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.

Millionaires Shortbread by Obaidiyah

Description: «⌣̊·̵̭̌♡̷̴̬̩̃̊·̵̭̌• Obã°̩d°̩yãђ عبيدية·̵̭̌♡̷̴̬̩̃̊·̵̭̌• ⌣̊»:

 Millionaires shortbread:                   
125 g (4 oz) butter or margarine, softened, plus extra for greasing
50 g (2 oz) caster sugar
175 g (6 oz) self-raising flour, sifted
175 g (6 oz) dark or milk chocolate, broken into pieces
For the filling
200 g (7 oz) condensed milk
125 g (4 oz) butter or margarine
125 g (4 oz) caster sugar
2 tablespoons golden syrup
Preparation method

Preheat the oven to 180C (350F), gas mark 4 and grease an 18 x 28 cm (7 x 11 inch) Swiss roll tin.
To make the base, cream the butter and sugar together in a mixing bowl until light and fluffy. Fold the flour into the creamed mixture until well mixed. Press the mixture evenly into the base of the prepared tin and bake in the centre of the preheated oven for about 12 minutes until golden.
Meanwhile, make the filling. Place all of the filling ingredients into a saucepan, bring to a gentle boil, then continue to simmer for 5–10 minutes, stirring continuously. You need to stir quite vigorously as little bits of caramel will stick to the pan but should come away easily and dissolve. Once the sugar has dissolved and the mixture has turned a light caramel colour, take the pan off the heat and spread the filling all over the cooked base. Leave to cool.
Melt the chocolate in a bowl set over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Stir until the chocolate is completely melted and then pour over the caramel. Leave to set for 2 hours or until the chocolate is firm. Cut into 12 fingers.

Grated Beetroot Salad - Recipe Corner 4

Grated Beet Salad

Ingredients:

· 2 Tablespoons Vinegar
· Juice Of 1/2 Lime
· Pinch Of Sugar
· Coarse Salt & Freshly Ground Pepper
· 6 Tablespoons Olive Oil
· 1 Pound Red Beets, Peeled & Grated
· 1/2 Pound Carrots, Peeled & Grated
· 1/2 Cup Thinly Sliced Basil Leaves
· 2 Tablespoons Finely Shredded Fresh Parsley

Directions:

In A Large Bowl, Combine The Vinegar, Lime Juice, Sugar & A Large Pinch Each Of Salt & Pepper. Whisk To Combine. Gradually Whisk In Oil. Add Beets, Carrots, Basil & Parsley. Toss To Combine. Taste & Adjust For Seasoning. Recipe Corner 4

Kit Kat Biscuits

Kit kat biscuits.....make the basic biscuits recipe above , cut them out in any shape u like, then coat the biscuit with chocolate and stick a piece of kit kat chocolate on the top.... Dip the whole top of the biscuit in chocolate again coating the kit kat n  biscuit  and sprinkle glitter - Recipe Corner 4