800g chicken thighs, deboned and diced
3 pcs large pork sausages, cooked and sliced
2 medium sized potatoes, diced
2 medium carrots, diced
2 cups farmers brown mushrooms, quartered
1 stalk celery, sliced
1/2 cup chopped bacon
4 tbsp butter
1 large white onion, chopped
5 cloves garlic, minced
1/2 cup evaporated milk
1/4 cup flour
3 cups chicken stock
1. In a pot fry bacon pieces in butter, once brown remove and set aside.
2. Now add garlic and onions then saute for a minute, then remove and set aside
3. Now add chicken pieces and quickly fry until brown on all sides, remove then set aside.
4. Add flour and mix well until it forms a roux*
5. Add chicken stock mix well until there are no more lumps, then add chicken, pork sausages, potato, carrots, mushrooms, fried bacon, fried garlic, fried onions and celery. Bring to a boil and simmer for 15 minutes
6. Add milk bring to a boil and simmer for additional 5 minutes.
7. Season with salt and pepper, garnish with chopped parsley
Roux is made by stirring the flour into the melted butter and then cooking it for a few minutes so that the floury taste cooks off. Then, the roux can be used or cooked further to develop more color and a toasty flavor.
SOURCE – Myfavequotes.com
Posted by: Linda Venter
2 cups flour (500 ml)
3 teaspoons baking powder (15 ml)
1 teaspoon salt
1⁄2 cup butter (1 stick or 125 g or 4 oz)
2 eggs, beaten
milk, a few tablespoons, see instructions
1 teaspoon vanilla
11⁄2 cups boiling water (375 ml)
1 cup sugar (250 ml)
2 tablespoons butter (30 ml)
1 teaspoon vanilla
Preheat oven to 350 deg F/180 deg Celsius.
Grease a suitable oven dish, like a rectangular Pyrex dish.
Mix the flour, baking powder and salt, and rub in the butter. (Can be done in a processor, also the next step).
Add the beaten eggs, and then just enough milk, tablespoon by tablespoon, to make a fairly firm dough.
It’s easy to watch in the processor: as soon as a firm ball forms which is not sticky, but soft, the dough is ready.
Roll the dough out quite thinly — on a surface sprinkled with flour — and form a rectangle, by cutting off bits and adding it on again — you know how.
Spread the dough with apricot jam.
From one of the LONG sides, roll it up like a swiss roll.
Cut this roll into 1 inch slices, using a serrated knife such as a bread knife. The jam WILL ooze out.
Pack the slices, cut sides up, closely together, in the greased dish. Scoop the jam which oozed out on the surface you used, and just plonk back on to these rolls.
In a pot, mix the boiling water (from your kettle), sugar, butter and vanilla and stir until sugar dissolves.
With a tablespoon, ladle evenly over the slices of pudding, but beware: you will have more sauce than the baking dish can take. Usually you’ll be left with about 3/4 cup. KEEP IT.
Bake for about 40 – 45 minutes.
When the sizzling pudding comes out of the oven, carefully pour the extra sauce over the centre slices: I find that, when baking, the sauce tends to pool on the sides.
Now the hot pudding will absorb much of the leftover sauce in seconds. Use as much or as little as you like.
Serve hot, with custard, ice cream or sweetened whipped cream.
Makes: 20 squares
Preparation: 10 min
Cooking: 15 min
Resting: 3 hrs
400 g dark chocolate, chopped
385 g can condensed milk
20 g butter, cubed
60 ml (¼ c) Amarula
80 ml (⅓ c) desiccated coconut
1. Line a pan with baking paper. Pour the chocolate, condensed milk and butter into a pot and place over low heat for 15 minutes or until thickened. Remove from the heat and stir in the Amarula.
2. Spread the mixture in a pan and place in the fridge for 3 hours or until set.
3. Cut into squares and roll each in the coconut until well covered.
125 g butter or margarine, softened
250 ml (200 g) sugar
2 extra-large eggs
500 ml (280 g) Snowflake Cake Wheat Flour
5 ml Snowflake Baking Powder
5 ml bicarbonate of soda
2 ml salt
100 g red glacé cherries, quartered
125 g pitted dates, coarsely chopped
200 ml plain, unflavoured yoghurt or soured milk
200 ml (150 g) sugar
5 ml grated orange rind
200 ml fresh orange juice
1. Cream butter and sugar together. Add eggs, one at a time, beating well after each addition until light and creamy.Recipe
2. Sift flour, baking powder, bicarbonate of soda and salt together. Add cherries and dates.
3. Add dry ingredients to egg mixture, alternately with yoghurt. Mix well.
4. Turn out into a greased 23 cm loose-bottom ring cake pan. Bake in a preheated oven at 180°C for about 45 minutes.
5. Syrup: Combine all the ingredients in a small, heavy-based saucepan. Bring to the boil, stirring occasionally, and boil for about 5 minutes.6. Remove cake from oven, pour syrup over while in pan. Leave in pan for a few minutes before turning out onto a wire rack to cool.
