Contents

*PLATTERS*(appetisers) ......................................................................................................................... 5
*MEATBALLS* ......................................................................................................................................... 5
*COCKTAIL SAUSAGE ROLLS* ................................................................................................................. 5
*CHICKEN MAYO SANDWICHES* ........................................................................................................... 5
*VEGETABLE SAMOOSAS* ...................................................................................................................... 5
*Zim buns recipe* ................................................................................................................................... 5
*Supersoft buns recipe* ......................................................................................................................... 6
*Choc cake* ............................................................................................................................................ 7
Chicken neck stew................................................................................................................................... 7
CAMPFIRE SKILLET CORNBREAD ............................................................................................................. 8
Magwinya (vetkeok) recipe..................................................................................................................... 9
Chocolate brownies ................................................................................................................................ 9
Salad Chicken Wraps ............................................................................................................................. 10
Orange Butter Cake............................................................................................................................... 11
Buns Recipe ........................................................................................................................................... 11
*DOUGHNUTS RECIPE* ......................................................................................................................... 12
Lean mince meat ................................................................................................................................... 16
Smoky Spiced Carrot Rice ..................................................................................................................... 17
��PIES��................................................................................................................................................ 17
*MUSHROOM* ..................................................................................................................................... 19
Food Type Seasoning ......................................................................................................................... 20
Recipe for ice cream ............................................................................................................................. 20
*TOMATO JAM* .................................................................................................................................... 22
FOR CARROT CAKE ................................................................................................................................ 24
Orange Butter Cake............................................................................................................................... 26
MICROWAVE CAKE JUST FOR 8 MINUTES............................................................................................. 26
Soya chunks meatballs .......................................................................................................................... 27
Ways to Cook with Eggplant ................................................................................................................ 27
Mr Bee: Vanilla cake ............................................................................................................................. 28
Delicious diabetic cake .......................................................................................................................... 29
Mr bee's madeira .................................................................................................................................. 29
*Lemon Chiffon cake* .......................................................................................................................... 30
Mr bee: RED VELVET CAKE .................................................................................................................... 32
BEST Red Velvet Cake Recipe. Easy. Moist. Homemade....................................................................... 33

1
Ginger cake ........................................................................................................................................... 36
Mr Bee: Queen cakes ............................................................................................................................ 36
Mr Bee: Halfmoon recipe ...................................................................................................................... 37
Mr bee's vanilla sponge cake ................................................................................................................ 37
Zim Chocolate Cake............................................................................................................................... 38
Some useful tips for cake baking .......................................................................................................... 41
Mr Bee's home made drip .................................................................................................................... 42
Baked Fish In Foil With Vegetables ....................................................................................................... 43
*FISH & CHIPS* ..................................................................................................................................... 44
Pizza Dough Recipe ............................................................................................................................... 48
SIMPLE WHITE CAKE ............................................................................................................................. 49
CARROT CAKE ........................................................................................................................................ 49
ZEBRA CAKE........................................................................................................................................... 50
MADEIRA CAKE ..................................................................................................................................... 51
3 recipes dzematemba .......................................................................................................................... 51
A Collection of Fish Recipes .................................................................................................................. 53
Pancakes ............................................................................................................................................... 57
SOFT FLUFFY PANCAKES........................................................................................................................ 57
CARROT CAKE ........................................................................................................................................ 58
Wedding ................................................................................................................................................ 60
Fruit Cake ( Small) ................................................................................................................................. 60
Queen Cakes ......................................................................................................................................... 61
Samoosa Dough .................................................................................................................................... 62
*Homemade Archer* ............................................................................................................................ 63
*EASY WRAPS/ROTIS/CHAPATIS* ......................................................................................................... 64
*Yoghurt*🍧🍨* .................................................................................................................................... 65
Instead of buying fake mayonise, why not try it your self... ................................................................. 65
*Butternut dombolo* .......................................................................................................................... 65
LASAGNE RECIPE ................................................................................................................................... 66
HOT CROSS BUNS .................................................................................................................................. 68
*Simple 1 hr Homemade bread.🍞�* ................................................................................................... 69
BEEF SAMOOSAS ................................................................................................................................... 70
BASIC PASTRY ........................................................................................................................................ 70
SAUSAGE ROLLS .................................................................................................................................... 71
Macaroni cheese ................................................................................................................................... 73

2
Icecreams .............................................................................................................................................. 74
FRIED BANANA ...................................................................................................................................... 74
FARMER CASSEROLE ............................................................................................................................. 74
Fried Samp (with Egg and Corned Meat) .............................................................................................. 75
Recipe for Buns ..................................................................................................................................... 76
*What every woman needs in her kitchen*........................................................................................ 77
Food Type Seasoning ......................................................................................................................... 77
*HOW TO CHOOSE MARGARINE FOR BAKING PURPOSES* ................................................................. 78
Road runner chicken stew .................................................................................................................... 80
Here are some uses of lemon. .............................................................................................................. 82
*Fried rice* ........................................................................................................................................... 82
WAYS OF PREPARING BEETROOT ......................................................................................................... 84
Chiffon Cake .......................................................................................................................................... 84
*Dombolo*( *dumpling) **recipe* ...................................................................................................... 85
Pizza ...................................................................................................................................................... 86
Mr bee's madeira .................................................................................................................................. 86
*TYPES OF ICING* ................................................................................................................................. 87
Buttercream .......................................................................................................................................... 88
Fondant ................................................................................................................................................. 89
*Potato fritters*.................................................................................................................................... 91
*Fruitcake*............................................................................................................................................ 92
*Boiled fruit cake* ................................................................................................................................ 93
*Fruit cake 6inch* ................................................................................................................................ 94
*Mature fruit Cake* .............................................................................................................................. 94
*Brandy Fruit Cake* .............................................................................................................................. 95
*Fruit cake* .......................................................................................................................................... 96
EGG ROLL .............................................................................................................................................. 97
Banana cake .......................................................................................................................................... 98
Simple milk scones ................................................................................................................................ 99
MAYONNAISE SCONES- ......................................................................................................................... 99
Rich beef & spinach curry. .................................................................................................................. 102
Potato curry ........................................................................................................................................ 102
Just some few tips on wat to cook for the family ............................................................................... 103
Easy foods with easy n cheap ingredients .......................................................................................... 103
🔶 salads .............................................................................................................................................. 103

3
🔶Desserts ........................................................................................................................................... 104
Muboora Recipe (Pumpkin leaves) ..................................................................................................... 104
VANILLA CUPCAKES ............................................................................................................................. 105
VANILLA FROSTING ............................................................................................................................. 106
Nyevhe (spider flower leaves) ............................................................................................................ 107
Spinach recipes ................................................................................................................................... 107
*SPINACH STEW* ................................................................................................................................ 108
Nhopi Recipe ....................................................................................................................................... 109
*PIE DOUGH RECIPE* .......................................................................................................................... 109
Home Made Pudding .......................................................................................................................... 112
JOLLOF RICE RECIPE ............................................................................................................................ 113
Grilled kariba bream ........................................................................................................................... 115

4
*PLATTERS*(appetisers)

*MEATBALLS*
1. Combine mince, garlic (optional), onion, egg, flour or breadcrumbs in a bowl.

