporated milk overnight (preferably). Add to Kenwood bowl and set to 2. After a few minutes, increase the speed to 5 and continue until its thick and fluffy. In the meantime, break a slab of chocolate into pieces in a bowl. Pop into the microwave and check and stir at 10 second intervals until melted. Spoon about 2 tblspns full of the evap.milk into the melted chocolate stirring well. Add a few more tablespoons until the chocolate is well combined and the evaporate milk has mixed well into the chocolate. Por the whole chocolate mix back into the Kenwood bowl and continue to beat for a few more seconds. Add 21 pink and white marshnallows into a bowl and pop into the oven for 40 seconds. Spoon quickly into the evaporated milk and chocolate mixture and beat for a few seconds. Remove and pour into serving bowls. Once set, spoon over cream that's been whisked and garnish with a strawberry and a sprig of mint.

Aero mint chocolate pudding By Ayesha Raja 1 big tin nestle cream tin condensed milk 3 - 4t cocoa1 pkt choc chip cookies1 big bar aero chocolate 1 cup (or more) hot chocolateAero chocolate to decorate Fresh creamPeppermint essence Green colouring - Lay biscuits in a dish. - Pour hot chocolate over the biscuits. - Whisk Nestle cream and condensed milk, and pour over biscuits. - Leave to set for awhile in the fridge. - Grate a bar of Aero on top. - Beat fresh cream (sweeten with icing sugar) with peppermint essence & green colouring. Pour on top of the chocolate. - Decorate and refrigerate till ready to serve. I got 7 individual servings from half the above recipe. Also, I would add some peppermint for some extra crunch!

White choc n raspberry cheesecake By Farzana Mia Ingredients For the biscuit base 75 g digestive biscuits, crushed + 75 g gingernut biscuits, crushed + 75 g butter, melted For the filling 400-600 g white chocolate, broken into pieces + 65 g butter 1/2 vanilla pod + 500 g cream cheese 50 g caster sugar + 180 ml whipping cream 1 punnet raspberries, plus a few more to decorate Method 1. For the biscuit base: combine the biscuits and butter and press onto the base of a 23cm springform tin. 2. For the filling: place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering (not boiling) water until melted. Allow to cool slightly. 3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency. 4. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice. 5. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours. 6. To serve: remove from the tin and place on a serving plate. Decorate with a few whole raspberries.

Aero mint chocolate pudding By Ayesha Raja 1 big tin nestle cream tin condensed milk 3 - 4t cocoa1 pkt choc chip cookies1 big bar aero chocolate 1 cup (or more) hot chocolateAero chocolate to decorate Fresh creamPeppermint essence Green colouring - Lay biscuits in a dish. - Pour hot chocolate over the biscuits. - Whisk Nestle cream and condensed milk, and pour over biscuits. - Leave to set for awhile in the fridge. - Grate a bar of Aero on top. - Beat fresh cream (sweeten with icing sugar) with peppermint essence & green colouring. Pour on top of the chocolate. - Decorate and refrigerate till ready to serve. I got 7 individual servings from half the above recipe. Also, I would add some peppermint for some extra crunch!

White choc n raspberry cheesecake By Farzana Mia Ingredients For the biscuit base 75 g digestive biscuits, crushed + 75 g gingernut biscuits, crushed + 75 g butter, melted For the filling 400-600 g white chocolate, broken into pieces + 65 g butter 1/2 vanilla pod + 500 g cream cheese 50 g caster sugar + 180 ml whipping cream 1 punnet raspberries, plus a few more to decorate Method 1. For the biscuit base: combine the biscuits and butter and press onto the base of a 23cm springform tin. 2. For the filling: place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering (not boiling) water until melted. Allow to cool slightly. 3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency. 4. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice. 5. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours. 6. To serve: remove from the tin and place on a serving plate. Decorate with a few whole raspberries.

Boudoir Dessert By Nabeela Omar 1 cup milk. 1 tsp vanilla essence. 4 tsp castor sugar. *Mix the above ingredients together. Half cp chopped pecan nuts. (I used about 3quarter cup) 50 g chocolate slab. 250 ml Fresh cream add 3 tsp sugar and beat stiff. 1 pkt boudoir biscuits. tin nestle cream. Method. 1.) Dip biscuits in milk mixture and line loaf pan. 2.) Spread layer of fresh cream and sprinkle nuts and fresh cream. 3.) Repeat 3 times and refrigerate. (layering depends on how deep ur loaf pan is- I only managed 2 layers) 4.)Melt 50gr chocolate and mix with tin nestle' cream. 5.)Turn the pan with boudoir mixture over onto a serving platter. 6.) Spread chocolate mixture and decorate!

Ferrero Milkshake By naQiyah mayat a friend bought us a tub of Ferrero ice-cream. A few scoops blended with milk + marshmallows + Dias Hazelnut syrup yielded two of these perfectly topped with half a ferrero in each glass. Trick to get it to stay? Let the milkshake stand for a bit. The marshmallow obviously rises to the top and stays firm. Top with half a ferrero gently. Will stay perfectly on top. Great way to use up ice-cream that's not being eaten.

Carrot cuppies. By Rizis Bakery Boutique Ingredients Sift 2 cups flour tsp Bicarbonate of Soda 1 tsp salt 2 tsp baking powder 3 tsp cinnamon powder Beat separately 1 cups sugar 1 cups oil 4 eggs Fold in 2 cups grated carrot cup chopped pecan nuts 250 grams crushed pineapple, drained Method1 Beat egg whites, add sugar and then oil and the egg yolks and beat further2 Add sifted dry ingredients and beat for 30 seconds.3 Fold in the remaining ingredients4 Place in cup cake or muffin pans full5 Bake at 180degrees for 15mins or until light brown. Topping125 grams butter250 grams Philadelphia cream cheese500 grams icing sugar Beat well. Top Muffin when cold and decorate with pieces of Pecan or chopped dried fruit. (Any remaining icing can be frozen for further use)

Bar One Biscuits By Rizis Bakery Boutique INGREDIENTS 250g butter 2/3 cup brown sugar (TWO THIRDS) 1egg 1 tsp vaniila essence 1 tsp bicarb 2 slabs wholenut chocolate-chopped 2 big bar ones-chopped (tiny pieces) 2 cups oats 1 cup pecan nuts flour as required METHOD Beat butter and sugar till creamy and light in colour. Add egg and rest of ingredients to make a soft rollable dough. Cut with biscuit cutter or shape into balls. Bake at 160 degrees till light brown. Drizzle with melted chocolate.

