Finger licken chicken by Fathima Motala

Description: Fathima Motala: Finger lickin chicken

500g fillet
1tsp bbq spice
1tsp paprika
1tsp aromat
1tsp lemon pepper
3/4tsp salt
1/2 tsp chilli garlic paste
2tbl lite mayo
2tbl lemon juice

2 egg whites
Crumbs
4tbl olive oil.

Cut fillet into 6cm*2cm strips.
Combine spices with mayo and lemon.
Marinate chikn overnite.
Drain excess marinade, dip in egg then coat in crumbs.
Set in single layer on oven tray.
Chill 20 min.
Drizzl oil. Bake at 180 for 30 min till golden.

(I used whole egg, not just white. And normal mayo and oil), for the sauce mix mayo with wellingtons sweet chillie sauce.

Chicken with vegetables and dumplings - Shanaaz

Shanaaz Ahmod: Chicken with vegetables and dumplings

Chicken pieces (boney/fillet)
3 tomatoes grated

2 small onions chopped
Curry leaves
1/2 tsp jeera
Salt
Black pepper
Chillie powder
Dhana jeero
Tumeric
Garlic
Lemon juice
Crushed green chillies

*braise onions with jeera and curry leaves. Then add tomatoes and puree with all the rest of ing and braise for a minute. Add chicken and cook on low.

Vegetables:

2 carrots sliced
Gadra beans (boil beforehand)
Baby brinjols (aubergines)
Peppers cut up
Peas
Corn
Baby potatoes (fried beforehand)
*u can add any other veggie/beans u desire

*add to the chicken and cook on low. In the meanwhile make ur dumpling dough:

Dumplings (muniras):
2/3 cup milk.                                         
1 egg.                                                  
1 1/2 cups flour.                                    
1 tsp melted butter.                                           1 tsp green chillies.                                 1 tsp salt.                                              
1 tsp dhana jeeru. (dhania and jeera powder)                               
2 tsp baking powder.                              

Beat ur egg n milk 2gether, add the rest of ur ingr 2 make a very soft dough, form into small balls/oblong shapes and place over beans curry. Place lid over pot - do not open lid for 1st 5 min! Steam for 5-10 min on low heat.

Garnish with dhania. This dish can be made just vegetarian without chicken, I make it that way often, just as tasty

Chocolate Mousse Cake - by Mahiera

Description: ‎ ⌣̊┈̥-̶̯͡»̶̥·̵̭̌✽̤̥̈̊ ♏ɑ̣̣̇̇ђïerɑ̣̣̇̇ ✽̤̥̈̊·̵̭̌»̶̥-̶̯͡┈̥: Chocolate mousse cake.
( Makes 1 small cake)                                            
Ingredients:                                                    
3 eggs.                                                            
1 cup (250ml ) sugar.                                   
1/4 cup oil.                                                    
1/4 cup cocoa pwdr.                                      
1 tsp vanilla essence.                                    
1/2 cup boiling water.                                     
1 cup cake flour.                                                   
2 tsp baking pwdr.                                 

Method :                                                     
1. Cream eggs & sugar till lite & fluffy.                                                   
2. Add oil & van essen & continue beatin.                                                   
3. Mix cocoa pwdr in boiling water & add to mixture.                                                             
4. Lastly, sift in the dry ingrd & beat for about 1 min. Bake on 180 deg for +- 25 - 30 MINS.                                                                                                 
PS. Double recipe if u want a bigger cake.                                                                            Filling :                                                            
250 ml fresh cream.                                       
2 Tblsp cocoa powder.                                  
Sugar to taste (+- 2 tblsp).                            
Whip all the inged together & sandwich cake.                                                

Ganache:                                                        
100g dairy milk choc.                                    
2 Tblsp butter.                                                  
4 Tblsp milk.                                                  

 Microwave for 1 min.  Mix. Pour over cake

Marshmallow cakes by Naseema Seedat

Description: Naseema Seedat: Marshmallow cake

Ingredients
2 eggs separated
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla essence
¾ cup castor sugar
2 tablespoon water

FOR BUTTER CREAM
¼ lb stork baking margarine
½ cup icing sugar
4 tablespoon milk
½ teaspoon vanilla
4 tablespoon boiling water

Coconut for coating

Method
Beat egg white and sugar until stiff. Add in egg yellows & rest of ingredients and bake in a square pan.
Bake @ 180 for 20-25 minutes.

BUTTER CREAM
Beat butter and sugar, add milk, vanilla and boiling water. Beat well. Cut cake into squares apply cream right around, roll in coconut.

Rainbow Ribbon Jelly - Recipe Corner 4

Rainbow Ribbon Jelly

Ingredients:

» For The Jelly Layers:

- 6 Boxes Jelly, 1 Each: Red, Orange, Yellow, Green, Blue & Purple (or Colours Of Your Choice)
- 6 Cups Boiling Water
- 3 Cups Cold Water

» For The White Layers:

- 4 Cups Milk
- 1 Cup Boiling Water
- 4- 5 Teaspoons Halaal Gelatin
- 24 Ounces Vanilla Yogurt
- 1 Cup Granulated Sugar
- 4 Teaspoons Vanilla Essence

Directions:

1. Get 6 Small Bowls Out To Start. Mix 1 Box Of Jelly with 1 Cup Boiling Water And ½ Cup Cold Water. Do This with All Of The Colours At The Same Time.

2. Heat The Milk In A Saucepan Over Low Heat Just Until It Reaches A Lukewarm Temperature. Meanwhile, In A Large Bowl, Mix Together 1 Cup Boiling Water with The Gelatin. Whisk Together Until The Gelatin Is Completely Dissolved. Add The Warm Milk, Yogurt, Sugar And Vanilla Essence And Whisk Until Thoroughly Combined And Completely Smooth with No Lumps.

3. Pour The First Colour Into A 9x13 Inch Pan And Refrigerate Until Set (About 45 Minutes, But Can Vary Depending on The Temperature Of Your Fridge And How Full It Is). Once It's Set, Very Gently Pour 1 ½ Cups Of The Yogurt Mixture On Top. Return To The Refrigerator For 45 Minutes, or Until Set. Repeat with The Colours And Yogurt Mixture Until The Last Colour Is Used (You will Have Some Yogurt Mixture Leftover). When Finished, Refrigerate For At Least Another Hour. Store In Refrigerator Until Ready To Serve; Refrigerate Leftovers.

Thanks. N.

Grilled chillie garlic potatoes - Recipe corner 4

Recipe corner 4
Grilled chilli garlic potatoes :
Hedgehog potatoes add salt n olive oil and bake till cooked thru & golden brown. In a bowl add little olive oil , garlic paste , chilli flakes , lemon juice , dried parsley n brush on2 ur potatoes . Sprinkle garlic flakes. Grill now till golden n dry. Serve crisp n hot

Creamy Hake - Ayesha

Description: 29543C8B: Creamy Hake (Vanilla Sugar).          

1 box of hake fillets - I used medallions today. Sprinkle Robertson's fish spice on either side and place in an oven proof dish.

In a separate dish, mix together 250ml fresh cream, 1 tsp salt, garlic, 1tbls lemon juice, tbls flour, 1tbls oil, 2 tbls water and some chopped coriander.

Mix the above well and pour over the fish.

Cube some potatoes, sprinkle well with aromat and some Nomu 'One for all rub'. Place a good blob of butter on it and wrap in a foil pouch.

Heat oven to 180 degrees celcius and bake all the above for 30 minutes till done.