2. Roll into small balls and fry until golden brown (about 2 min on each side)

*COCKTAIL SAUSAGE ROLLS*

1. Prepare your own pastry or buy ready made

2. Roll out pastry into a rectangle (30 cm x 20 cm). Place your sausage meat at the centre of your
rectangle.

3. Close the pastry sealing the touching edges with a mixture of flour and water paste.

4. Cut into 3 - 4 cm size cocktail sausages. Brush each one with lightly beaten egg. Bake in preheat
oven at 180 degrees Celsius for 20 min or until golden brown

*CHICKEN MAYO SANDWICHES*

1. Take two slices of bread. Cut off the crusts. Spread margarine on the bread.

2. Put lettuce on the :bread followed by a mixture of shredded chicken onion and mayonnaise
(seasoned with salt and pepper to your taste).

3. Close the sandwich. Cut into four triangles

*VEGETABLE SAMOOSAS*
1. Steam a mixture of your preferred vegetables (here I used sweetcorn, carrots, peas and green
beans)

2. Set-aside allow to cool while you prepare your samosa pastry

3. Fry your samosas until golden brown or brush a little oil on your samosas and bake in the oven at
180 degrees Celsius until golden brown

Arrange the finished snacks in a platter as shown in the image or in your preferred style

*Zim buns recipe*

500g plain flour

300ml milk

1teaspoon salt

3tablespoons sugar

7g quick acting yeast

5
1egg

40g margarine

Mix milk and margarine and warm on the stove. Do not boil the milk. Sift the flour and salt into a
bowl and make a well in the middle. Put the yeast and egg in the well. Then sprinkle the sugar on the
flour. Pour the milk mixture into the well and mix thoroughly. It should not be runny. Knead the
dough and put in an oiled bowl. Cover with a wet dish towel or a plastic bag and leave to rise until
double in size. Knead again to knock the air out of the dough. Cut into smaller pieces and roll into
buns and lay on a tray. Cover the tray with a wet dish towel or plastic bag and let the buns rise. Bake
in an oven at 200•C for 15 mins or until golden.

For glazing melt 2tablespoons sugar in 2 tablespoons water and boil on the stove. Brush the glaze on
the buns and enjoy!!!

*Supersoft buns recipe*

3 and 3/4 cup all purpose/ plain or bread

flour

1tsp salt

4tbs melted butter

4tbs sugar

2tsp instant yeast

1cup luke warm milk

1egg

Flour/water mixture (roux)

1/3cup flour

1cup water

Method:

1. Start by making the roux, in a small pot mix 1/3flour and 1cup water then heat the mixture on
medium heat and stir continuously until it forms a thick mixture.

Remove from heat and mix thoroughly the mixture until it looks smooth and sticky as shown in the
picture. Leave the mixture to completely cool to room temperature and set aside for later use.

2. In a bowl put 3 and 1/2 cups flour, add salt, sugar, yeast and mix. Make a well in the centre and
add melted butter, lukewarm milk, egg. Mix well.

3. Add the roux (that flour paste) to the dough mixed in step 2 and mix well as shown in the picture.

Using the remaining 1/4 cup flour dust the surface regularly as you knead the dough for 15mins. Add
a little more flour if it’s too thin. The dough is very sticky so add a little flour on the surface as you
knead until it looks smooth and elastic.

6
4. Put a tsp of cooking oil in a clean bowl and put the dough, roll it over to completely coat it with oil
then cover with plastic wrap or damp kitchen towel, put in a warm place and allow to rise for about
1hr. (I switch on my oven 2-3mins thenoff to create a warm environment for the dough to rise)

5. Punch the dough and knead about 1min on a floured surface to remove all air bubbles. Divide the
dough into 12 and shape into tight balls and place them ingreased 9x13inch deep baking pan. Dust
your hands with a little flour on shaping to prevent any stickiness.

6. Place the little balls about 1.5-2cm apart and cover the pan with greased plastic wrap to prevent
buns from sticking on it after rising or cover with a damp clean kitchen towel. Put the buns in a warm
place again and allow to rise again about 30mins.

7. Preheat oven to 400F or about 200C and bake for about 15mins or until nicelybrowned.

8. As soon as they come out of oven brush with sugar water syrup to glaze.

Result should be super-soft buns, very fluffy.

Serve with any hot beverage of your choice. Amount of sugar can be reduced and that converts
them to savory buns to eat with soup.

*Choc cake*
Dry ingredients:

2 cups flour

1 And 3/4 cup sugar

1/2 cup cocoa

2 tsp baking powder

1 tsp bicarb

Sift together

1 cup buttermilk

2 eggs

1/2 cup oil

Vanilla essence

Beat together in jug

Mix into dry ingredients. Fold in 1 cup of hot coffee.

.bake at 180 for +- 20 mins

I made coffee creme brulee buttercream icing using @firdous_foods syrup. .

Chicken neck stew

Ingredients

750 g chicken neck

7
2 Tbsp. (30 ml) oil

1 onion, chopped

1 tsp (5 ml) Rajah Mild & Spicy Curry Powder

2-3 cloves of garlic crushed

2 tomatoes, chopped

1 Tbsp. (15 ml) Chicken Spice

1 cup (250 ml) water

3 Tbsp. (45 ml) chicken soup powder

Instructions

Brown the chicken necks in oil, add the onion and Rajah Mild & Curry Powder & garlic and fry until
the onion is soft.

Add tomatoes, Chicken Spice, water and Soup Powder.

Cover with a lid and simmer gently for about 30 minutes or until chicken neck is cooked through.

Serve with mashed potato, sadza or rice.

CAMPFIRE SKILLET CORNBREAD

INGREDIENTS

• 1 cup cornmeal, medium grind

• 1/2 cup flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup milk, (if using dry powdered milk: 3 tbsp powder + 1 cup water)

• 1 egg

• 2 tablespoons honey

• 1/2 tablespoon oil, (we used coconut oil and loved it)

INSTRUCTIONS

 In a large bowl, mix the cornmeal, flour, baking powder, and salt to combine.
 Add the milk, egg, and honey to the dry ingredients. Mix with a fork until fully incorporated.
 Over your campfire, heat the oil in your cast iron skillet. Swirl to coat the bottom (be sure to
use something to protect you from the heat - the skillet will get very hot!). Pour the batter

8
 into the skillet, ensuring that it is in an even layer. Cover the skillet with foil, crimping the foil
around the edges, or cover with a lid.
 Cook over medium-low heat for 15 minutes, then move off the head and let the bread rest
(still covered) for an additional 5 minutes.
 Cut into slices and enjoy with a big bowl of chili!