Carrot cuppies. By Rizis Bakery Boutique Ingredients Sift 2 cups flour tsp Bicarbonate of Soda 1 tsp salt 2 tsp baking powder 3 tsp cinnamon powder Beat separately 1 cups sugar 1 cups oil 4 eggs Fold in 2 cups grated carrot cup chopped pecan nuts 250 grams crushed pineapple, drained Method1 Beat egg whites, add sugar and then oil and the egg yolks and beat further2 Add sifted dry ingredients and beat for 30 seconds.3 Fold in the remaining ingredients4 Place in cup cake or muffin pans full5 Bake at 180degrees for 15mins or until light brown. Topping125 grams butter250 grams Philadelphia cream cheese500 grams icing sugar Beat well. Top Muffin when cold and decorate with pieces of Pecan or chopped dried fruit. (Any remaining icing can be frozen for further use)

Bar One Biscuits By Rizis Bakery Boutique INGREDIENTS 250g butter 2/3 cup brown sugar (TWO THIRDS) 1egg 1 tsp vaniila essence 1 tsp bicarb 2 slabs wholenut chocolate-chopped 2 big bar ones-chopped (tiny pieces) 2 cups oats 1 cup pecan nuts flour as required METHOD Beat butter and sugar till creamy and light in colour. Add egg and rest of ingredients to make a soft rollable dough. Cut with biscuit cutter or shape into balls. Bake at 160 degrees till light brown. Drizzle with melted chocolate.

Marshmallow Meringue By Chili Chocolate Chefs 8 egg whites 350g castor sugar 1 tbsp corn flour 1 tsp vanilla essence 1 tsp white vinegar Beat egg whites stiff, gradually add in the castor sugar and beat well, add in vanilla, corn flour and vinegar and beat, spread onto a greased tray lined with baking paper Bake @ 140 for 2 hours. Makes a very large meringue Top with whipped fresh cream, berries, assorted nuts, kiwi, pineapple

Easy Mandolins By Chili Chocolate Chefs 4 eggs 1 cup sugar 1 tsp vanilla essence 1\2 cup boiling water 1\2 cup oil 1 1\2 cups flour 2 tsp baking powder Preheat oven to 180, grease the insides on your madeline pan with spray and cook. Mix the water and oil together and leave aside Beat the eggs, vanilla essence, and sugar until white and creamy, then add in the water\oil mix and beat further, gently fold through sifted dry ingredients. Pour into prepared pan, about half way. Bake for 20-30 minutes until your skewer comes out clean. Allow to cool slightly, baste with jam, and dust with dessicated coconut Sandwich together with whipped sweetened fresh cream Tip- I used dariole moulds

Brownie Pops By Chili Chocolate Chefs I had leftovers from a batch of brownies n decided to make them into pops- had used a simple inexpensive brownie recipe, that we used to make when we were little girls Brownies *6 eggs *2 cups sugar *225ml oil *2tsp vanilla essence 1 tsp baking powder 90ml cocoa 200ml flour Beat * marked ingredients till pale yellow and fluffy. Gently sift in the dry ingredients. Mix well and bake @ 180 in large black oven tray for 30-35 minutes. Gently crumble the brownies with your fingers and Add in cottage/cream cheese to bind just so that you can roll into a ball- about 15g. Mixture should not b too wet. Place a candy stick into each ball and freeze, once hard, dip in melted chocolate and decorate immediately! :)

Choc mint cupcakes By Ayesha Raja (From the book Creative Cooking) 125g butter 1 cup sugar 3 eggs 1t peppermint essence 1\2t green food colouring 2 and 1\2 cups flour 3t baking powder pinch of salt 1 cup milk - Cream butter, sugar, peppermint essence and colouring until fluffy. - Add eggs gradually, beating well after each addition. - Fold in sifted flour, b.p, salt and milk. - Spoon half the batter evenly into cases. - Top centre of each with half a teaspoon Nutella. - Spoon remaining batter evenly over. - Bake @ 180c for about 25 mins till done. - Decorate with piped ganache, grated peppermint crisp or Aero pieces.

Easy Vanilla Oven Tray cake By Shenaaz BEAT: 4 eggs +2cups sugar for 2 minutes. SIFT: 21/2 cups flour, 21/4 tsp baking powder. Add to above mixture. MIX: 1 cup milk, 3/4 cup oil, 1.5 tsp Vanilla. Add to above mixture and beat for 2min. Pour into lined oven tray and bake @ 180deg for 35-45min. FOR CHOC CAKE: substitute 1/4 or half (depends on how chocolatey u want it) of the flour for cocoa. ICING: I used a basic butter icing with 250g butter+1 cup icing sugar+1tbls milk+vanilla essence, which I just blitzed together and topped with leftover chocolate!

Pecan Nut Biscuits (originally from allrecipes.com) By Salma Mayet a) Roughly grind 1 cup pecans to small chopped pieces. Keep them chunky, not totally ground as the final texture of the biscuit's lovely with rough pecan pieces! b) Sift 2 cups flour and toss your pecans into it. In another bowl: c) Using an electric beater, cream: 1 cup softened butter + 1/2 cup sugar with 1 tsp vanilla essence until light and fluffy. Add the flour+pecan mix to the fluffed mixture and combine well. I then took a Tbls measure of dough and shaped them into crescents and stars of sorts. They are thick and chunky biscuits and are great with a cuppa tea for dunking. I got out of this recipe about 4 dz biscuits, with 1 Tbls measurements per biscuit. Not bad... Bake: 325F (I think that's 160C), for 22 minutes (I kept it in on-guard for 25 minutes in total). Cool on wire racks briefly and toss in castor sugar.

Whoopie Pie By Zahra Asmal Sift: 1 2/3 cups self raising flour 2/3cup cocoa powder 1 1/2tsp baking soda 1/2tsp salt Cream together: 10tbsp butter 1cup soft brown sugar 1 egg 1tsp vanilla essence 1 cup milk - Line baking pan with wax paper - Drop a tbsp of batter 2 inches apart on tray (they do spread a lot) -Bake about 180deg for about 10min, Cool completely. Peanut Butter Filling: 1 cup creamy Or crunchy peanut butter Just over 1/2cup unsalted butter,softened 1 cup icing sugar 1/2tsp salt (I added a drop of vanilla essence)

Orange Cake By Haseena Dasoo Really refreshing and easy to make:) 200g margarine or butter, room temperature 1 cup sugar 2 large eggs 2 cups flour 2 teaspoons baking powder 1/2 cup fresh squeezed orange juice Cream the sugar and butter well. Beat in the eggs. Alternate dry ingredients with orange juice and beat until combined. Bake at 180 C for 17 - 20 mins if using cupcake trays, or 35 45 mins for a large cake. Orange Sugar Syrup: 1/2 cup orange juice 1/2 cup sugar 2 tsp lemon juice Orange zest, 1/4 or 1/2 teaspoon. Boil the above together, let cool a little and pour over cake, or dip cupcakes into syrup. You might need more if making cupcakes, it really soaks up the syrup.

