Yeast Dumpling( uJeqe in Zulu) garnished with raw beetroot and sheep mugodu....

Wash and clean mugodu,boil with salt and onion till tender..
When water is finished,and 1 teaspoon garlic n ginger,1 tablespoon plain fruit chutney and stir in
1 cup warm water mixed with mushroom soup and let it simmer on low heat!
Jeqe recipe
10 cups plain flour
3 tbspn sugar
Pinch salt
1 spoon oil
Warm water
1 sachet yeast
1 cup grated raw beetroot
Mix flour,yeast,sugar and salt,add warm water,ur dough must not be too wet....add oil and mix
using ur hands! Cover ur dough warm ( I covered mine and put it in the sun) let it stand to rise for
+- 30 mins and shove it again let it sit in the warm place,now add grated raw beetroot,and
mix,meanwhile,grease ur enamel dish with oil,half fill ur pot with boiling water,now put ur dough
into greased dish and put it in the pot,let it steam for at least 1h30 mins make sure u have
enough water in ur pot so u won't play the vula vala game and ur jeqe won't rise nicely,

My Version
Melting Moments
250g Rama (softened)
1 cup icing sugar
1 cup maizena
2 egg yolks
1 tspn vanilla essence
2 and half cups Self raising flour
Glazed cherries for decorating.....
Preheat oven into 180 C
Line ur baking trays with paper liner
In a bowl,beat rama until creamier
Add icing sugar and mix until fluffy n soft
Now add mizena and mix

Beat in egg yolk and n essence until well combined

Now add sifted flour and mix again until u get a soft paste like dough!
Bake for +- 15 until golden brown,cool it for 5 mins then transfer from baking tray to paper towel!

Red Velvet CakeREd

RED velvet

Ingredients:
Ingredients
Cake
350 g (675 ml) flour
300 g (375 ml) Huletts SunSweet Brown Sugar
2,5ml bicarbonate of soda
5 ml baking powder
2,5 ml cream of tartar
pinch salt
20 ml cocoa powder
125 ml cooking oil
250 ml buttermilk, at room temperature
3 extra large eggs
30 ml red food colouring
10 ml white vinegar
10 ml vanilla essence
finely grated zest from orange
melted butter
Vanilla Cream Cheese Icing
125 g cream cheese, at room temperature
500 g Huletts Icing Sugar, sifted
125 g butter - softened
5 ml vanilla essence

Method:

Method
Cake
1. Preheat the oven to 180C.
2. Grease 2 x 23 cm cake pans with melted butter and coat with flour.
3. Tap out excess flour.
4. In a large bowl, sift together the flour, sugar, bicarbonate of soda,
baking powder, cream of tartar, salt, and cocoa powder.
5. Whisk together the oil, buttermilk, eggs, food colouring, vinegar and
vanilla.
6. Stir in the zest.
7. Using an electric mixer, gradually mix the dry ingredients into the
wet ingredients until just combined and a smooth batter is formed.
8. Divide the cake batter evenly into prepared tins.
9. Bake for 25 - 30 minutes or until a toothpick inserted in the centre of
the cakes comes out clean.
10.
Remove the cakes from the oven and place onto cooling racks
to cool completely.

To make the icing:

1. In the bowl of your electric mixer cream together the sugar and
butter on low speed until incorporated.
2. Increase the speed to high, and mix until almost white and fluffy,
approximately 5 minutes (occasionally turn the mixer off, and
scrape down the sides of the bowl with a rubber spatula).
3. Reduce the speed of the mixer to low. Add the vanilla essence and
raise the speed to high and mix briefly again.
4. Add the cream cheese and beat in briefly until fluffy.
5. If you beat too long it will go runny.

