Red Velvet Cupcake

>> Red Velvet Cupcakes
>>
>> Ingredients:
>>
>> 2 n quarter cup flour
>> 1 n half cup sugar
>> 1 tsp bicarb
>> 1 tsp salt
>> 1 tsp cocoa
>> 1 cup oil
>> 1 n quarter cup buttermilk
>> 2 eggs
>> 30ml red food colouring (moirs red use
>> whole bottle, or watever other colour u want to make it)
>> 1 tsp white vinegar
>> 1 tsp vanilla essence
>>
>> Method:
>>
>> Sift flour, sugar, bicarb, cocoa, salt.
>> In separate bowl whisk oil buttermilk
>> eggs colouring vinegar n vanilla until
>> foamy.
>> Fold in flour mixture, mix til well
>> combined.
>> Line muffin tray wit papers fill each
>> til 3/4 way full bake for 20min or til
>> stick comes out clean. Cool n ice. Makes
>> 24-27.
>>
>> Icing:
>> 1 tub smooth cream cheese
>> 100 grams cup butter softened
>> 2-3 cups icing sugar
>> 1 tsp vanilla ess
>>
>> Beat cheese n butter for few min til
>> smooth. Gradually add sugar, continue
>> beating till thick, add vanilla. Add more icing sugar if its too runny but
>> 3 cups max shud be enuf.

This recipe was used to make a cake by a bbm friend!!!!

Chocolate Chip Cookies

This recipe is with compliments from my sister.

INGREDIENTS

1 cup butter.                                                    
11/2 cups brown sugar.                              
2 eggs.                                                        
1 tsp v.ess.                                               
2 cups flour.                                                
1/4 cup cornflour.                                        
1 tsp bicarb.                                                    
3/4 tsp salt.                                                
3 cups choc chips.                                      
2 cups chopped pecan nuts.                        

Cream butter n sugar add eggs 1 at a tym. Add v.ess. Combine next 4 ingredients add 2 butter mix in 2 addition mixing well after each addition. Add choc chips n nuts. Mix well place tlbsp of dough onto bakin tray. BAke at 175' c for 10-15mins

Hello Stranger

Ok so I know I like have been not posting, but I have some great recipes and will publish as soon as I get a chance.

Things are going hectic with work and recipes have been pouring in. Its amazing how some ladies have such talents in cooking and decorating cakes and biscuits.

Some recipes sound so difficult but these ladies really have made them simple.

Hats off to them!!!

Red Cakes (Snowballs)

This recipe is an old recipe that I kept for a long time. Tried and tested by my sister.

INGREDIENTS
250g Butter
1 cup castor sugar
4 eggs
1 tsp vanilla essence
3 cups flour
3 tsp Baking powder

METHOD
Cream butter , sugar  and vanilla essence until light and fluffy.
Add eggs gradually, beating well after each addition.
Fold in sifted flour and baking powder.
Spoon batter evenly into 24 well greased muffin tins.
Bake at 180 degree/C oven for about 15 min. until done and turn out to cool.

SYRUP
1 Cup water
1 x 410g can apricot jam
1 x 30ml bottle red food colouring
6 tblsp sugar
Combine syrup ingredients together in a saucepan and stir over medium heat until sugar dissolves.
Bring to a boil and simmer until syrup becomes a little thick and sticky.

Dip cakes in syrup , roll in coconut and decorate.

Sorry image from internet.

Blueberry Muffins

Simple recipe from my cousin Saj.

INGREDIENTS
180g   Plain flour
60g     Sugar
2tsp    baking powder
Quarter tsp Salt
2         Eggs
55g     Butter , melted
175ml Milk
1tsp    vanilla essence
1tsp    grated lemon rind
170g   fresh blueberries

METHOD
1. Preheat oven at 200 degree/C.
2. Grease a 12 - cup muffin tin or paper cases.
3. Sift the flour , sugar , baking powder and salt into a bowl.
4. In another bowl, whisk the eggs until blended. Add the melted butter  , milk, vanilla , and lemon rind and stir to combine.
5. Make a well in the dry ingredients and pour in egg mixture. With a large metal spoon stir just until the flour is moistened, or until smooth.
6. Fold in the blueberries.
7. Spoon the batter into the cups leaving room for the muffin to rise.
8. Bake until the tops spring back when touched lightly, 20-25 min.
Let cool in the pan for 5 minutes before turning out.