Royal Creams By naQiyah mayat beat 250g margarine with 125g icing sugar. Add 1tsp almond essence + 2 cups of flour + half a cup of maizena. Make certain all the ingredients are sifted before combining. It should form a soft pliable dough. Roll to at least 3/4mm high and use a rectangular cutter to shape. Top tip: roll on a tea towel or slipmat, easiest way to get the little rectangles out and onto a tray. For the icing: I make 1 quantity and freeze half, so I can use (next week) for another batch of these. Add to your kenwood: 125g marg + half a cup of icing sugar + 1 tsp almond essence + 1 tsp milk. Beat until almost white and super smooth. Sandwich the 2 bikkits together and roll around in castor sugar.

Madeira cake By Fatima Laher Dhorat Quarter pound stork margerine Three quarter cup castor sugar 3 eggs Half cup milk V.E (approx 1 tsp) One & three quarter cup flour Beat all ingredients until fluffy n then add two & a half tsp baking powder. Beat briefly again. Bake in greased loaf pan on 180 degrees till brown n crispened on th top. (Approximately 35 mins)

French Chocolate Macarons By Shams D 90 g egg whites (about 3 medium eggs) aged for 1 or 2 days in an airtight container in your refrigerator 30 g granulated sugar + 200 g confectionary sugar 110 g almond meal + 2 Tblsp cocoa(optional). 1tsp coffee powder In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar, almonds coffee and cocoa in a food processor and give them a good pulse until the nuts are finely ground. Add them to the, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F-150c. When ready, bake for 15 to 20 minutes, depending on their size. Let cool.

If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. ** Sep 16 Fri 21:23 ** Shamima Desai (ShamsD) http://www.tarteletteblog.com/2009/05/recipe-creme-bruleepistachio-macarons.html ** Sep 16 Fri 21:24 ** Shamima Desai (ShamsD) http://delightdulce.blogspot.com/2011/02/pistachio-frenchmacarons.html

Impossible tart - taken from Boeka Treats By Moeniera Moosa Ingredients 4 eggs 50ml butter 250ml sugar 125ml cake flour 1/2 heaped tsp baking powder 500ml milk 1 cup coconut I added 1tsp lemon essence Method Preheat oven to 180 degrees Mix all ingredients together and beat well Pour into a greased pirax dish Bake for 35 - 40 mon until top is brown Serve with desert cream or custard Tip: this desert is still wobbly when it comes out of the oven don't worry it will set as it stands

Date And Walnut Loaves Preparation time: approx. 25 minutes By Shams D Total cooking time: 1 hr Makes: 2 loaves Ingredients:3/4 cup self-raising flour 3/4 cup cake flour + 1/2 tsp.baking soda 1/2 tsp. allspice + 1/2 tsp. cinnamon powder 1 cup chopped walnuts + 100g butter 3/4 cup soft brown sugar + 1 1/2 cups chopped dates 1 egg, lightly beaten Preparation:preheat the oven to 180c Brush two 17 by 8 cm tube tins (nut roll tins)and their lids with oil or melted butter. Sift the flours, soda and spice into a large bowl. Add the walnuts and stir to combine. Make a well in the centre of the mixture. Combine the butter, sugar, water and dates in a pan. Stir continuously over low heat until the butter has melted and the sugar dissolved. Remove from the heat and leave to cool slightly. Add the butter mixture and egg to the flour mixture and stir until combined. Spoon the mixture evenly into the prepared tins. Bake, with the tins upright, for 1 hour or until the skewer comes out clean when inserted into the centre of the loaves. Leave the loaves in their tins, with the lids on, for 10 mins, then turn out onto a wire rack to cool.

The bestest-most-moist-highly-textured Carrot Cake (taken from allrecipes.com; my notes in parentheses) By Salma Mayet Preheat oven: 165C. Preparation: a) grate carrots to get 2,75 (2 and 3-quarter) cup. Set aside b) drain a can of crushed pineapple to get nett weight: 8 oz (I use my digital scale). Set aside. c) Roughly chop 3/4cup walnuts (I use pecans). Set aside. d) Measure 1 cup flaked coconut (ideally use flaked, else I've also baked it w dessicated, loosely measured) Now: Sift in bowl: 2 cups flour 2 tsp baking powder 1,5 tsp bicarb 1 tsp salt 2,5 tsp cinnamon powder. In another large bowl, mix until light and fluffy: 2 cups white sugar 1,5 cups oil 4 (large) eggs Then beat in flour etc. mixture.

Finally stir in: Carrots + Pineapple + Nuts + Coconut. Pour into greased pan 9x13 in (I only ever use cupcake pans or mini loaf pans or really shallow, small pans, as this cake is very heavy and moist. It will wobble and wobble and never bake! I experienced this once standing at my mum's oven at 4am trying to bake it for her 2 Eids ago!) Bake for: 35 to 40 min (I guard it from 40min to 55min full baking time, when the skewer comes out clean) Cool and ice (rec to follow) ** Sep 27 Tue 12:44 ** salma m | awesome girlie time -feeling buzzed- Carrot Cake icing: Rec & serving suggestion taken from Niqi's blog: http://blogs.food24.com/tonguetickle/enchanted-living-anafternoon-of-english-flair-with-a-sensual-mix-of-somethingegyptian I added an extra measure of cranberries!

Butter Nougat bikkits By naQiyah mayat beat 250g of butter with half a cup of icing sugar until creamy. Add three quarter of a cup of maizena, 1tsp vanilla essence and 3/4 drops of almond essence. Add 2 cups of flour (sifted, and add 1 cup at a time) and mix until you have a good dough. Knead in a box (150g) of Sally Williams Macadamia nougat that's been chopped up. Pinch pieces, flatten on the palm of your hand and either roll balls and flatten, or use a cutter for even shapes. Some will look a tad bit dodgy, as the nougat melts a bit. Bake on 160 for 20 mins, remove immediately and let cool on wire rack. When cold, dust with icing sugar and share with a friend.