Magwinya (vetkeok) recipe

Ingredients

7 cups cake flour (not self-raising flour)

2 teaspoons salt

3 tablespoons Sugar

1 packet Yeast (10g)

Lukewarm water

Cooking oil (for frying)

Method:* In a small jug pour about a cup of warm water and add the yeast. Leave to begin foaming*
In a bowl mix all the dry ingredients together and then pour in the yeast. Stir* Add more lukewarm
water and mix after each addition until you get a soft dough that is soft but not runny (like a bread
dough).* Mix with a mixer that has dough hooks attached until the dough starts coming away from
the sides. If you don’t have a mixer use your hands and knead for about 15mins. (This is important if
you want soft magwinya)* Cover the dough with a damp cloth or plastic wrap that’s bean brushed
with oil and allow to rise until double (about an hour).* Heat about 2 litres of oil in a pot or deep
heavy-based pan* Magwinya are typically round in shape and a little smaller than tennis balls but its
up to you what shape you make them. Roll them into balls with your hands (brush your hands with
some oil to stop them from sticking) or roll the dough out flat on a floured work surface and flatten
with a roller and cut into rectangular “blocks”.* Test the oil with a small piece of dough, if the dough
starts bubbling and rises, the oil is hot enough. Maintain its temperature by reducing the heat now
and then. You don’t want the oil too hot. Once the oil is ready. Deep fry the vetkoek.* Keep turning
them. Ready when golden brown* Place on kitchen paper to absorb excess oil. and Serve.

Chocolate brownies
●1 cup unsalted butter, melted

●2 tablespoon cooking oil

●2 cup castor sugar

●4 large eggs

●2 teaspoons vanilla essences

●1 cup all purpose flour

●1 cup cocoa powder

●1/4 teaspoon salt

9
Method.

1.Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a
minute.

2.Add the eggs and vanilla; beat until lighter in colour (another minute)

3.Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until
JUST combined

4.Pour batter into prepared baking dish.

5. Bake at 170 degrees for 35mins to 40 mins.

Salad Chicken Wraps

Ingredients

4 Chicken Breasts skinless and boneless

5 ml Robertsons Coriander

5 ml Robertsons Cumin

2.5 ml Robertsons Paprika

2.5 ml Robertsons Garlic Flakes

15 ml Lemon Juice

2 Butter Lettuce

6 Spring Onions

65 ml Fat Free Plain Yoghurt

½ Cucumber seeds removed and cut into thin strips

2 Red Peppers cut into thin strips to taste

Instructions

1. Cut chicken into strips, and toss with the Robertsons Coriander, Robertsons Cumin,

Robertsons Paprika, Robertsons Garlic Flakes and lemon juice.

2. Allow to marinate for 15 minutes or longer if you have time.

3. Heat the olive oil in a non-stick pan and fry the chicken for about 5 minutes or until cooked
through.

4. Set aside to cool.

5. Spread a little yoghurt on each lettuce leaf, top with a few chicken strips, spring onions, cucumber
and red pepper.

10
6. Season with Robertsons Freshly Ground Pepper to taste.

7. Roll up and secure with a toothpick or a chive.

Orange Butter Cake

Ingredients:

227gram/2 sticks butter – room temperature

200 gram sugar

270 gram flour

1 tsp baking powder

½ tsp salt

4 large eggs

Zest of an orange

5 tbsp orange juice

1. Grease and line an 8” round baking pan. Preheat oven to 350 degree F. Sieve flour, baking powder
and salt and set it aside.

2. Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each
addition until mixture is light and fluffy. Add in the orange zest.

3. Slow down the mixer and slowly add in the flour. Finally stir in orange juice. Mix until well
combined.

4. Turn out mixture into prepared tin. Level out mixture at the sides but allow a shallow well in the
centre. This is to enable the cake to level up evenly during baking.

Buns Recipe
3 and 3/4 cup all purpose/ plain or bread flour

1tsp salt

4tbs melted butter

4tbs sugar

2tsp instant yeast

3/4cup lukewarm milk

1egg

Roux

Flour/water mixture (roux)

1/3cup flour

11
1cup water

Method:

1. Start by making the roux, in a small pot mix 1/3flour and 1cup water then heat the mixture on
medium heat and stir continuously until it forms a thick mixture. Remove from heat and mix
thoroughly the mixture until it looks smooth and sticky as shown in the picture. Leave the mixture to
completely cool to room temperature and set aside for later use.

2. In a bowl put 3 and 1/2 cups flour, add salt, sugar, yeast and mix. Make a well in the centre and
add melted butter, lukewarm milk, egg. Mix well.

3. Add the roux ( that flour paste) to the dough mixed in step

2 and mix well.Using the remaining 1/4 cup flour dust the surface regularly as you knead the dough
for 15mins. Add a little more flour if its too thin. The dough is very sticky so add a little flour on the
surface as you knead until it looks smooth and elastic.

4. Put a tsp of cooking oil in a clean bowl and put the dough, roll it over to completely coat it with oil
then cover with plastic wrap or damp kitchen towel, put in a warm place and allow to rise for about
1hr. ( I switch on my oven 2-3mins then off to create a warm environment for the dough to rise)

5. Punch the dough and knead about 1min on a floured surface to remove all air bubbles. Divide the
dough into 12 and shape into tight balls and place them in greased 9x13inch deep baking pan. Dust
your hands with a little flour on shaping to prevent any stickiness.

6. Place the little balls about 1.5-2cm apart and cover the pan with greased plastic wrap to prevent
buns from sticking on it after rising or cover with a damp clean kitchen towel. Put the buns in a warm
place again and allow to rise again about 30mins.

7. Preheat oven to 400F or about 200C and bake for about 15mins or until nicely browned.

8. As soon as they come out of oven brush with sugar water syrup to glaze. ( glaze 2tbs sugar +2tbs
water heated to boiling point on stove or 20s in microwave). Enjoy hot or set aside to cool down.

