Sadsac’s Nut Brittle‎

TRH Sadsac's Nut Brittle‎
Only 3 ingredients.
Any nuts can be used but I made this batch with whole almonds with their skin on.

2 cups almonds
2 cups granulated sugar
1/4 teaspoon bicarbonate of soda
1 large baking tray greased and lined.

Place almonds and sugar into a large non stick frying pan on now medium to high heat stirring the entire time till sugar has completely melted.
Then turn the heat onto high and add the bicarbonate of soda stir in well for 30 seconds. Remove from heat and pour mixture into baking tray and with a spatula spread the mixture as thin as possible and leave to set and cool about 20 – 30 minutes.
Once set break into snack size pieces and place in an airtight container.
This brittle can also be crushed and used for a crunchy topping on ice cream it used to decorate a cake or used in muesli or just enjoyed as a snack.

Prepared, tried and tested by:  Sadsac Sadsac

Faye’s Mini Quiche

TRH Faye's Mini quiche.jpg

Fry chopped onions till golden
Add 500g finely cubed chicken breasts
1tsp salt
1 / 2tsp pepper
1tbls ginger and garlic
chilli to taste

Cook through and dry then add 400g chopped spinach and cook through.
Add 250ml cream and 1tbls maizena to thicken.
Cool and fill into pastry shells.
Top with grated mozzarella cheese.

Prepared, tried and tested by: Faye Abrahams

Layne’s Soji

TRH Layne's Soji

1/2 cup tasty wheat or semolina = 125ml
5ml = 1 tsp elachi
560 ml milk = 2 1/4 cups.
Sultanas to taste.
125 ml sugar = 1/2 cup.
150 ml nestle condensed milk = 1/2 x 397g.
125 ml butter.
125ml nestle ideal evaporated milk = 1/2 cup.
3 eggs.

Fresh ground almonds to taste.
Beat eggs in milk and add elachi.
Braise soji and sultanas in butter until pink in color.
Lower heat and add milk mixture, stirring continuously, until mixture is thick like kheer.
Add sugar and condensed milk and evaporated milk.
Add egg yellow and rose essence,  1/2tsp of each.
Simmer over low heat with lid of sauce pan closed.
When done and resembles breadcrumbs garnish with slivered almonds.
Serve warm with dessert cream drizzled over.

Prepared, tried and tested by: Layne Ram

Amina’s Custard burfee

TRH Amina's Custard burfee

1 litre milk
155g nestle dessert cream
1 tin condensed milk
3 heaped tablspoons klim
1 heaped tablespoon custard powder
1 tsp falooda powder

Boil milk with klim, custard and falooda powder, then add nestle cream,condensed milk and stir well
Remove from stove and allow to cool in pot for 5 minutes and set in bowls or mould and decorate as desired

Prepared, tried and tested by: Amina Wackie Shaikh

Amina’s Mutton Curry

TRH Amina's Mutton Curry

800 grams meat, I used knuckles and neck
3 medium onions chopped
1½ tablspoon kashmiri chilli powder
Salt to taste
1 tsp turmeric
½ tsp extra turmeric
Add in boiling water and keep your cut up potatoes in there till needed.

½ cup yogurt
2 chopped green chillies
1 1/4 quarter tsp garam masala powder
Fresh dhania for garnish
1 ½ tablespoon garlic n ginger paste

Heat less then half cup oil in a pot and add chopped onions, meat, masalas and salt with the garlic and ginger paste
Mix all well and let cook till meat almost done. Try to add as little water as possible
Once meat almost done remove pot from stove before adding yogurt and potatoes, reason being that yogurt curdles in hot gravy
Once potatoes and yogurt added, stir fry a bit then add 1½ cups boiling water and cook till potatoes done
Add chopped chillies and garam masala powder and fresh dhania when serving.

Prepared, tried and tested by: Amina Wackie Shaikh

Amina’s Subs Dough

TRH Amina's Subs Dough

5 cups flour,
1 pkt yeast,
1/4 cup sugar,
1tsp salt
1 cup milk
½ cup oil,
1 cup boiling water (allow water to stand for 5 min)
1 egg.

I prepare this in my Kenwood machine.
Once risen, punch down and roll into desired shape.

One tip. For any dough recipe that requires milk, I always add about ½ cup extra milk (thus use 1½ cups of milk) and use less water, as more milk makes ones dough much softer.
Once dough mixed in the machine it is slightly sticky but I like it like that because once it rises its all sorted and when punching down make sure your hands are oiled or floured.