6. Cut the two layers in half and spread the first layer with cream
cheese icing.
7. Place the 2nd layer on top, spread with icing.
8. Repeat with the 3rd layer.
9. Decorate the top and sides with icing. Place sugared rose petals on
top.
- See more at:
http://www.hulettssugar.co.za/step_into_our_kitchen_recipes_red_velvet_ca
ke_teatime_treats_recipes#sthash.Cl53Jpty.dpuf

Baking conversions
Metric Conversion
Table
VOLUME

LIQUID

Metric Conversions on old

recipes
METRIC

IMPERIAL

Liquid measures
Teaspoons

30ml

1 fluid oz

teaspoon

2ml

60ml

2 fluid oz

teaspoon

3ml

100ml

3 fluid oz

1 teaspoon

5ml

125ml

4 fluid oz

2 teaspoon

10ml

150ml

5 fluid oz ( pint /
1 gill)

190ml

6 fluid oz

250ml

8 fluid oz

300ml

10 fluid oz ( pint)

500ml

16 fluid oz

600ml

20 fluid oz (1 pint)

1000ml (1 litre)

1 pints

Tablespoons
1 tablespoon

15ml

2 tablespoons

30ml

3 tablespoons

45ml

4 tablespoons

60ml

Cups

Dry measures

cup

60ml

15g

oz

1/3 cup

80ml

30g

1oz

cup

125ml

60g

2oz

cup

200ml

90g

3oz

1 cup

250ml

125g

4oz (lb)

1 cup

375ml

155g

5oz

2 cups

500ml

185g

6oz

4 cups

1000ml (1 litre)

220g

7oz

250g

8oz (lb)

Most regular cake tin sizes

280g

9oz

Cake tin (round)

20 cm

315g

10oz

Cake tin (square)

24 x 24 cm

345g

11oz

Loaf tin

23 cm

375g

12oz (lb)

Lamington tin

16 x 26 cm

410g

13oz

Oven pan

24 x 34 cm

440g

14oz

Rectangular tin

20 x 24 cm

470g

15oz

Ring tin

22 cm

500g

16oz (1lb)

Swiss Roll tin

23 x 32 cm

750g

24oz (1 lb)

1kg

320oz (2lb)

- See more at:

http://www.hulettssugar.co.za/step_into_our_kitchen_baking_conversions_baking_
step_into_our_kitchen#sthash.UCPTq4pW.dpuf

Huletts Carrot Cake

Ingredients:

Ingredients
500ml (2 cups) self-raising flour
500ml (2 cups) Huletts SunSweet Brown Sugar
5ml (1 teaspoon) salt
5ml (1 teaspoon) ground cinnamon
250ml (1 cup) wholewheat flour
375ml (1 cups) oil or melted brick margarine 3 eggs
5ml (1 teaspoon) vanilla essence
750ml (3 cups) raw carrot, finely grated
250ml (1 cup) nuts, chopped

Method:
Method
1. Sift the dry ingredients together. Add the wholewheat flour.
2. Combine the oil or margarine, eggs and vanilla essence. Add to the dry
ingredients and beat well.
3. Fold in the carrots and nuts. Pour into a large 23cm greased ring or round
tin.
4. Bake at 160C for 80 - 90 minutes or until a skewer inserted in the centre
comes out clean.
5. Turn out and cool. Dust with icing sugar.
- See more at:
http://www.hulettssugar.co.za/step_into_our_kitchen_carrot_cake_seasons_recipes
#sthash.nqkN6qP4.dpuf

Vanilla Cupcake

Ingredients:
Ingredients

1 cups flour
cup Huletts white sugar
cup milk
cup oil
2 t Baking powder
t Salt
2 eggs

Method:
Method
1. Mix everything together and bake for 15 minutes at 180 C.
2. If using a mini cupcake tray, bake for 8 minutes.
- See more at:
http://www.hulettssugar.co.za/step_into_our_kitchen_vanilla_cupcake_seasons_re
cipes#sthash.0BMIh7u1.dpuf

Baby marrow
I fried onion and green pepper add a bit of mild & spicy rajah, separate I boiled sliced carrots and sliced baby
marrow and I diced green pumpkin peels( amacembe ethanga eli green) then when it has cooled down i drained
the water and mix with onion and green pepper then added a tin of baked beans and dressed it with chutney