Choc chip cookies-devine By Fatima Riaz Osman Step1: mix 250g butter, 1 cup brown sugar, 3/4 cup castor sugar, 2 eggs n 1tsp vanilla essence. Step 2: mix 2 n 1/4 cup flour, 1/2 cup cocoa, 1tsp bicarb of soda, 1/4 tsp salt. Den mix step 1 n 2 together. Thereafter take a small round tsp, scoop dough with tsp and place on a baking tray. Bake on 180 for 10-12 mins. 10mins wil give u a soft brownie biscuit n 12mins wil give u a firmer biscuits (depends how u like it.) Simply,quick n delicious

Sauce leg roast By Farzana Mia 2 T worcestershire sauce 2T soya sauce 1-2 T Hasty tasty sweet sour braai sauce 2TNandos chillie garlic sauce 1/4 c Spur grill and baste sauce/ steers steak maker 2T Spur bbq sauce Mustard sauce / 1full t djon mustard 1/4c Woolies braai marinade Ginger garlic 2 T Garlic sauce + 2 T Mrs balls 2T Maggi chilli sauce + 2T Maggi chilli garlic sauce 2t Amina wonder spice steak and chops + Lemon pepper Fresh Black pepper Bbq spice + Ina parmans braai n grill spice Red masala the 1 with just garlic + 1pckt Tomatoe paste Crushed chillies + Lemon juice Garlic flakes Dash of garlic salt Make slashes in the meat place few whole cloves of garlic 4 whole cloves lang/lavang Olive oil Knob of Butter Wash meat,don't forget to remove the gland,drain well Marinate for a day or 2 Cook as safeera explained Add fresh pickled onions and baby potatoes when 3/4 way cooked

Fragrant Sesame Lamb Korma By naQiyah mayat This recipe has been adapted from Shehnaz Parkers 'Innovative' cookbook. Heat a mix of oil+garlic infused olive oil in a heavy based pot. Add: finely chopped large onion and let cook until soft and translucent. Add: 1tsp garlic + 1tsp ginger + 1tsp whole jeeru + a few each of cardamom + clove + cinnamon + whole black pepper + add 2 liquidised tomatoes and cook for 5 mins. Add washed lamb and cook until vvv soft. Add egg yellow food colouring and salt. Add half a cup of ground almonds + 2tsp ground dhana jeeru powder + 1tsp coarse red chilli + 1tsp red masala. Add a few curry leaves + quarter cup roasted sesame seeds. Add saffron and garnish with dhania. You may add a wee bit of cream and some lemon before serving. AND stir in a few cubes of fried AND now that I've tasted it (again) it is madly delicious!

Butter chicken. By Rizis Bakery Boutique 1kg fillet diced. 1small fresh cream. Salt to taste. Little fyn red chillie powder. Little ruf red chillie powder. Ginger garlic masala. Little egg yellow. Little dhana jeero. 1 grated tamato. Marinate fillet in the above ingredients for a while in a seperate pot braise onions wit taj cloves pepper corns n 1 tsp whole jeero once braised add fillet to the pot n let cook garnish wit green dania

Portuguese chicken.(Faiza hadjee, hot and spicy savouries) By Fatima Seedat Sonvadi 1 1 2 1 1/2 chickens (I used fillets, strips). tsp red chillies. tbs lemon juice. tbs oil.

Marinate chicken, if using whole chicken make slits, steam the chicken and pack neatly onto an oven tray. Sauce: 250 ml fresh cream. 1 sml tin tomato paste. 1/2 tsp freshly crushed blk pepper. 1 tbs garlic. 125g butter (I use less than that). 2 tbs nandos wild herb peri peri. 2 tbs nandos peri peri sauce. Boil sauce ing together just once. Pour over chicken. Bake @ 180' till done 30 min.

Saucy Chicken By Fatima 1/2 kg chicken breast fillets 1 dess spn crushed green chillies 1 tsp chicken spice 1 tsp bbq spice 1 tsp lemon pepper 1 dess spn garlic flakes Salt to taste 4 tbsp butter 1 1/2 cup onions (sliced lengthways) 1/2 cup diced green peppers 1/2 cup grated carrots 1/4 cup tomato sauce 1/4 cup chillie sauce 1/2 cup sweet and mild mustard 2 tbsp soy sauce

Zesty rice casserole By Nabeela Omar 1 cups rice boiled in 4 tsp salt. Grate n fry 1 onion (I used the ready made fried onions) n 2 tsp (crushed) garlic till pink. Add 1 cup cubed chicken fillet and braise for few minutes Thereafter add 2 large tomatoes grated along with 3 tsp chilli powder, 1 tsp dhana jeeru, 1/4 tsp arad, 1 tsp salt. Add 1 cups water and cook till chicken is done. Add cup white sauce ( cup milk, tblsp cornflour mixed wit milk, little cheese (I used tblsp full), salt n pepper (and I added crushed green chillies to taste)) and half cup of grated cheese (I used Mozarella in the white sauce and as the addition to the chicken). Stir fry 1 cup carrots grated n cup green pepper sliced. Cover (oven proof) dish wit 1/3 rice, spoon 1/2 chicken over, cover wit carrots n peppers.repeat. Place some grn pePpers n baby tomatoes over rice. Sprinkle cheese n origanum. Cover wit foil n bake @ 180 for 20-30 min.

Slice chicken into julliene strips.cook with ingredients 2-8 Untill almost dry.Add onions and peppers toss well and add carrots sauces and remove from heat.... Use as desired for pitas,subs,or pizza toppings!!!

Saucy Chicken By Fatima 1/2 kg chicken breast fillets 1 dess spn crushed green chillies 1 tsp chicken spice 1 tsp bbq spice 1 tsp lemon pepper 1 dess spn garlic flakes Salt to taste 4 tbsp butter 1 1/2 cup onions (sliced lengthways) 1/2 cup diced green peppers 1/2 cup grated carrots 1/4 cup tomato sauce 1/4 cup chillie sauce 1/2 cup sweet and mild mustard 2 tbsp soy sauce

Stuffed Roast Chicken By naQiyah mayat I woke up this morning with a craving for my mom's roast chicken. She would make it on Saturday nights and we would eat pieces of it in front of the tv (I know, makes for very bad parenting). Its become deceptively easy to make, and I've formed my own version of her classic recipe. To make: buy a bag of Knorr 'cook in a bag - spicy roast chicken'. Add: 2 tbl lemon juice + 1 tsp chicken spice + 1 tsp crushed red chilli + half a tsp egg yellow food colour + 1 tsp ground green chilli + quarter block of butter melted + half a tsp bbq spice. Set aside. Boil 2 potatoes that have been chopped in salted water + boil 2 eggs. Mash the potato, add: 1 tbl butter + 1 tsp chicken spice + 1 tbl finely chopped dhania + the chopped egg + 1 slice of bread soaked in milk and squashed + a grind of black pepper. Shove the stuffing into the baby chicken and coat with the marinade. Place in the roasting bag provided and follow bag instructions. Bake for 30 minutes, empty into an oven proof dish and switch onto grill for 10 mins to brown. Serve with veggies on the side with soft rolls and a simple salad

Slice chicken into julliene strips.cook with ingredients 2-8 Untill almost dry.Add onions and peppers toss well and add carrots sauces and remove from heat.... Use as desired for pitas,subs,or pizza toppings!!!