Prepared, tried and tested by: Amina Wackie Shaikh

Kamalini’s Chocolate Cake

TRH Kamalini's Chocolate Cake

3 eggs separated
1 c sugar
Pinch of salt
1/2 c oil
2 c cake flour
1 T baking powder
3T cocoa powder
1c Coffee
2t honey
1/2 t grated nutmeg

Separate egg whites and whisk stiff
Whisk sugar, yolks, salt and oil
Fold in remaining ingredients
Add egg whites last
Bake in two round pans for 25 mins on 180deg c
Remove from oven and cool

Mix 2 c icing sugar
1/4 c cocoa
Slowly add 75 g butter
1/4 c hot water
Mix till smooth

Sandwich cakes together with a thin later of icing
Ice top surface of cake
Sprinkle over flake or grated chocolate

Prepared, tried and tested by: Kamalini Jeena

Colleen’s Giblet Brown Stew

TRH Colleen's Giblet Brown Stew

2 packets giblets/gizzards
2 onions sliced
Lemon peppercorns
2 Bay leaves
3 allspice
2 tablespoons jimmy sauce
Freshly ground lemon pepper
Salt to taste
4 potatoes cut into halves

In a pot add cleaned & washed giblets /gizzards
Add water to cover giblets
Add sliced onions, allspice, bayleaves, lemon peppercorns and allow to cook for +-2hrs or until nice & soft
Brown in pot for a minute or 2 to get a nice brownish colour
Add water just to loosen the giblets in the pot
Aadd a tblespoon olive oil then add potatoes, salt & freshly ground lemon pepper
Cook until potatoes are brown and soft
Add jimmy saucea nd cook for 5 minutes
Turn off the stove and let pot simmer on warm stove plate to produce a nice gravy
Serve with rice or mash & sweet butternut or any veg of your choice
I served it with white rice & sweet butternut

Prepared, tried and tested by: Colleen Heugh



1 cup dried apples, chopped
1 cup sorghum molasses
1 1/2 cups white flour
1/2 cup lard
1/2 cup butter
1 cup sour or buttermilk
1 teaspoon soda
2 cups all-purpose flour
Cinnamon, nutmeg and cloves
Ginger and allspice

Cook apples and molasses together on very low until well saturated, then cool.
Stir together dry ingredients and mix all ingredients together.
Bake in 350 degree oven until done.

Source and picture:

Bobby’s Morkoo Treat

TRHBobby's Morkoo Treat

3 ½ x cups water.
2 x tsp jeera seeds.
2 x tsp sesame seeds.
3 ½ x cup maize meal.
½ x cup chana flour.
1 x tsp salt or less if you not a salt fan.
1 x tsp baking powder.

Bring water, jeera seeds and sesame seeds to boil.
Sift the maize meal, chana flour, baking powder and salt.
Add the boiling water mixture to the flour mixture.
Mix well and then knead well to bring the mixture together.
Put in morkoo maker and fry in hot oil.
Drain on a paper towel.

Prepared, tried and tested by: Bobby Swanson

Nazley’s Aubergine (Brinjal) in a creamy coconut sauce, topped with fish poached in the creamy sauce

TRH Nazley's Aubergine (brinjal) in a creamy coconut sauce Topped with fish poached in the creamy sauce

Olive oil
2 medium size onion finely chopped
1 teaspoon whole coriander seeds
7 curry leaves
4 large Aubergine (peeled and cubed)
Salt to taste
1 teaspoon ginger garlic
2 1/2 Tablespoon Fish masala
1/2 Tablespoon tumeric
1 Tablespoon Garam masala
1 Tablespoon Coriander masala
1/4 cup Spring onion finely chopped
1/2 cup finely chopped dhania
8 pieces of fish (washed and any choice of fish)
1 can coconut milk, I used coconut powder mixed in 1 1/2 cups hot milk.

Braise onion with coriander seeds and curry leaves in olive oil.
Add ginger garlic.
Light in colour. Then add Aubergine.
Braise for 7 mins. Then add all spices. And spring onion. Add 1/2 cup water and cook till thick.
Add coconut milk or coconut powder mix. Stir well.
Then place the fish on top , spoon the sauce over the fish.
Do not break the fish. Sprinkle with dhania and close the lid. Poach till sauce is thick and fish is done about 7/8 mins on a low heat.
Serve wih basmatic rice, mango salsa.

Prepared, tried and tested by: Nazley Ally

Nazley’s Crunchy Coldslaw

TRH Nazley's Crunchy Coldslaw

1/2 cabbage (washed and chopped)
4 carrots (grated)
1 bunch spinach (washed and chopped)
1 punnet mushrooms (chopped)
1 large green pepper (chopped)
3 green chillies finely sliced
1/4 cup chopped dhania
1 Teaspoon Robertson garlic flakes
Salt to taste
1 Teaspoon Robertson crushed Balck pepper

Mix well.
Add mayo of choice.
Place in the fridge for a few hours.
Just before serving add 1 or 2 avocado pears sliced.
You can do half mayo and half greek yoghurt (woolies).
Creamier and yummy.