Recipe Source: http://www.snowflake.co.za
Serves 4 to 5
(500 g) Lean ground beef
1 cup (230 g) mashed potatoes
1 package onion soup mix
2 Tbsp (15 ml) yellow mustard
4 hardboiled eggs
Ground pepper to taste
Preheat oven to 375 F (200 C) degrees
In a bowl, mix the meat, potatoes, soup mix, mustard and ground pepper.
Blend well. Place a square of plastic film on the counter. Transfer meat to the film and flatten it to cover the lined surface; Place the hard boiled eggs lined up in the centre.
With the help of the plastic film, roll the meat to mold the loaf around the eggs.
Sort of like a jelly roll; Place in baking pan, drizzle with a little bit of olive oil and bake for about 35 minutes or until meatloaf is dark golden brown.
Instead of 1 cup of mashed potatoes, you may use carrots, or 1/2 potatoes and 1/2 carrots.
You may cover the meatloaf with foil before you place in the oven. Bake covered for 20 minutes, remove foil and finish baking it uncovered.
Source: RECIPIES FOR AFRICA – SHARE your Favourite Recipes
1 pt. chocolate ice cream
1 pt. coffee ice cream
1 cup milk
1/2 cup bourbon
Toppings: whipped cream, chocolate syrup, marshmallows
Process first 4 ingredients in a blender until smooth. Serve with desired toppings.
2 cups of Coca-Cola
1 cup cocoa powder
1 ½ oz butter
8 ½ oz sugar
3 ½ oz brown sugar
2 cups flour
1 ½ teaspoon baking powder
pinch of salt
In a sauce pan put the Coca Cola together with the cocoa and butter and cook over low heat until the butter melts. Add the sugar and the brown sugar and stir until they completely dissolve. Remove the pan from fire and leave to cool.
In another bowl mix the flour with the baking powder and put a little salt.
Beat the eggs and add them to the cooled Coca-Cola mixture and stir to get a compact mixture. In the mixture gently and little by little add the flour and stir just a little bit.
Transfer the mixture in baking molds which have been greased with butter (or put baking paper) and bake for 20 minutes at 350 degrees Fahrenheit.
Let the cupcakes cool a bit and put whipped cream and frozen or fresh berries on each one.
1 (8oz) pkg cream cheese
1 pkg chocolate center Oreos
1-1/2 cups milk chocolate chips
1/2 cup white chocolate chips
Valentine heart sprinkles
Place entire package of Oreos in food processor & pulse until you have medium-fine crumbs
Place cookie crumbs into mixer bowl
Add cream cheese & beat until fully combined
Take tablespoon size portions & roll into balls & place on parchment lined baking sheet
Freeze a minimum of 2 hours but preferably overnight
Once truffles are frozen place milk chocolate chips in double boiler & melt over medium heat
Take truffles one by one & coat with melted chocolate & return to baking sheet
Melt the white chocolate chips in the same manner & place in piping bag
Pipe design over truffles & sprinkled with decorations before chocolate hardens
Keep refrigerated – store in airtight container
2 slices white or brown bread
125 ml milk
30 ml cooking oil
500 g lean beef mince
2 medium onions, coarsely chopped
2 garlic cloves, crushed
3 ml ground ginger
15 ml medium curry powder
2 ml ground coriander
3 ml turmeric
45 ml fruit chutney
15 ml brown vinegar
15 ml chopped fresh thyme or 5 ml dried
salt and freshly ground pepper to taste
125 ml (75 g) raisins or chopped dried apricots
300 ml milk
2 extra-large eggs
15 ml Snowflake cornflour
salt and freshly ground black pepper to taste
1. Soak the bread in milk. Heat oil in medium, heavy-based saucepan and fry mince until it changes colour. Add onion and garlic and sauté for a few minutes until soft. Add spices and fry for 1 minute.
2. Add all the remaining ingredients and soaked bread and milk. Mix well.
3. Topping: Beat all the ingredients together. Mix half of topping mixture into the mince mixture. Spoon mince mixture into 12 hollows of a greased muffin pan. Pour the remaining topping mixture over each bobotie cup.
4. Bake in a preheated oven at 180°C for about 30 minutes or until set and golden brown.
1 cup chopped red bell pepper
2 tablespoons chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can whole kernel corn, drained
1 tablespoon cumin
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
1/2 tablespoon garlic powder
Heat the oil in a large pot over medium heat.
Cook and stir the garlic, onion, and carrots in the pot until tender.
Mix in the green bell pepper and red bell pepper. Season with chili powder.
Continue cooking 5 minutes, or until peppers are tender.
Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn.
Season with cumin, oregano, basil, and garlic powder.
Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.