Creamy salt pepper chick with vegs By Tasneem Patel (Docrat) 4 pieces chicken fillet cubed 2 carrots chopped chunky pieces Green peas Potatoes chopped cubes Onion sliced long strands Half tub Fresh cream Marinate chicken in salt ,1tsp green masala n white pepper Pot braze onions in ghee till soft, add chicken marinate with little water cook on low when almost cooked add in potatoes, chopped carrots n cook till soft then add in green peas and fresh cream n simmer on low heat

Chinese stir fried rice: By Fadeela Seedat Sonvadi Boil about 4-5 balls of fettuccini noodles or spaghetti and let drain. Using a bauer steam about 2 cups rice in salted water till done. Stir fry veges using either hawain stir fry or I prefer to make my own to retain the crunchiness. I use julienned carrots, peppers, marrows, mushrooms, onions, and pineapple. Add salt,pepper, aromat, fine red chillis, little olive oil, lastly add soya sauce and worcester sauce. Cook a saucy chicken using sauces of your choice. To get the sauciness and thickness I braise an onion, to that I add my marinated strip chicken fillets ( garlic masala, chicken spice, lemon pepper, peri peri, paprika, lemon juice ) let that cook and when done add 2 grated tomatoes, make a paste with 1 tsp mazeina and little water add that to chicken with sauces. I use tomato sauce, mustard sauce, sweet chilli, steers hot peri peri, knorr sweet and spicy and nandos wild herb. Place stir fried veges on top of the steamed rice, then layer the boiled fettuccini or spaghetti, lastly top with the chicken and parsely, to warm place in pre heated oven for about 30 min or till heated through. Serve with dhai. Enjoy.

Masala Chicken By naQiyah mayat I marinated 4 pieces (which works out to almost half a kilo) of chicken in: 1tbl ghee + 1tbl oil + 1tsp coarse red chillies + 2 cloves of garlic, grated + 2tbl lemon juice + 1tsp dhana jeeru powder + 1tsp level mustard powder + salt + 2tbl yoghurt. I marinated for under 30 minutes before I could begin cooking, but try to leave as long as you can. Add to pot and start cooking on high, then drop to low the minute you hear a sizzle. Add a few whole peppercorns + 2cloves + 2cardamom pods + small cinnamon stick. Add 1tsp whole jeera. Cook until done and maybe add a few splashes of water to prevent burning. Finally add half a tsp of methi masala and the cubed potatoes. Cook on low until potatoes are soft yet still firm. Garmnish with dhania.

Mayonnaise chicken: By Fadeela Seedat Sonvadi 1 chicken ( I use fillets ). make a paste with 2 tbs tomato sauce, 2 tbs mayo, 1 tbs tomato puree, oil. Marinate chicken with 1 tbs ginger garlic masala, 1 tsp salt, 1 tsp dhana jeeru, 1/4 tsp arad, 1 tsp mustard powder, lemon juice, add paste to marinated chicken and leave to marinate for @ least 2 hrs. Cook with little water, when done add sweet and sour sauce and soya sauce, could also add slit green chilli if u prefer it more hot.

Mayo Chkn (orig from purple Ind Del, pg 38 w my notes in parentheses) By Salma Mayet 6 chicken fillet, smeared w marinade paste as follows: 3 Tbls mayo 1 tsp red chillies + 1 tsp powdered red chillies + 1 tsp ginger garlic (2 tsp wet red masala + 1 tsp coarse red chillies) 1/2 tsp mustard powder 1 tsp fine jeero 3/4 tsp lemon pepper 2 Tbls tomato puree (add 1 tsp tomato paste) 1 tsp salt 1/2 tsp arad 1 Tbls lemon juice 1 Tbls oil (I leave this out sometimes) Marinate for a few hours (even overnight). Method in book suggests stove top with butter and water on low heat; or in oven. (I bake in greased pyrex, laid out & covered with foil during bulk of cooking time. Uncover to reduce water & brown.) Book suggests serving w savoury rice. (I serve w potato wedges. It's a dry chicken)

Chunky Veggies (orig purple Indian Delights pg 70; tweaked a bit) by Salma Mayet 500g mix of: baby potatoes + butternut + patty pans + red&green peppers + onion + zucchini; cubed into chunky even-sized pieces Boil/steam these in the microwave until cooked. Toss into an ovenproof dish & stir in: 1 Tbls brown sugar 1/2 Tbls lemon pepper 1/2 Tbls pepper salt 1 Tbls garlic butter 1/2 cup creme fraiche Set under grill for veggies to brown; toss for even browning.

Baby veges: By Fadeela Seedat Sonvadi baby squash. baby butternut. sweet potato (cut into sml rounds). robot peppers ( cut into cubes). baby marrows. patty pans. baby corn. baby carrots.

Vegetables with Nola Sandwich Spread By naQiyah mayat This whole mix happened by pure chance. While shopping (on an empty tummy) I threw in a small bottle of Nola Sandwich spread. With little or no idea of what I was going to do with it, I brought it home and chucked it into the fridge. After boiling each item individually (baby carrot + baby corn + baby butternut + halved baby potato and baby gems) I toppled them into a saucepan and added: 2tbl butter + sprinkles of the following - do not overdo and over-power salt + aromat + lemon pepper + mustard powder + a dash of sugar + a sprinkle of coarse red chillies. Add 1tbl and a bit of Nola Sandwich Spread and a small clove of garlic, grated. Gently stir to combine. Pop the lid on with a few splashes of water and put on low. Allow to steam while you prepare your main course. Finish with a chopping of chives.

Marinate veges using salt, pepper, aromat, fine red chilli powder, white pepper, lemon pepper, dhana jeeroo, mustard powder, mayonnaise, tomato sauce,lemon juice and brown sugar. Leave for at least an hour before cooking with little water. When done add garlic butter and chopped fresh dhania.

Butternut bake (FTW) By Simply Savouries 500g butternut cubed - Boiled 1 tin cream style corn 1 250 mls Fresh Cream 1/2 t Salt 1/4 t Pepper 1/2 crushed Green Chillies Mix all together & bake

Bow pasta: By Fadeela Seedat Sonvadi boil and let the bow pasta drain. Braise an onion in ghee. When done add baby marrow and baby corn cut in rounds, add red and green pepper cut in cubes, add mushrooms and julienned carrots. Add green masala, garlic, garlic flakes, aromat, blk pepper, garlic salt, celery salt, mixed herbs. Let veges cook, remove from stove add in the pasta. Add ghee before warming.

Pizza Pap By Moeniera Moosa Step 1 Cook as much mielie meal as you require. It must be a soft consistency like mash potatoes. Add a big knob of butter to it and a tin of sweetcorn. The more crunchy you want it the more corn you add. Steam for at least 30-45min. Step 2 Prepare a tomato gravy Braise an onion, spring onion (a full bunch), garlic and ginger (you can add mushrooms if you like) together Add in your tomatoes - I use the tins because you need a thick sauce Add salt, pepper, mix herbs n sugar Add a generous amount of dhania Cook until thick Step 3 Layering the dish You need a deep oven proof dish Start layering with pap mixture (not too thick - should be quiet thin) Then tomato mixture Repeat as many times as you like Top with cheese Bake in a 180 oven till cheese has melted Serve warm Enjoy PS: you can add vienas/russians to this dish to make it a meal on its own Otherwise its perfect for a braai!!!