Sorry image from internet.

Enjoy.

Peppermint Squares

Lovely recipe from my cousin Sajida.

INGREDIENTS
125g Butter
125ml Sugar
250ml Dessicated Coconut
250ml Cake flour (sifted)
15ml Cocoa Powder
2.5ml Peppermint Essence
5ml Baking powder
250ml Cornflakes, lightly crushed.

ICING
90g Butter
160ml icing sugar, sifted
1ml Peppermint essence
2 Small bars peppermint Crisp

METHOD
Preheat oven at 180degrees/c. Cream butter and sugar. Beat in coconut, flour, cocoa, peppermint essence and baking powder, mix to blend well. Stir in cornflakes. Press dough about 1cm thick into a lightly greased 25cm x 30cm swiss roll pan. Bake for +- 15 to 20 minutes.

ICING
Cream butter well until light and gradually beat icing sugar. Flavour with peppermint essence.
Decorate with grated peppermint crisp bars.

Sorry no pics.

Enjoy

Vanilla Butter Cake

This is a really old recipe and I am not sure how I got hold of it. Its great.

INGREDIENTS
125g butter
3quarter of cup milk
3 eggs
1 tbl vanilla essense
1 cup castor sugar
1 and half cup self raising flour

METHOD
Grease a deep 19 cm square cake pan, line base with paper (grease paper).
Combine butter and milk in sauce pan, stir constantly over heat until butter is melted. Remove from heat, cool to room temperature.
Beat eggs  and essense in small bowl with electric mixer until thick and creamy, gradually add sugar, beat until dissolved between each addition.
Transfer mixture to large bowl, stir in half the sifted flour and half the butter mixture, then remaining flour and butter mixture. Pour into prepared pan.
Bake in moderate oven for about 45 min.
Stand 2 minutes before turning on to wire rack to cool.
When cold , dust with sifted icing sugar.

Enjoy.

Crisp Biscuits

Really lovely biscuits , this recipe is from a friend of my mums, hope you enjoy.

INGREDIENTS

half lb sugar
half lb margarine
2 tsps baking powder
2tbl water
1 tsp vanilla essence
2 cups flour
half cup Jungle oats
half cup coconut
1 egg
pinch of salt

METHOD

Cream sugar and margarine (warmed). Add beaten egg then water. Add flour, salt , coconut, oats, vanilla essence and baking powder. Roll into 2 sausages and cover with grease proof paper. Place in fridge until firm. Slice as required and bake in moderate oven until brown. Decorate.

BOUDOIR PUDDING

INGREDIENTS

1 cup milk
1 tsp vanilla essence
4 tbl castor sugar

Mix above ingredients together into a bowl

Half cup chopped pecan nuts
50g chocolate slab
250 ml fresh cream (add 3tsp sugar and beat stiff)
2 packets boudoir biscuits
1 tin nestle cream

METHOD

Dip biscuits in mik mixtures. Then line the biscuits in loaf pan. Spread layer of fresh cream and sprinkle nuts. Repeat 3 layers and refrigerate.
Melt slab chocolate and mix with 1 tin cream.
Turn the pan with boudoir mixture over onto a serving platter. Spread chocolate mixture on top and decorate.

ENJOY this tried and tested yummy dish.

Sorry out of touch for a while!

Sorry out of touch for a while!

STEAK STIRFRY

This recipe is in courtesy of my aunt, Fathima. Hope you enjoy it!

INGREDIENTS
Half kg Fillet steak , thinly sliced strips
1 teaspoon salt
1 teaspoon red chillie powder
Half teaspoon crushed red chillies
1 and half teaspoon coriander powder
3quarter teaspoon cumin powder
Quarter teaspoon turmeric powder
1 teaspoon Ginger garlic paste
Half cup peri peri sauce
2 tablespoon Worcestershire Sauce
Quarter cup vinegar
3 tablespoon lemon juice
Half packet of frozen Oriental or Spanish or Hawaiian Stir fry mix.