*DOUGHNUTS RECIPE*
Ingredients:

2 cups flour

2 eggs

½ cup milk

½ tsp salt

1 tbsp yeast

2 tbsp baking powder

1 cup Sugar

Cooking oil

12
Method:

Dilute yeast in warm water

Put flour, baking powder, sugar and salt in a bowl

Add eggs and mix

Add the diluted yeast and milk

Start mixing until the dough is smooth

Leave it for 30 minutes

Start making shapes you like

Put in a warm place for one hour to rise

Fry until light brown

*YEAST DOUGHNUTS*

Ingredients:

3 cup bread flour

2 ½ tsp instant yeast

1 ¼ cup warm water

¼ cup sugar

Pinch of salt

Method:

Mix yeast, sugar and water then add flour and salt

Mix thoroughly (using hands)

Cover and place in warm place for 20 minutes or until dough has doubled in size

Knead the dough again and put it in warm place for another 20 minutes

Heat oil in the pan and fry the doughnuts

*BAKED DOUGHNUTS*

Ingredients:

2 cups flour

3 eggs

2 tsp baking powder

½ cup sugar

13
Pinch of salt

1 tsp vanilla

100g butter

¾ cup milk

Method:

Cream butter together with sugar

Add 1 egg at a time and stir thoroughly

Add the dry ingredients together and sieve in a separate bowl

Add the dry ingredients interchangeably with milk and mix well

Bake at 180 degrees for 25 minutes

*RING DOUGHNUTS*

Ingredients:

3 cups flour

Salt

½ cup sugar

1 egg

½ cup milk

1 tbsp cooking oil

1 onion grated

1 tsp baking powder

1 tsp Vanilla essence

Method:

Mix dry ingredients

Add warm milk, cooking oil, vanilla and onion in a bowl, beat in the egg lightly add that to the
mixture of dry ingredients

Knead and roll on a floured surface

Cut out by using a cup

Fry in hot oil until golden brown

*11. PUMPKIN DOUGHNUTS*

14
Ingredients:

2-3 pieces boiled pumpkins

Sugar

Salt

1 tbsp margarine

3 cups flour

4 tsp baking powder

2 eggs

1 cup milk

Method:

Remove seeds from pumpkins

In a bowl mash the pumpkins until smooth

Add sugar,, margarine and eggs.

Mix till smooth

Fold in the dry ingredients Add milk gradually until

mixture is smooth (if very dry add a little more milk)
Deep fry till golden brown

*IRISH POTATO DOUGHNUTS*

Ingredients:

6 irish potatoes

2 cups flour

2 eggs

1 tsp baking powder

¾ warm milk

3-4 tbsp sugar

Method:

Boil irish potato and add salt and mash it

Add eggs, flour and baking powder

Add warm milk and mix

Fry and enjoy

15
*12. DONUTS*

. 3 cups flour

. 2 eggs

. ½ cup milk

. 3 teaspoon baking powder

. 2 teaspoon butter

. 5 teaspoon sugar

Method:

. Mix butter, sugar, then add eggs then flour with baking powder

. Fry them

You can make rice pies

Unotora 1 cooked cup yerice

3 eggs

4 table spoons flour

Onion cubed or shallots

Grated carrot

Green beans

Salt

Beat the eggs

Add rice and beat

Add flour and mix

Add your vegetables and mix

Fry in a pan

Lean mince meat

Baby spinach

Tinned Tomatoes

Salt and pepper to taste

16
Red, green and yellow peppers

Onion

Garlic and ginger

Fry mincemeat in a little oil with salt, pepper, crushed garlic and grated ginger, add onions, then add
peppers, add 1 tin of tomatoes and some (tomatoe paste - optional) season to taste set.

Layer your lasagne in a Pyrex dish starting with the sauce, layer of baby spinach leaves (optional)
sauce and lasagne sheet. Repeat until all sauce is used up. You may sprinkle a bit of cheese at each
layer (optional) sprinkle cheese on top of your lasagne and bake in a preheated oven

Smoky Spiced Carrot Rice

Ingredients

for 2 servings

• 1 bunch carrots, peeled and sliced

• 1 tablespoon cooking oil,

• ½ white onion, diced

• ½ teaspoon salt

• ½ teaspoon pepper

• ½ teaspoon garlic powder

• 1 teaspoon smoked paprika

• fresh parsley, for garnish

Preparation

1. In a food processor, pulse the carrots until they reach your desired “rice” consistency.

2. In a large skillet over medium heat, heat oil, then add onions and let cook until translucent.

3. Add carrot rice, salt, pepper, garlic powder and paprika, and cook until the tender, stirring
occasionally.

4. Garnish with parsley.

5. Enjoy!

��PIES��

STEAK...CHICKEN ...OR ANY FILLING OF YOUR CHOICE

INGREDIENTS

17
[ ]2 C plain flour

Quarter tspn salt

1 egg yolk

125 g paffex or butter. 45-60 ml chilled water.

METHOD

Sieve fr add salt rub in paffex

In a separate bowl mix egg yolk and chilled water

Then add the egg mixture to fr and knead

Put in the fridge for at least 30 minutes

Roll out in one direction and cut nice circles

Put filling one side then put the seal one side (seal egg white)

Press with the back of a fork

Brush with egg yellow bake at 200 degrees if your oven it's too hot bakeat 180

FILLING

300 g beef steak

1 large potato

1 large onion

Garlic

Salt and pepper to taste.

METHOD

Cut small cubes beef. Boil beef and potatoes together until potatoes are almost mash

Add chopped onions saute for 3 mins and spices if you like. Done.

U need to double the ingredients...kuti abude akawanda...l made them yesterday akabuda bhoo and
the pastry was soft

[05/08 7:49 am] +263 77 632 5969: Macaroni and Cheese

18
Ingredients

2 tablespoons butter

1/4 cup flour

1 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

2 1/2 cups milk

2 cups grated cheddar cheese

8 ounces dry elbow macaroni, cooked according to package directions

Directions

Melt butter in medium saucepan.

Stir in flour, salt, mustard and pepper until smooth.

Remove from heat and gradually stir in milk until smooth.

Stirring constantly, cook over medium heat until thickened (about 10 minutes).

Remove from heat.

Stir in 1 1/2 cups cheese until melted.

Combine cheese mixture with macaroni in greased 2 quart casserole.

Sprinkle remaining cheese on top.

Bake in 375 degree oven for 25 minutes or until lightly browned.

*MUSHROOM*

100g mushroom (any type)

2 eggs

1 tbspn turmeric or royco beef flavour

4 tbspn of flour

Salt to taste

Oil for frying

METHOD

19
In a bowl mix flour, eggs, spices and salt mix until they make a smooth dough

Deep ur mushroom in that dough mixture

And deep fry in very hot oil until golden brown

* if u do it well it will taste like chicken

Food Type Seasoning

1. Beef - Basil, Bay Leaf, Black Pepper, Cayenne, Cumin, Curry Powder, Dry Mustard Powder, Garlic,
Green Pepper, Onion, Oregano, Rosemary, Sage, Thyme.