Spiced Rice (orig purple Indian Del pg 81; tweaked here and there by me :) ) By Salma Mayet Parboil 1 cup Tastic rice in salted water. Drain and set aside. In 2 Tbls olive oil, fry 1 large onion (sliced) until translucent. Add to this: 1/2 green pepper (diced) + 1/2 red pepper (diced) + 3/4 cup mixed veg - all at one go. Stir fry for about a minute on high heat. Then add in: 1 tomato (grated) + 1 tomato (diced small) + 2 Tbls tomato sauce + dash each of: ground jeero + cinnamon powder + coarse black pepper + 2 Tbls mixed herbs. Stir fry this for about a minute. Then add in: Parboiled rice + 1 Tbls ghee and stir fry until moisture mostly evaporates. Sprinkle on a mixture of 1Tbls water + 2 tsp lemon juice. Steam on stove top gently until cooked through.

Roasted butternut salad with sunflower and pumpkin seeds By naQiyah mayat I use the Woolies herb salad as a base (with grated carrot and beetroot). Top with halved med cucumber and roasted butternut (in an oven with butter and nomu sweet). Toast the seeds in olive oil and garlic. Srinkle over. Either use feta or cream cheese and a grind of black pepper. Serve with a ready made dressing for lazy-days.

Thai salad. By Fadeela Seedat Sonvadi 1) 2) 3) 4) 5) 6) 7) 8) 9) 1/2 sml red cabbage (shredded). 1 cup carrot (julienned). 1 cup cucumber (deseeded, julienned). 6 spring onions (julienned). 1/2 pineapple (cut into thin strips). handful of almond flakes (toast in oven slightly). handful of rice noodles (deep fry and let drain well). fresh coriander. sesame seeds.(Toasted).

Method: arrange 1-5 in platter or deep bowl as salad cannot be covered except with a net. Sprinkle dressing on top, then scatter toasted almond flakes and rice noodles on top. Garnish with fresh coriander leaves and toasted sesame seeds. Dressing: 3 tbs olive oil, 1 tsp crushed garlic. 1 tsp ground green chillis. 2 tbs soya sauce. 2 tbs lemon juice. 2 tsp fish sauce. 1/2 cup sweet chilli sauce. 1 tbs toasted sesame seeds. 2 tbs chopped coriander leaves. Method: heat oil & fry garlic till light pink. Add green chillis & cook for 1-2 min. Remove from stove, add rest of the ingredients and salt to taste. Let cool b4 dressing salad.

Gourmet potato salad (courtesy of my friend rayhana) By Farzana Mia Potato salad 5 potatos(medium sized). Peel,cube&boil with salt to taste.when soft. Mash with 2tbsp of butter. Roll into balls an let them set in the fridge. In another bowl : 1tin nestle cream(BIG) 4tbsp(brown sugar) Half a cup of mayo 3tbsp lemom juice Salt to taste *optional crushed green chillies.pepper. When balls are set dip into mixture covering it generously. Place onto a pretty platter an sprinkle finely cut coriander. ENJOY

Tuna salad By Fadeela Seedat Sonvadi 1 can tuna drained. Red onion, green peppers, plum tomatoes, cucumber, (CUBED). Woolworths tangy mayonnaise, little salt, grindings of blk pepper. Enjoy as a light meal or on rye or wholeweat bread or crackers.

Avocado and kiwi salad! (Very tasty) by Farzana Mia Make green chutney: handful dhanya, garlic,green chillies, salt, crushd jeeroo, vinegar(not too much) white or brown sugar and few tblsp mayo salt and pepper Blend 2gether!I added a splash of nestle cream Cubed(big)/sliced avocado sprinkle lemon juice,peel and cube kiwi,set on a bed of lettuce on a serving plate! Pour chutney over! Make jus before serving! Serve as a side dish excellent 2 serve at a braai! i used 1 med sized avocado and 2 kiwis,avocado can be used on its own aswell

Warm Potato Salad By Naadia, foodie passion so Sunday was a rainy , cold , dismal day , but was the day for "A" , my husbands Family Reunion @ the Berg :). Decided to make a "warm potato salad" .... As my contribution ... The trick , was , how to make it at home , n keep it warm ......easy ! I bought 2 packets Woolies Mediterranean Potatoes , they are prewashed and ready for use ....so I just snipped the corners of the packets open and steamed each packet seperately for 10 mins in the micro , once out , wrapped each packet in foil , and packed snug into a tupperware ..... Just before they served up the braai meat , I assembled my salad .... Much to the amusement of the clan ..... Opened 3 packets of rocket , made a bed of this peppery leaf. Opened up my lovely warm soft potatoes onto the rocket. A few dollops of salad cream , onto the potatoes ...slight toss, to coat them. Salt n fresh black pepper. Generous swigs of olive oil. Tossed the rocket through with potatoes. A large Woolies Pack of Garlicy Croutons , strewn over. Woolies Salad Spring onions speared into the salad ..... Made for the final touch. Looked GREAT .... Taste was comforting because of the cold weather .....you could chill it , with equal success ,............

Tomato chutney: (served with dhall and rice). By Fadeela Seedat Sonvadi Boil 2 medium tomatoes. When soft remove from h20 and allow to cool. Remove the peel. Put to blend along with 1/2 an onion, a handful of fresh green dhania and a tbs of methi masala. Sugar can be added for a sweeter taste but I omit it.

Penne Pasta in Cheese Sauce By Nabeela Omar 2 cups chicken - cut into strips *Marinate the chicken with the following and leave aside for 15 minutes:: 1 tsp garlic paste 1 tsp red chilli paste < use Gorima's chillie paste> 1 tsp freshly ground pepper <which substituted with lemon pepper> + 1 tsp salt + 2 tbsp lemon juice + 1 med red pepper julienned + 1 med green pepper - julienned 1 cup mushrooms - sliced *Heat 3 tblsp olive oil & stir fry the above, remove with slotted spoon *In the same pan stir fry the chicken strips till done. For the Tomato Sauce:: Heat 2 tblsp olive oil & saute 1 large onion - grated < used tblsp & bit of the ready made brown fried onions as my hubby doesn't like onions on the whole in food, so it camouflages well ;) > and 2 tsp crushed garlic Thereafter add 1 tin <410gr> whole peeled tomatoes liquidized + cup tomato puree < used the woolies brand> 1 tsp fresh red chillie paste < used Gorima's same as above> 1 tsp crushed cumin + 1 tsp lemon pepper 1 tsp salt. *Cook until sauce is thick *in large pan, combine the chicken, veggies and sauce and mix well. Boil 500gr penne pasta until al dente' - combine into sauce mixture. Lastly, add 200ml ready made cheese sauce, fat reduced < recommend Ina Parmans Cheese Sauce follow heating instructions at the back of the pack> stir into pasta and sprinkle origanum...