METHOD
Cook the steak with salt, turmeric and ginger/garlic. Once tender, add the other spices and sauces. Mix well. Allow to cook for 15 minutes then add vegetable. Cook for a  further 15 minutes till the sauces thicken. Do not allow the sauce to dry out completely.

VEGETABLE BAKE

This recipe is with courtesy of Evelyn Chetty of MALVERN, SA. THE POST news.

INGREDIENTS
1 Punnet baby marrow (cut across into 4-5 pieces)
1 Punnet patty pans (halved or quartered)
Half a medium sized broccoli (break florets)
1 small butternut (cut into cubes)
1 punnet (250g) mushroom of choice, brown or button (cut into chunks)
1 tablespoon crushed garlic
4 tablespoons butter
salt and pepper
Optional -2 cups of pasta of choice - fusili, elbows or macaroni work best (cooked and drained)

Sauce
6 tablespoons cake flour
6 tablespoons butter/margerine
1 & Half litre milk
2 cups grated cheddar cheese
Salt and pepper

METHOD
Prepare veggies:
Melt butter in frying pan. Add garlic and all vegetables. Saute on high heat for approximately 10 minutes. Transfer veggies to a casserole, add pasta (optional) and mix together.
Sauce:
Melt butter in pot. Add flour and cook over low heat for 2 to 3 minutes. Add warmed milk, a little at a time while stirring with a whisk. Stir continuously while adding remainder of milk in small portions. Continue to stir, allowing sauce to thicken and cook. Add half a cup of cheese to sauce, and salt and freshly ground black pepper to taste. Pour sauce over veggies and sprinkle remaining cheese on top.
Bake at 180degree celcius for 25 to 30 minutes.

Peppermint Tart

This delicious looking recipe is in courtesy of Vijay Thammiah of Mobeni Heights, SA - The Post newspaper.

INGREDIENTS
1 Packet Tennis Biscuits (coconut biscuits)
250ml fresh cream
1 Large peppermint chocolate
1 tin caramel

Method
Break tennis biscuits into very small pieces. Beat fresh cream until firm. Add caramel to fresh cream and mix. Add broken tennis biscuits and grate half the peppermint chocolate into mixture.
Pour this mixture into serving dish or shallow pyrex dish. Grate the remaining chocolate over the top. Decorate with 3 glace cherries and let it set in fridge overnight.

Enjoy!!! sorry image from justeasyrecipes.co.za , but it should look more or less like this.

Rolled Chicken Breasts With Spinach And Mushroom Stuffing

This dish is in courtesy of Post = Nivashnee Naicker of Oslo Beach, Port Shepstone, SA.
Thanks Nivashnee

INGREDIENTS
1 Bunch fresh spinach leaves
Half or 1 punnet button mushrooms
4 cloves garlic , chopped
Half diced onion
5ml Butter
Half cup sour cream
Half cup Cheese
4 skinless chicken breasts (sliced across and pound to 10mm thickness)
5ml ground black pepper
5ml mixed herbs
5ml chicken spice
salt to taste

METHOD
Marinade the pounded chicken breast pieces lightly with chicken spice and place in refrigerator. Place cleaned and chopped spinach in a large glass bowl , cover with boiling water and microwave for 3 minutes until wilted. Drain. Fry butter with chopped onion until brown. Add chopped garlic and thinly sliced button mushroom and fry until water evaporates.
Add partially cooked spinach, herbs, black pepper and salt.
Once cooked, allow to cool and add the sour cream and cheese and mix together. Lay the marinated chicken breasts on a clean surface and spoon some of the spinach mixture onto each one. Roll the breast up to enclose the filling and secure with toothpicks. Arrange all on a greased baking tray and bake uncovered in a pre-heated190degree Celcius oven.
Allow the pieces to brown well and remove toothpicks before it cools completely.
Serve with garlic bread and Tabasco sauce or fragrant rice.