2. Fish - Bay Leaf, Cayenne, Curry Powder, Celery Seed, Chives, Dill, Fennel, Lemon Zest, Marjoram,
Mint, Dry Mustard Powder, Onion, Paprika, Parsley, Red Pepper, Saffron, Sage, Sesame Seed,
Tarragon, Thyme, Turmeric.

3. Lamb - Basil, Cinnamon, Cumin, Curry Powder, Garlic, Marjoram, Mint, Onion, Oregano,
Rosemary, Sage, Savory, Sesame Seed, Thyme.

4. Poultry - Basil, Bay Leaf, Cilantro, Cinnamon, Curry Powder, Garlic, Mace, Marjoram, Mint, Onion,
Paprika, Parsley, Rosemary, Sage, Saffron, Savory, Tarragon, Thyme.

5. Pork - Allspice, Caraway, Celery Seed, Cloves, Coriander, Fennel, Ginger, Juniper Berries, Dry
Mustard Powder, Paprika, Sage, Savory.

6. Veal - Bay Leaf, Black Pepper, Curry Powder, Dill, Ginger, Lemon, Marjoram, Mint, Oregano,
Paprika, Parsley, Saffron, Sage, Tarragon.

Recipe for ice cream

🍦🍦🍦🍦🍦

*🍦 fanta ice-cream*

Ingredients:

- fanta (canned or bottle)

- powedered milk

20
- flavour ( any one)

*Method*

- pour the powdered milk in a bowl

- add the fanta drink and stir quickly to avoid lumps

- if its watery add more milk and stir till a little thick

- add flavour and freeze till it solidifys

*🍨 chocolate ice cream*

*Ingredients*

- bornvita

- powdered milk

- liquid milk

- flavour

*Method*

- add all powdered ingredients and mix

- add liquid milk and stir to a thick paste

- solidify in the freezer

*🍌Banana Ice cream*

- banana

- Liquid milk

*Method*

- peel and blend with the liquid milk

- solidify in frezzer and serve cold ... Enjoy

*Jam* different recipes

*BANANA JAM*🍌🍌🍌
🍌

Ingredients:

21
big banana

½ cup sugar

2tsp lemon juice

Method:

Mash banana and add 2-3 tbsp water then sieve

Take 1 cup of mashed banana and mix with sugar and cook until the Mixture becomes thick

Put it aside and add lemon juice

*TOMATO JAM*
Ingredients:

2 cups sieved/ grated tomato

2 cups sugar

2 tbsp lemon sugar

Method:

Boil tomato and sugar

Add lemon juice

Stir until it starts showing small crumbs

Remove from heat and let it cool

*PAWPAW JAM*

Ingredients: pawpaw

Sugar

Water

Lemon

Method:

Peel pawpaw and remove seeds then wash till smooth then put to boil until all the water evaporates

Add sugar the same amount as the pawpaw porridge and put it to boil again till done

Let it cool and add lemon peals or lemon juice

*GUAVA JAM*

22
Ingredients:

2 cups peeled and cut guavas

1 cup water

4 tsp lemon juice

Finely grated rind of 1 lemon

Method:

Boil guavas in water until soft

Sieve and add sugar, lemon rind and lemon juice

Boil until slightly thick

*MARMALADE JAM*🍋🍋

Ingredients:

4 lemons

200g sugar

2 cups water

2 cups extra water t boil lemon zest

Method:

Grate 3 lemons into a small pot

Slice 1 lemon thinly into rings or lengthwise. Add into the pot

Pour 1 cup water over lemons and boil it for 10 minutes

Strain its water

Repeat step 3 and 4. The bitterness of lemon zest will be removed

Add sugar, lemon juice, 2 cups water to the strained lemon zest in the pot

Boil over medium low heat until it reaches the right jam consistency

Pour into a jar when hot and let it cool in the jar

Road runner chicken stew

ingredients

2 kg free range chicken (road runner);

960 ml cold water;

23
1 medium onion;

3 medium tomatoes;

4 whole cloves garlic;

2 tbsp tomato soup powder;

1 tsp salt;

2 tbsp tomato sauce

1 tsp paprika.

Method

Chop your onions and tomatoes.

Cut your chicken, put it in the pot, add water (400 ml) and salt.

Close pot and bring to the boil until the water is finished (about 50 minutes, depending on how hot
your stove is).

Add whole garlic cloves and paprika. Fry the chicken until it is browned (about 15 minutes). Add
more water (500 ml).

Close pot once again and reduce heat. Let the chicken simmer gently until tender, cooked through
and the water is finished (about 25 minutes).

Fry the chicken for about a minute. Add the onions and tomatoes all at once and stir.

Close the pot again to give the tomatoes and onions time to cook (about 5 minutes). Mix tomato
soup powder with water (60 ml) to make a smooth paste. Pour this into the pot together with 2
tablespoons of tomato sauce. Stir and let this simmer for another 5-10 minutes.

Your road runner chicken stew is ready!

FOR CARROT CAKE

2 cups (260 grams) all-purpose flour

2 teaspoons baking soda

1 teaspoon kosher salt

1 1/2 teaspoons ground cinnamon

1 1/4 cups (295 ml) canola or other vegetable oil

1 cup (200 grams) granulated sugar

1 cup (200 grams) lightly packed brown sugar

1 teaspoon vanilla extract

4 large eggs

24
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)

1 cup (100 grams) coarsely chopped pecans

1/2 cup (65 grams) raisins

FOR CREAMY FROSTING

8 ounces (225 grams) cream cheese, at room temperature

1 1/4 cups (140 grams) powdered sugar

1/3 cup (80 ml) heavy whipping cream

1/2 cup (50 grams) coarsely chopped pecans, for topping cake

DIRECTIONS

MAKE BATTER

Heat the oven to 350 degrees F. Grease two 9-inch round cake pans and line the bottom with
parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of
both pans.

In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate
bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.

Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry
ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the
carrots, nuts, and raisins.

BAKE CAKE

Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy
when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45
minutes.

Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and
cool completely.

TO FINISH

In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1
minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on
medium speed for 1 minute. Chill covered until ready to frost cake.

25
When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer
on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted.
Scatter nuts on top.

Orange Butter Cake

Ingredients:

227gram/2 sticks butter – room temperature

200 gram sugar

270 gram flour

1 tsp baking powder

½ tsp salt

4 large eggs

Zest of an orange

5 tbsp orange juice

1. Grease and line an 8” round baking pan. Preheat oven to 350 degree F. Sieve flour, baking powder
and salt and set it aside.

2. Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each
addition until mixture is light and fluffy. Add in the orange zest.