Creamy Chicken Pasta (taken from the Bb group Food Fusion) By Ayesha Raja 1 packet penne pasta (boiled and kept aside) I think 1 pkt = 500g. Prepare and marinate: *3 portions chicken fillet cubed *1/2 tsp salt *1/4 tsp tumeric powder *1 tsp fine black pepper *1 tsp ground green chilli *3 tblsp lemon juice *2 tblsp of ginger & garlic In a large stir-fry pan: Heat 2 tbsp olive oil. Then add: *1 onion finely chopped. And, fry until brown. *1 green pepper (julienne strips) *Thereafter add the marinated chicken with sufficient water. Leave to cook, and make sure the water has dried up. In a seperate bowl, mix together... *250ml fresh cream *Half a bottle of Nando's Mediterranean sauce *1/4 cup mayonaise *1/2 tsp chilli powder *2 tblsp tomato paste *2 liquidised tomatoes Thereafter add this mixture to the chicken, together with some Creamstyle sweetcorn, and cook until sauce becomes nice and thick. Once the gravy has thickened, add it to the pasta, and make sure that it has been mixed well. Serve in a casserole, and garnish with cheese and mixed herbs.

Pesto Pasta By naQiyah mayat boil half a packet of Fatti's and Moni's Fusilli. In a bowl, add 2 chicken breasts chopped up + half a tsp of lemon pepper + 1tsp chicken spice + 1tsp Y&T Foods Zinger Spice. Saute in butter and set aside. Once the pasta is cooked, drain and stir in the chicken + 2tbl Nola Sandwich Spread + half a bottle of coriander, chilli and sesame pesto + 1tbl garlic butter. Remove at this stage if prepping for kids too. Continue to add: 1large tsp worth of ground green chilli and taste for salt. Grind a bit of pepper over and slice some rosa tomatoes in as well. Stir and empty into a tupperware. Don't forget to add a fork in as well. I think this might even be fine eaten cold. Garnish with parsley.

Chicken Chowmein By Nabeela Omar Heat 3tbSp oil and fry 1 tsp garlic Thereaftr add in 1 cup chicken fillet - stripped Add 1 beaten egg and stir fry for 2 minutes Add 1/4 cup julienned green pepper & 1/4 cup julienned red pepper - stir fry for a few minuTes Add 1/4 cup cubed onions & 1 cup sliced mushrooms - cook for a few minutes Thereafter add tsp pepper, tsp salt, tsp zeal, 1 tsp ground green chillies & 2 tbsp soya sauce- cook till chicken is tender Boil a packet of 500gr egg noodles in 1 tsp salt until al dente' Mix the noodles together with the chicken stir and garnish with chopped spring onions

Madeira cake By Ayesha Raja 125g butter 125g castor sugar ( that's just over 1/2 cup) 3 large eggs Grated lemon zest or 1/4t almond essence 125g flour ( that's just less than a cup) Pinch of salt 2t baking powder 1/2 T milk - Preheat oven to 160c. - Beat butter until soft and creamy. I usually put it in the micro for about 15 seconds beforehand). - Gradually add the castor sugar, beating until the mixture is light and fluffy. - Add eggs one at a time, beating very well after each addition. - Add the zest or essence ( I added both). - Sift flour, salt and baking powder and add. - Beat in milk. - Pour batter into SMALL loaf pan. --Bake for about 40 mins and then check till its done using cake skewer. For glaze: Mix icing sugar with boiling water (add very little water at a time). Drizzle over cake and decorate with lemon zest. ( I added a little almond essence to the glaze as well). Taken from YOU mag

Baked Soles (orig purple Indian Delights pg 108, tweaked slightly) By Salma Mayet Mix to form a paste: 2 Tbls fresh garlic, crushed 1 tsp salt 1/2 tsp lemon pepper 1,5 tsp fresh green chillies, crushed/ground 4 Tbls mayo 3-4 Tbls oil Smear the paste over the fish and set in a greased pyrex dish. Dollop remaining paste onto fish/its sides of dish. Bake @ 180 for 30min with a foil cover throughout. Then, remove foil cover & drop blobs of butter, spoon over sauce onto fish pieces and set under grill. Serve with more than enough grindings of black pepper & fresh lemon wedges!

Adegas prawns By Rizis Bakery Boutique Ingredients In a big frying pan put 8 birds eye chillies, butter 100g and around 1/4 cup of garlic pieces...... Cook for a while until the garlic turns pink in colour ....... Add the prawns... Cook...(When the prawns r clean u must add lemon juice n salt.... Leave that for 1/2 hour in the fridge before u cook it...) When prawns r cooked leave it aside n make adega's sauce: Method butter,lemon juice, all different types of nandos sauces(medium,lemon n herb, pepper sauce, garlic sauce, wild herbs n hot peri peri sauce) normal chillies, birko (rough chillie flakes) n mayonnaise......... Allow to sizzle......3mins.... Once the sauce is done pour over the cooked prawns n cook until the prawns n the sauce is blended ........ serve hot(when the prawns n the sauce is being mixed together DONT OVER COOK it becomes too oily

Spicy Prawns By naQiyah mayat ash cleaned and deveined prawns and allow to drain in a colander. Add to a glass bowl with a lid. For 1kg of prawns add: 2tbl lemon juice + 1tsp chilli powder + 1tsp arad + 4tbl miracle whip + 1tsp ground green chilli + salt to taste. Allow to marinate the whole day/overnight. Add a quarter block of butter and switch oven to grill. Turn until cooked and a wee bit 'burnt'.

Sole By naQiyah mayat wash and pat dry 4 soles that have been cleaned and removed of skin. Rub lemon juice (enough to coat fish) + mayo + crushed green chilli + garlic. Sprinkle Robertsons fish spice + black pepper (vvv little) + a dusting of flour. Turn over and repeat. Add a few blobs of butter and bake until cooked through. Switch to grill and brown the tops slightly. Serve with a wedge of lemon and parsley for garnish.

1 kg prawns By Sumayya 6 - 9 green chillies 1 bunch dhania 1 whole garlic (medium) Quarter stick ginger Quarter cup lemon juice Liquidise Add 2tbs mayo to liquidised marinade Sprinkle salt pepper chilliepwd over prawns. Add marinade and blobs of garlic butter and cook in oven until done. If cooking on stove, cook until prawns are done, then remove prawns from pot, add garlic flakes, lemon pepper and butter and cook until sauce is done, then pop everything into oven and grill until shells r slightly crispy.