Enjoy!

Roast leg of Lamb

This lovely recipe is in Courtesy of Mumsie Moodley of The Bluff, SA. Thanx Mumsie.

INGREDIENTS
2kg Leg of lamb
10 whole garlics, peeled
1 tsp steak and chops spice
Salt
White pepper
3 sprigs thyme
Handful of mint and corriander
1 tsp mixed herbs
1 tsp lemon juice

METHOD
Mix spices together to form a paste. Ground the corriander and mint together. Add the corriander and mint to other spices. Make slits into the lamb and insert whole garlic and the paste into the slits. Smear the rest of the paste over the lamb. Add salt to taste.
Preheat oven to 200degree celcius. Wrap the leg of lamb in foil. Cook for 45 minutes on one side. Turn and cook for another 30minutes. Remove foil and brown on either side for about 10minutes. Remove from oven, slice lamb and serve with either, gravy , roast potatoes and vegetables.

Enjoy!!!

PUMPKIN

              BUTTERNUT                                           HUBBARD SQUASH

Not many of us like pumpkin but the reality is , its really a good vegetable to start liking. Its tasty , juicy and with a little heat put into it, it gives a great kick to the flavour.

INGREDIENTS
Half cut butternut or quarter cut hubbard squash ( chopped into cubes)
Oil - enough to cover bottom of pot
Jeera (cumin seeds) - 1 to 2 tablespoons
Chillies - 6 red (for a little heat)
Whole garlic - keep it whole, if they are big then a few (4), if small about (6-8)
Salt to taste
Sugar - 2 - 3 tablespoons

METHOD
In the pot, add oil , jeera and garlic. Careful as the garlic spits out when heated. Place in the chillies then chopped pumpkin. Add the salt than the sugar. Mix well and let steam. Enjoy

Braai meat marrinade

Basic braai meat marrinade that I picked up long ago.

INGREDIENTS
2 kilo meat
4 tsp salt
1 and half  tsp dhanya(corriander) powder
1 tsp jeera (cumin seeds)
2 heaped tsp ginger/garlic paste
1 heaped tsp garlic paste (seperate)
1 tsp mustard powder
4 tsp red chillies
1 tsp turmeric powder
3 tsp heaped Barbeque spice
vinegar
oil.

Mix up ingredients and leave for an hour or so. Enjoy.

Multi Purpose Yeast Dough

This particular recipe I had obtained when I was 14years old, that was about 13years ago. So you can imagine how great it was for me to stumble upon this.

This dough could be used for pita pockets, pizza base, rolls & buns even twist bread.

INGREDIENTS

5 cups flour

2 teaspoons salt

1 packet dry instant yeast

Quarter cup sugar

1 cup oil

1 and quarter cup boiling water

1 and quarter cup cold milk

METHOD

Combine all the dry ingredients. Combine all the liquid. Form a well into the center of the dry ingredients and add the liquid into that well.

Mix together to form a soft dough. Cover dish and leave to rise in a warm place. Once risen , punch dough down and use as desired.



 Sorry image from internet again. But you get the idea.

MASH, MINCE, MACARONI CASSEROLE

This devine recipe was created by my aunt Rafia. Its been a favourite of my entire families for years.
I attempted this recipe when I just got married and it was a HIT!

INGREDIENTS

MASH
Potatoes - ( I used about 12 small to medium potatoes)
salt
* Peel and chop the potatoes. Put to boil for about 45min or so , depends on how soft your potatoe gets. You most likely will have to keep checking if it is soft. Once soft, strain the water and begin mashing. If desired and this is what I did, I put a blob of butter to give it extra creaminess. Sometimes many others put little milk but you can play and do whatever you like.