Prepared, tried and tested by: Nazley Ally

Niki’s Taditional Lamb Curry

TRH Niki's Taditional Lamb Curry

Cut of all the fat from 1 kg lamb
Cut into curry pieces
Wash and drain well
Heat up some oil
Add to it 2 whole cinnamon sticks broken into half
3 whole cardamon pods
1 bayleaf
1 star aniseed
±1 tsp somph seeds
1½ tsp whole cumin seeds

Let that splutter for a few seconds and then add 1 finely sliced onion
Once golden add in your washed lamb pieces
1½ tblsp ground ginger garlic paste
Fry that well for about 10 minutes and then top with boiled water
Cook further until lamb is feeling firm but a bit soft
Let the water dry up and add 2 full tblsp Taj Mahal/Osmans Mixed Masala
1 tblsp Osmans/Taj Mahal Chilli Powder
Fry for a minute and then add half a tomato
Curry leaves and
Quartered potatoes (about 3-4)
Salt to taste
Fry well on low for about 15 minutes
Top then with boiled water and cook until potatoes are done
Carry on topping with water for a lovely gravy, a little at a time
Garnish with Dhunia.

Prepared, tried and tested by: Niki Singh

Melanie’s Spicy Spaghetti

TRH Melanie's Spicy Spaghetti
So as requested for a post for Golden Oldie recipes passed down from generation that invoked childhood memories was my mother’s Spaghetti and Frikkadels, not as we know them today as Spaghetti and Meatballs or Kebabs. If I say we having Spaghetti and Meatballs I get asked which way your way or mummy’s way – this was mummy’s way and we insisted on it at least once a week. (without the chili).

1 pkt spaghetti prepared as instructed (reserve a cup of pasta water)
1 red onion finely chopped
1 green onion finely chopped
2 green chilies chopped
4 slices of streaky bacon chopped (optional)
1 large sachet tomato paste
1 tsp sugar
Salt and fresh black pepper to taste
½ cup grated cheddar cheese
Fresh parsley for garnish

Fry the onion till tender, add pepper fry till soft. Add bacon and fry till crisp. Add chilies and fry for a few seconds. Add tomato paste and a little of the pasta water and fry till a bit saucy. Add salt and pepper and sugar. Add spaghetti and mix with pasta spoon until tomato paste is combined, add the reserved pasta water to loosen. Stir in the cheese and reduce heat to low till all cheese has melted and combined. More pasta water may be needed. [Variation – mushrooms may be added]

1 red onion chopped
1 white onion chopped
2 cloves of garlic chopped
1 red pepper chopped
Chili (optional)
Handful of fresh mint and thyme leaves finely chopped
2 Tblsp olive oil
700 ground meat (I used 500 lamb 200 pork mince) you can use any ground meat
1 egg, beaten with 1 Tblsp milk
½ cup bread crumbs
1 tsp garlic and herb mix
1 tsp cumin powder
1s tsp jeera/dhania powder

Add the onions, garlic, chili (if using) and pepper to a food processor and pulse till fine but not pureed. (or you can grate them individually).
Heat Olive in a pan and the vegetables and lightly fry to 2-3 minutes and leave to cool completely.
Once cool add to the ground beef together with the rest of the ingredients. Form golf size meatballs and refrigerate for 30 minutes.
Line a baking sheet with foil and spray with cooking spray.
Bake in preheated oven at about 160 till cooked through.
Watch that they don’t dry out – ovens may vary.

Prepared, tried and tested by:  Melanie Kramar

Amina’s Portuguese chicken

TRH Amina's Portuguese chicken

I used 1½ chicken, just the breast, wing, leg and thigh pieces made slits
Washed, drained water and marinated in 2½ tsp chilli powder and 1 tablespoons lemon juice, 1 tsp garlic and ginger and 2 tablespoons oil.
Leave for about 1 hour
Then steam chicken for 5 minutes in a bit of water and make sauce

1 cup fresh cream
2½ tablespoons tinned tomato puree
100g butter
3 tablespoons nandos wild herb
3 tablespoons nandos hot peri peri
½ tsp frsh ground black pepper
Boil sauce ingredients together
Pour over chicken that’s packed in an oven tray
Bake at 180 degrees for 30 minutes

Prepared, tried and tested by: Amina Wackie Shaikh