Masala Kingklip By Fatima Laher Dhorat Peri peri masala (not sure on quantities but its homemade blend of garlic, red chillies, saffron, oil, tomato puree, vinegar n lemon juice) * Garlic masala * oil * peri peri oil * lemon juice * rough ground dhana * dhana jeeru * very little jeeru * salt * aradh * mayonaise * tomato puree * curry leaves * fresh dhania cut finely Fry just before eating in oil till lightly crisped on the outside. * optional 2 tblsp cake flour. Makes the fish really tasty but really difficult to fry cos th its sticks a lot n all th fish ends up breaking. * I like to fry in bauer cos of th non stick coating. * sometimes, time permitting, I fry onion rings, 3 colour pepper rings, potatoe rings, tomato rings (watery part cut out), n brinjil rings separately, in th same oil tht th fish was fried in. N I heat all in th oven before eating. Garnish with fresh cut dhania

Baked soles By Fatima Laher Dhorat Ina parmans Fish spice Lemon pepper (not too much) Little oil Garlic Lemon juice Green masala Mayonaise Steers garlic sauce Marinate fish in above. Coat lightly in flour n give quick fry. Place fish in ovenproof dish. Throw left over marinade over. Dot garlic butter over. Place sliced boiled potatoe rings, onion rings, n tomato rings on top. Season potatoe, tomatoe n onion with light sprinkling of aromat. Bake in the oven. Grill lightly for few minutes wen cooked.

Tuna Pie by Moeniera Moosa 2 tins of tuna 1/2 onion 2 eggs 1/2 cup milk 1 tsp fish spice 1 tsp lemon pepper spice 1 tsp garlic 1 tsp Nandos garlic peri peri sauce Cheese Method Braise onions Add garlic and tuna Add spices and Nando sauce Put in oven proof dish Throw over egg and milk mixture and top with cheese Bake in 180 degree oven for 20min till set

Marmalade and sesame glazed Norweigan Salmon By naQiyah mayat slice an orange vvv thinly and place on an ovenproof tray and bake for half an hour. When slightly brown, drizzle over maple or caramel syrup and switch oven off. mix in a small bowl - a tbl worth of Seville Orange Marmalade + 1 clove of garlic grated + 1 vvvv small piece of ginger grated + a squirt of lemon juice + a dash of salt, black pepper and sugar + avocado oil infused with chilli. Place Salmon on the grill and lightly baste with the marmalade glaze. Roast a wee bit of sesame seeds. Plate: salmon then orange slices and a sprinkle of toasted sesame seeds. Serve with my nola vegetables.

Tuna Sandwiches By naQiyah mayat Empty a tin of tuna chunks into a bowl. To this add: 2tbl Nola Sandwich spread + lemon juice + black pepper and any strong red sauce that you have (tobasco or similar, just a drop or two). Butter 1 slice of bread, top with shredded lettuce > tomoatoe slices > tuna mix > julienned carrots > chopped chives > black pepper. Add mayo to the other slice of bread and cover. Easy Lunchbox meal.

Crayfish :: I've adapted this from a Crossroads recipe. I can't seem to find the original version, but there isn't much of a deviation from this. By naQiyah mayat This recipe initially called for prawns, but I've always been making crayfish with it. In a small bowl add: ground garlic + salt + chillie powder + lemon pepper + garlic olive oil + lemon juice. Pour into the slits of butterflied crayfish. Make a sauce of: butter + mayo + tomato sauce + garlic olive oil + chilli powder + pepper + salt + lemon juice + tomato paste + garlic + cream + chili garlic paste. Boil a bit until all the ingredients combine. Grill the crayfish until almost done. Spoon the sauce over and pop by into grill until done. Remove and garnish with very finely chopped fresh dhania.

Chicken Burgers By Shams D Yeast Buns for meat buns,subs and burgers 4 cups cake flour 1 pkt instant yeast 1 tsp salt 2 tblsp sugar 3 tblsp condense milk 125g butter 1 egg cup warm milk cup warm water cup oil Mix the first four ingredients together . Add your cut up butter and mix until it resembles bread crumbs. Add the egg into the liquid and beat. Add this to the flour mix. Knead and lastly add oil and knead furthermore. Rest for about an hour until the dough has doubled its size. Knock it down and make either buns ,subs or roll out and add filling for meat buns. Brush tops with egg. Bake in oven at 180 celcius until tops are golden brown.

Chicken kebabs By Shams D 1 kg Chicken Breast 3tblsp channa flour powder 1 tsp Turmeric Black Pepper, crushed tsp white pepper ,crushed Salt to taste 2 tsp Garlic paste 3 Tbsp nestle cream 1 Egg 5 green chillies 1 tsp rough chilli powder 1 Onion 1 full tsp dhana jeero 1 tsp rough dhana Fresh dhania leaves Method: Wash and cut chicken fillet in 3 pcs. In a food processor, grind the chicken . Make a paste of Onion ,Green Chillies ,Fresh corinader by using cream Do Not Add WATER ,make thick paste . Now take a large mixing bowl and mix all the other ingredients together including chicken . Cut some fresh dhania leaves and mix everything together. Make small flat kebabs and fry in garlic butter in a non-stick frying pan. Cut the bun and add some chutney . Place chicken kebab and top with grated cheese and place top of bun. Warm in micro until cheese melts. u cn also add in lettuce ,tomato etc in da bun

Panzanella (Italian bread salad) Ideal way to use up leftover stale bread: By Zahra Asmal Bread broken in small chunks Baby tomatoes 4 cloves garlic,bruised Few sprigs fresh thyme 11/2 discs feta crumbled Oreganum leaves or dried Dressing: 2tbsp balsamic vinegar 1/4 cup olive oil -Heat oven to 200deg -Place bread chunks on baking tray and bake for about 5min, remove and set aside. -Roast tomatoes,garlic,thyme and feta,drizzzle with olive oil and season -Whisk dressing ingredients together. -Toss bread,tomatoes,feta,oreganum and pour over dressing. Season. -Can allow to stand 20min before serving for bread to soak up the dressing.

Chocolate Malva Pudding. By Shams D 250ml cake flour 50ml cocoa 125ml milk + 45ml smooth apricot jam 30g butter + 100ml sugar + 5ml bicarbonate of soda + 1 egg + 1ml salt + 20ml white vinegar Sauce 375ml fresh cream + 200ml sugar 125g butter + 1ml salt 50ml cocoa Preheat oven 180c. Mix all the sauce ing. tog. bring to boil and simmer,stirring all the time for 2 mins. Cream butter and sugar tog.until light and creamy. Add egg and beat till light and fluffy. Beat in jam. Dissolve the bicarb. in the milk. Sift the flour,cocoa and salt tog.and add to the mixture alternately with the milk. Lastly add the the vinegar,mix it in well. Spoon the mix. into a greased 2 litre ovenproof dish with a lid. Pour over 1/2 the sauce ,cover and bake for 20 -30 mins. Now pour in the balance of the sauce and bake uncovered for about 10-15mins or until the centre of the pudding is cooked but the sauce must bubble around the sides. Serve the pudding hot. It freezes very well after it's baked and cool. Pop in the micro. before serving. Serve this with double thick cream or ice-cream

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