MINCE FILLING Half punnet mince - Just about a handful of mince rinced.
salt to taste
oil for cooking - just enough to cover the pot
1 onion
1 tablespoon jeera (cumin) seeds
1 tablespoon full of Packo masala (curry powder)
Half tablespoon chillie powder
quarter tablespoon turmeric powder
Ginger garlic mixture
1 tomatoe grated
1 tin baked beans ( strained from its sauce)

Place oil, onion and cumin seeds on high heat till onion is browned. Throw in the spiced powders with ginger garlic paste (make sure you do not get burned as the ginger garlic paste tends to spurt about). Lower your heat halfway. Throw in the mince with your tomato, salt and let it cook. We are not going to put water into this as we want the mince slightly dry. If however you are afraid of burning it then put in few tablespoons of water but do not make it runny. Once the mince has cooked, which would take maybe 15 min, throw in your tin of Baked beans. the beans is cooked so we just going to soften it. Drop the heat now right down to low while you get your macaroni boiling.

MACARONI
The macaroni is quite simple, get a big pot and on hot heat throw in a kettle full of hot water with little oil, so the macaroni do not stick to one another too much, salt and throw in the packet of macaroni.
The trick is that just when you throw in the macaroni to take a fork and mix it around the oiled water so that the oil gets to most of it and it wont stick.
This would take about 15-20 min but ofcos you need to check when it is done.

Ok, so the final touch for this yummy dish is CHEESE.  I put the cheese and placed it in the oven for melting, Unfortunately by the time I had gotten my camera the dish was halfway in everybody's belly so no snap pic for the end result. Sorry.
Try it, I know you will love this. Be creative if ingredients not found, at least you have the idea for the perfect casserole.

Crumpets

This is my recipe , believe it or not. Its my famous crumpets. Loved by all so I am pretty sure any of you will love it.

INGREDIENTS
3 cups flour
3 tsp baking powder
2 eggs
1 tsp vanilla essence
1 cup sugar
milk to make batter
50 grams of melted butter

METHOD
In a bowl add the flour, baking powder, eggs, vanilla essence , sugar. Add milk gradually and do not over pour. Once dry ingredients start to soak the milk throw in the butter. It must form a thick runny batter.


Once that is done, take a normal serving spoon and fry the batter on a dry pan. Once it begins to form bubbles on the top it is ready to flip over and the other side cooks even more quicker. Please remember not to cook on high heat. It must be moderate to low.

    ENJOY.

Sorry pics taken from internet again.

MIELIE BREAD - My grandmas recipe

Sorry no pictures yet, but once the mielies start to come in, she will make and I will be snapping.

INGREDIENTS
Mielies - grinded
2 Eggs
2 tablespoons baking powder
quarter lb butter
1 cup sugar
Half cup flour
1 tsp vanilla essence

METHOD
Mix all the ingredients together. Bake in cake pans at 180degree celcius, till brown. Grill slightly to make above golden brown.

Enjoy this simple recipe.

PISTACHIO COCONUT PUDDING

This recipe is from Shenaaz Parkers recipe book INDULGE.
For a change I tried this recipe out myself and it really did come out delicious.

INGREDIENTS
10 slices of bread, crusts removed
1 litre of milk
8 eggs
30ml golden syrup
250ml brown sugar
5ml egg yellow colouring
60ml cake flour mixed with a little water (must look like a runny batter)
1 can coconut cream (not the milk, it should say cream)
100g pistachio nuts, chopped ( I could only find the salted ones but it came out great)
50g butter , melted

METHOD
Preheat oven to 180degree celcius. Grease a square (or rectangular) pyrex dish.
Soak bread in milk; leave to stand for a few minutes.
Beat eggs, golden syrup and sugar till well blended. Liquidize bread and milk till fine and smooth; add to egg mixture. Add all other ingredients and mix well.
Pour into pyrex dish and bake for 30-40 min till set and golden. ( for my oven it took longer, that is why just check with a knife or fork if set). Cover with foil (this didnt really help until I realized that I was supposed to cover with foil when it begins to go golden and still not set) , if needed, to prevent browning too much on top.
Can be served hot (trust me, wait before serving, let it cool enough,because it really burns if not cooled right.)
and if squares are desired, cool pudding slightly and then cut. (tastes great when cold too)

PYRAMID CHEESE CAKE

This recipe is in courtesy of Keshni Odayan of Pinetown, Natal, South Africa.
Thanks Keshni.