3. Slow down the mixer and slowly add in the flour. Finally stir in orange juice. Mix until well
combined.

4. Turn out mixture into prepared tin. Level out mixture at the sides but allow a shallow well in the
centre. This is to enable the cake to level up evenly during baking.

MICROWAVE CAKE JUST FOR 8 MINUTES

2 cups self-raising flour

2 eggs

1 cup sugar

1 cup boiled water

1/2 teaspoon salt

1 teaspoon vanilla

3 table spoons cocoa powder

26
60mls cooking oil

Mix all ingredients together and bake in microwave for 8 minutes

Soya chunks meatballs

Soak your chunks in hot water.

You can cook 1/2cup rice or use left over rice

Cut your green vegetables (carrots, green beans and robot peppers) into small cubes

And parboil them

Squeeze your chunks until dry

Put in a bowl together with your vegetables

And rice and grated potaoes mix well.

Add 1 lightly beaten egg and flour and salt and black and white pepper mix well.

Make your meatballs and put them in a tray.

Kuti ma meatballs ako anyatsobuda nice balls rinse your hands in water after every 2 meatballs,

Wapedza mwaya mwaya royco ma meatballs ako womboasiya for few minutes

Then deep fry them, and hauzomboda ��

Sharing is caring ..............

Ways to Cook with Eggplant

1. Bake it.

Cut the eggplant into strips and bake them; or slice into rounds, add a breaded or spiced coating,
and bake for the beginning of eggplant Parmesan or a simple side dish.

2. Mash into a dip.

Once cooked, the eggplant flesh can be scooped out and easily mashed or pureed into a dip. It has a
thick, creamy texture, with a smoky flavour that makes it totally delicious.

3. Roast it.

This is one of the simplest, and in my opinion, most delicious ways to cook eggplant. All you need is a
hot oven, a drizzle of olive oil, and a sprinkle of salt and pepper to transform eggplant into a soft,
rich, charred, and smoky treat. Cut it into pieces and eat as is, or mix it into a

4. Toss it with pasta.

Give it a quick roast or sauté first, then toss cubed eggplant with penne or spaghetti, or even layer it
in a lasagna. One thing is certain — eggplant definitely has a place in your pasta

5. Grill it.

27
Eggplant has dense, meaty flesh that makes it ideal for grilling. Cut it into thick rounds for burgers,
cube it for kabobs, or slice it into strips for a simple grilled side dish.

6. Stir-fry it.

Add eggplant to the list of vegetables ideal for stir-frying. When cooked, it has a semi-soft texture
that makes a nice complement to the firmer veggies in the mix.

7. Stuff it.

With its thick skin, eggplant is practically begging to be scooped out, then stuffed with a flavorful
filling.

8. Braise it.

Braised eggplant is like the best of all cooking methods rolled into one. With this method, the
eggplant slices or spears are cooked until very soft, while picking up flavors from the other
ingredients in the pan.

Mr Bee: Vanilla cake

1½ cups sugar

2 cups flour

1 cup milk

1/2 cup oil

6 eggs

2 tsp baking powder

1 tsp vanilla essence/ extract

Preheat oven to 180

Prepare your baking tins

Boil milk and oil and set aside,

Sieve sugar and crack in eggs, whip till light and creamy,

Add vanilla and mix in,

Sieve flour and baking powder and mix in on low speed,

Pour in heated oil and milk and mix well.

Bake at 180 degrees for 25-30min

If you choose to bake at 170 degrees adjust the baking time as per your oven

Butter and oil convesion

Butter Oil

175g 145mls

28
140g 120mls

110g 95mls

85g 70mls

55g(60)g 3Tbs

28g 1 2/3 Tb

Delicious diabetic cake

1cup chopped dates

1cup raisins

1cup prunes chopped

1cup cold water

1cup margarine melted

2eggs

1teaspoon soda

1/2teaspoob salt

1cup plain flour

1/4teaspoon cinnamon

1teaspoon vanilla

1cup walnuts chopped boil dates and prunes in the one cup of water for 3minutes.Add margarine
and raisins and let cool.

Mix flour,salt,soda,eggs,nuts,spices and vanilla add the fruit mix stir to blend. Pour into a baking
dish. Bake @350 degrees for 25 to 35minutes or until skewer comes out clean.

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Mr bee's madeira
2eggs

125g margarine(halfcup)

1teaspoon vanilla essence

1 and half cup flour

2teaspoons baking powder

3/4cup sugar

29
1/2cup milk

Preheat oven to 180degrease.

Line your loaf tin with parchment paper.

In a bowl,using a mixer cream the butter and sugar and add the vanilla.

Add one egg at a time mixing well after each addition. Add milk and mix well. Sift flour and baking
powder. Add the egg mixture and mix for 30seconds to 1minute.

Pour to your loaf tin and bake for 55minutes to 1hour.

Notes

You can add lemon and lemon zest.

For chocolate madeira add 2tablespoons cocoa.

For fruit madeira add one cup mixed fruits.

For almond add a few drops of almond essence.

For orrange madeira add juice and zest of one orange.

For cherry madeira add 100g cheries.

For buttermilk maderira use lacto and replace milk

You can bake in an 8inch tin if you dont have a loaf tin.

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*Lemon Chiffon cake*

This is a airy moist cake,tried it for the first time l enjoyed it and my family enjoyed it as a dessert,
with a cup of tea for breakfast it will also do justice.

*WHAT IS NEEDED*

2cups plain flour

1-1/2 cup sugar

3/4 cup water

1/2 cup canola oil/vegetable oil

30
7 large eggs, separated (yolks & whites)

3 tsp baking powder

1 teaspoon salt

3/4 cup water

1/2 cup canola oil

4 tsp grated/zest lemon peel

Juice of a half a lemon

1/2 tsp cream of tartar

*HOW IT IS DONE*

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 180°

Sift flour ,baking powder and salt together twice and lastly add sugar place in another large bowl.

In a small bowl whisk egg yolks water, oil, lemon peel and juice of a lemon until smooth.

Add to flour mixture beat until well blended.

Add cream of tartar to egg whites beat on medium speed if using a mixer just until stiff but not dry.

Fold half of the whites into batter, then fold in remaining whites.

Gently spoon batter into an 12-inch pan or 2×8inch

Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or
until top springs back when lightly touched. Immediately invert pan cool completely in pan, about 1
hour.

Dust with icing sugar if desired and garnish with grated lemon skin.

For my recipes and more follow me on my social media pages Facebook, Instagram, Tumbrl, Twitter
& Pinterest. Thank you in advance.