INGREDIENTS
1 Packet tennis biscuits
2 Flake chocolates
125g butter
1 egg
5ml vanilla essence
250g plain fresh cream
1/3 cup sugar
Tin Foil

METHOD
Cream butter and sugar together. Make sure butter is at room temperature. Add the egg, vanilla essence and beat together. Add cream cheese and mix well. Place 3 rows of 4 biscuits next to each other on tin foil (should form a rectangle shape). Spread mixture over the biscuits. Crush one flake chocolate over the centre row of biscuits. Lift the foil gently from both sides of the pyramid, leaving the centre four biscuits to form the base (this should be a long triangle shape). Seal the foil. Refrigerate the cake for a few hours. An hour before serving, carefully remove the foil and place cake on a serving platter, whip the fresh cream and spread lavishly over the cake, covering all visible biscuit. Decorate with one crushed flake chocolate and edible flowers. Place back in fridge until ready to serve.

Really a delicious looking treat.

TRADITIONAL MILK TART

This recipe is with courtesy from Nivashnee Naicker of Oslo Beach, Port Shepstone.
Really a yummy looking dish. Thanks Nivashnee.

INGREDIENTS
PASTRY:
2 Cups flour
1 egg
Half cup sugar
2 teaspoons baking powder
125g butter
Pinch of Salt
Alternatively , crush a packet of tennis biscuits with a small block of butter and bake lightly for pastry shell.

METHOD
Cream butter and sugar well. Add egg and beat well. Add all other ingredients, and form into a dough. Press into two round pie dishes and bake at 180 degree celcius until pale brown.

FILLING:
4 Cups milk
2 and half tablespoons cornflour
2 and half tablespoons flour
1 cup sugar (decrease to 3quarter cup if desired)
2 eggs
Pinch of salt
5ml vanilla essence
METHOD
Bring milk slowly to the boil. In a glass bowl, beat eggs, sugar, flour, cornflour , salt and vanilla essence. Mix well and pour mixture into the boiling milk until it thickens. Pour into the baked shells and sprinkle with cinnamon powder.

Sounds really great!!! Definately a must try. Yum!

LAMB PILAU (RICE DISH)

This recipe is in courtesy of Lorinda Stephen from the Bluff again. Thanks Lorinda.

INGREDIENTS
2kg lamb cubed
3 n half cups parboiled long grain rice
8 tablespoons oil
6 medium potatoes
2 medium onions
3 tomatoes
2 stems curry leaves
2 stems thyme
half bunch mint
half bunch dhania
2 bay leaves
3 cinnamon sticks
1 tablespoon turmeric spoon
3 tablespoon chille powder
1 tablespoon garam masala
1 n half tablespoons egg yellow powder
1 n half tablesoons ginger garlic paste
2 teaspoon jeera (cumin) powder
6 teaspoons salt
250 grams butter
3quarter cup lentils
3quarter cup plain yoghurt

METHOD
Semi cook the rice adding 3 teaspoon salt and 2 cinnamon sticks, drain and set aside. Semi cook lentils adding a dash of salt and a teaspoon of turmeric powder and set aside. Cut onions in rings and fry in oil and set aside. Cut potatoes into wedges, colour with half teaspoon egg yellow powder and salt. Semi fry and set aside.
Blend tomatoes, curry leaves , mint , dhania (corriander leaves) and thyme with 125ml plain yoghurt.
Add blended mixture to cubed lamb. Add the remainder of yoghurt , garlic and ginger paste, jeera powder, chilli powder, turmeric powder, egg yellow powder, onions and salt to the meat mixture.
Place pot on stove. Add butter, oil, cinnamon sticks and bay leaves. Add lamb mixture to the pot and cook on high heat. Add water as required until lamb is half cooked and the water level has dropped. Remove the pot from heat.
Layer the cooked lentils over the meat mixture. Layer the potatoes over the lentil. Add the rice over the potatoes. Keep a quarter of the rice and colour with a dash of egg yellow powder and add to the rice. Add blobs of butter on the top of the rice and a cup of water. Place in oven for an hour or until rice is cooked and the water level has dropped.
Remove and serve with salad.
This dish serves around 8-10 people.