*Tendy Culinary Focus*

www.tendyculinaryfocus.com

Moist chocolate fruit cake

1 &3/4 cups flour/self raising

For cake flour you use

2teaspoon baking powder and 1/2teaspoon soda

31
1 &1/2 cups sugar

1/4 cup cocoa powder

1/4 teaspoon ginger

1/2teaspoon cinamon powder

1/2teaspoon mixed spice

2eggs

1/2cup oil

1/2 cup buttermilk

1/2cup hot water

1cup mixed fruits(fruits must mixed with flour) to avoid them from sinking

Method

Measure and sift all the dry ingredients int a bowl.

Sift to mix thoroughly.

Mix all liquid ingredients separately except water.

Make a well in the centre of dry ingredients and pour liquid ingredients.

Add water and stir well.

Lastly fold in the fruit removing excess flour.

Once fruit is evenly mixed.

Pour the mixture into an 8 inch tin greased and lined tin.

Bake @ 180 degrees for 30 to 40 minutes or until skewer comes out clean.

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Mr bee: RED VELVET CAKE

2 ½ cups cake flour

½ tsp salt

1T light cocoa powder

½ cup buttercup margarine at room temperature

1 ½ cups sugar

32
2 large eggs

1 tsp vanilla extract

1 cup lacto

1T liquid red food colour or 1/2 tsp powder

1 tsp white vinegar

1 tsp bicarbonate of soda

METHOD

In a mixing bowl sift the flour, salt and cocoa powder. Set aside

Beat the butter until soft, add sugar and beat until light and fluffy

Add the eggs , one at a time, beating well after each addition

Add the vanilla extract and beat until combined

In a measuring cup whisk the buttermilk with the red colour

With the mixer on low speed, alternatively add flour and buttermilk to the butter mixture in three
additions

In a small cup combine the vinegar and baking soda, allow the mixture to fizz and quickly fold into
the cake batter.

Working quickly divide the batter evenly between the two prepared 8” round sandwich tins and
smooth the tops with an offset spatula or the back of a spoon.

Bake @180 C for 25-30 minutes

Cool the cakes in their tins for 10 minutes. Once the cakes are completely cooled wrap in plastic and
place the cake layers in the refrigerator for at least an hour or overnight. (This is done to make filling
and frosting the cakes easier)

BEST Red Velvet Cake Recipe. Easy. Moist. Homemade

Author: Divas Can Cook

Ingredients

2 cups all-purpose flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of salt

2 Tablespoons unsweetened, cocoa powder

2 cups sugar

1 cup vegetable oil or canola

33
2 eggs

1 cup buttermilk

2 teaspoon of vanilla extract

1-2 oz. red food coloring, depends how deep you want the color

1 teaspoon of white distilled vinegar

½ cup of prepared plain hot coffee (don't skip this ingredient)

Instructions

1. Preheat oven to 325.

2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set
aside.

3. In a large bowl, combine the sugar and vegetable oil.

4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.

5. Stir in the coffee and white vinegar.

6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition,
just until combined.

7. Generously grease and flour two round, 9 inch cake pans with shortening and flour.

8. Pour the batter evenly into each pan.

9. Bake in the middle rack for 30-40 minutes, or until a toothpick inserted in center comes out clean.
Do not over bake as cake will continue to cook as it cools.

10. Let pans cool on a cooling rack until the pans are warm to the touch.

11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.

12. Remove the cakes from the pan and let them cool.

13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

Notes

Notes

~TIPS~

Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot.

Zim Red velvet

2cups flour

2tablesoons cocoa powder

2 and 1/2teasoons baking powder

1/2teaspoon soda

34
Pinch salt

1 and a 1/4cup sugar

1 teaspoon red powder colour/special red colour

1/2 cup oil

1cup milk

5eggs separated

Line and grease you tins and set aside. Sift flour,baking powder,soda,salt and cocoa powder and set
aside.

Add a teaspoon of vinegar to the milk and also the red colour and mix until well blended. Add the
other teaspoon of vinegar to the eggwhites and beat until soft peaks form and set aside.Make hole
into the flour and add egg york,sugar,vanilla,oil and milk mixture and beat until blended. Fold in the
eggwhites until blended. Pour into your lined tins and bake for 45mins- 1hr in a preheated oven.

For medium use one and half of the recipe and for large double the recipe.

Red velvet cake

2cups flour

2tablespoons cocoa powder

1 1/2 cup sugar

Half cup cooking oil

3eggs

2teaspoons red food colour

1 teaspoon vanilla

1 cup buttermilk

1 teaspoon soda

1 teaspoon baking powder

Mix eggs and sugar till light and fluffy.

Sieve flour,cocoa powder and baking powder.

Mix milk and oil together. Mix vanilla and red food colour.

Add the beaten egg mixture to your flour alternating with oil mixture

Add soda to your vanilla mixture and add to your batter.

Bake in 2 x 8inch baking tin @ 180degree for 45minutes or until skewer comes out clean.

35
Cake baby by mr bee

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Ginger cake
3cups self raising

2eggs

1cup strong black tea

2teaspoons ginger

1teaspoon mixed spice

1teaspoon cinnamon

1/2cup treacle

3/4cup milk

1cup sugar

3/4 cup cookin oil

Mix all wet ingredients,put soda in tea until disolved and add to wet ingredient mix until combined.
Add sifted dry ingredients to the wet ingredient and mix until combined dont over mix. Put into a
lined 8x2 round tins or 8inch square bake @180 for 55minutes or until done.

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Mr Bee: Queen cakes

2 cups cake flour

¾ cup sugar

2 tsp baking powder

½ tsp salt

½ cup milk

½ cup oil

2 eggs

1 tsp vanilla essence

Drop egg yellow

Method:

Sift dry ingredients together.

36
Add wet ingredients to the dry ingredients and beat well until smooth and creamy.

Place paper cups into muffin tin and fill each cup 3/4 full.

Bake for 15 minutes at 180° C.

Mr Bee: Halfmoon recipe

125ml cake flour

125ml water

10ml butter

Salt to taste

Method

Boil water, butter and salt together

Add flour

Mix together (like urikumona sadza)

Let it cool down

Prepare your filling

Roll your dough and use a cookie cutter to cut

Fill in with the filling and fold it in half

Dip it in egg then breadcrumbs

Let it set in the refrigerator for 20 minutes

Then dip fry or bake

Mr bee's vanilla sponge cake

1 1/2cups sugar

1 cup milk

3/4 cup oil

1/4 teaspoon salt

2teaspoon vanilla

4eggs

2 1/2 cup flour

1 tablespoon baking powder

Preheat your oven at 180 degrees and line two by 8inch tins. Make sure all your ingredients are at
room temperature.

37
With a mixer mix eggs and sugar until mixture is pale or resembling custard. Add wet ingredients
then dry sifted ingredients. With a mixer mix on high or 30sec to a minute dont over mix.

Pour into tw by 8inch prepared tuns. Bake at 180degrees for 20mins.