PERI - PERI PRAWNS CHUTNEY WITH SAVOURY RICE

This recipe is in courtesy of Mumsie  Moodley of Bluff. Great recipe, cant wait to try myself.

INGREDIENTS
15 to 20 large prawns
6 tomatoes grated
1 onion
6 tablespoons oil
Half teaspoon turmeric powder
3 teaspoon chilli powder
half teaspoon jeera(cumin) powder
half teaspoon garam masala
half teaspoon ground garlic and ginger
half teaspoon salt
2 stems curry leaves

METHOD
Heat a pot. Add oil and fry onions until brown. Add chilli powder, turmeric, garam masala, ginger and garlic and jeera. Add tomatoes and cook for 10 min. Add prawns and cook until moisture has evapourated. Garnish with coriander. Serves 4.

QUICK SAVOURY RICE
3 cups long grain rice (cooked)
1 red pepper, chopped finely
1 green pepper , chopped finely
1 teaspoon jeera seeds
salt to taste
half teaspoon black pepper
1 teaspoon spice for rice
1 teaspoon chopped garlic
2 tablespoons butter or oil.

In a hot frying pan, melt the butter/oil and jeera seeds, onion and garlic. Fry for a min, then add the red and green pepper. Add black pepper, salt and spice for rice. Continue frying, stirring occasionally until onions appear translucent and peppers are almost cooked but slightly firm. Place the cooked rice in a large serving bowl, and pour the onions and peppers mixture over the rice. Toss the rice to evenly distribute the peppers, onions and the rest of the mixture into the rice. Serve hot with peri peri prawns chutney or as an accompaniment to a roast and gravy dish.

Sounds too yummy!

Salmon Teriyaki on bed of egg - fried rice

This recipe is in courtesy of Malcolm Munsami of Phoenix. Sound really great, hope to try it soon. Thanks Malcolm. (Published in the POST)

INGREDIENTS
2 fresh Salmon fillets
4-5 tablespoons dark soy sauce
1 lime, zest and juice
1 small chilli
2 tablespoons maple syrup
1 large garlic clove, finely chopped
1 chunk of ginger, finely chopped
1 cup cooked Spekko Parboiled Long Grain Rice
Bunch of fresh coriander, chopped
1 tablespoon roasted sesame seeds
Extra lime juice
1 egg
2 tablespoons diced mixed red/green/yellow peppers
1 tablespoon sesame oil

METHOD
Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli.
Add zest and juice of lime and pour in the soy sauce. Add maple syrup and cook for one minute or until reduced and sticky. Meanwhile, pan fry the two pieces of salmon for two minutes on each side in a hot griddle pan. When the sauce is reduced , add the salmon to the teriyaki sauce frying pan. Cook mixed peppers with one tablespoon of olive oil. When peppers are cooked add beaten egg and rice. Stirfry until egg is cooked. Add seasoning, coriander and a squeeze of lime. Serve the salmon on the bed of egg fried rice with more chopped coriander and drizzle with sesame oil.

Enjoy!

PERFECT POTATO SALAD

This recipe is in courtesy of Lorinda Stephen of Bluff. Thanks Lorinda, it was super.

INGREDIENTS
5 medium size potatoes
Salt to taste
2 tablespoons butter
for the dressing
290g tin dessert cream
4 tablespoon brown sugar
half a cup of mayonnaise
3 tablespoons lemon juice
freshly ground black pepper
salt to taste
OPTIONAL- Add crushed green chillies for a bit of heat

METHOD
Peel , cube and boil the potatoes in water wiht a bit of salt to taste.
When potatoes are soft , drain and mash with butter. Roll into balls and allow them to set in the fridge.
In another bowl, combine the dressing ingredients.
When balls are set, dip into mixture covering it generously. Place onto a pretty platter and sprinkle finely cut corriander.

Enjoy!!!