Notes

You can also make cup cakes using this recipe

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Zim Vanilla Cake

2cups flour

3teaspoons baking powder

Pinch salt

250ml milk/water

1 teaspoon vinegar

1 and 1/4 cup white sugar/castor

5eggs separated

1/2 cup oil

Grease and line your tins.Sift together flour,baking powder and salt, sift 6times.

Make a hollow in the centre off the flour. Add egg yolks,sugar,oil and milk/water and beat till
blended and smooth. Don't over mix. Beat egg white with a teaspoon of vinegar, beat until soft picks
form. Fold in your egg white to the flour mixture until combined. Pour into 2x7 round tins or 2x8
inch tins. Bake for 45-1hr in a preheated oven.

For medium use 1 and half recipe and large double

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Zim Chocolate Cake

2cups flour

3teaspoons baking powder

1/4cup cocoa powder

Pinch salt

1 teaspoon vanilla essence

1/2cup oil

1 teaspoon vinegar

38
1 cup brewed coffee/water

1 and a 1/4cup sugar

5eggs separated

Grease and line your tins.

Beat egg white with vinegar unto soft picks form and set aside. Sift flour,baking powder,salt and
cocoa powder. Make a hole in the centre of the flour.Add sugar,oil,york and brewed coffee/water.
Beat till blended and smooth. Fold in egg whites until combined.

Bake in a preheated oven for 45mins to 1hr at 180 degrees.

For the coffee use one teaspoon to brew your coffee.

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Zim Red velvet

2cups flour

2tablesoons cocoa powder

2 and 1/2teasoons baking powder

1/2teaspoon soda

Pinch salt

1 and a 1/4cup sugar

1 teaspoon red powder colour/special red colour

1/2 cup oil

1cup milk

5eggs separated

Line and grease you tins and set aside. Sift flour,baking powder,soda,salt and cocoa powder and set
aside.

Add a teaspoon of vinegar to the milk and also the red colour and mix until well blended. Add the
other teaspoon of vinegar to the eggwhites and beat until soft peaks form and set aside.Make hole
into the flour and add egg york,sugar,vanilla,oil and milk mixture and beat until blended. Fold in the
eggwhites until blended. Pour into your lined tins and bake for 45mins- 1hr in a preheated oven.

For medium use one and half of the recipe and for large double the recipe.

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39
Mr Bee's Vanilla Cake

2 1/2cups cake flour

1/2cup oil

1cup milk

1tablespoon baking powder

2teaspoon white vinegar

1 1/2cups white sifted sugar

6eggs

1teaspoon vanilla essence

Sift the flour and baking powder 6 times.

Grease 2x8 inch tins and set aside or 8inch square and set aside. Preheat oven to 160-180 depending
on the heat of your oven.

Separate your eggs into two bowls,one with egg york and the other one with egg white,make sure
no egg york gets into your egg white this will affect the texture of the cake.

Add two teaspoons of vinegar to the egg white and leave for ten minutes.

Add half the sugar,milk,oil and essence to the egg york make sure that everything is at room
temperature.

Mix the egg york mixture until pale yellow and set aside.

Clean your mixer beaters and beat your egg whites until glossy white and then you gradually start
adding half the sugar until finished. Beat your white until stiff and soft peaks come up. Fold flour into
your egg york mixture until combined then fold in egg white until combined and smooth. Pour into
your tins and tap a bit to remove air bubbles.Bake for 45mins-1hour or until skewer comes out clean
Voila your cake is done.

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Vanilla Cake

2cups flour

1 and half cups sugar

1cup oil

10eggs separated

40
2teaspoons vanilla essence

Preheat oven to 180 degrees

Separate egg whites and yorks (in two separate bowls).

Beat half the sugar,oil and eggs yorks till thick.

In a separate bowl beat egg whites and half the sugar till stiff and soft picks come up. Fold the egg
whites into the egg mixture and vanilla.

Sieve the flour and baking powder into the egg mixture and fold into the egg mixture and fold into
the egg mixture and fold into the egg mixture. Do not overmix .

Bake for 45mins to 1hour @180 degrees in 8inch x2 or 10inch tin.

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Some useful tips for cake baking

*Question* 1

Why do cake stick to the pan?

*Ans*

🔸When the bakinsg pan is not properly greased

🔸When the baking pan is of a very low quality

🔸Also when bats is left for a long time before putting in the baking

*Question* 2

Why do cake sink at the middle?

🔸when there is too much raising agent such as baking powder or baking soda

🔸If the oven is too cool the cake will be under baked and will sink

🔸when the mixture is too wet this can be cause by over beating when using soft margarine or
adding too much liquid

🔸 when baking with a pan that is too small for the (batter) mixture it will not allow to bake properly

🔸Opening and slamming of the oven door during baking time

So it very important to use the correct size of baking pan

*Question* 3

41
What causes a close and heavy texture

🔸when there is too much raising agent or adding too much fats ,eggs or flour

🔸When the mixture is too dry or too wet and also when sugar is too much

*Question* 4

What case a cake to be dry?

🔸this can be caused if the cake is baked too slowly or contain too much raising agent

🔸when the cake is over baked it makes it dry

*Question* 5

Why do cake fail to rise

🔸insufficient raising agent

🔸over beating of mixture which knocks out the air

🔸if the mixture is too stiff and does not contain enough liquid

🔸when it is baked in a cool oven

🔸if the baking pan is too large also if the batter was lift to stand for a while before baking it will not
rise

Mr Bee's home made drip

1/4cup icing sugar

2tablespoons water or milk

2tablespoons cocoa

2-3tablespoons finno

1/2teaspoon vanilla essence

Drops of blackjack

Mix milk/water with icing sugar. Then add cocoa powder and the rest of the ingredients and mix
everything is mixed and you reach a dripping consistence. You are ready to do your drip. Can stay for
up to two weeks.

If the mixture is thin add more finno and mix.

If you want to colour it you omit cocoa powder and black jack.

42
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Baked Fish In Foil With Vegetables

Ingredients

• 1 large fish fillet (hake or salmon or any fish with bones removed)

• 2 medium potatoes wedges

• 1 large carrot sliced

• 2 small peppers red and green, cut in strips

• 1 medium zucchini sliced

• 1 large tomato sliced

• vegetable oil

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• juice from half a lemon

• zest from half a lemon (optional)

• 3-4 garlic cloves sliced or crushed

You will also need:

• medium or large baking sheet

• aluminium foil

• fork

Instructions

1. Pre heat oven to 200-250 C

2. Line a baking sheet with aluminium foil. Make sure you cover the surface evenly so the juice
from the vegetables and fish won't spill out while cooking.

3. Place fish in the middle of the sheet.

4. Top with all vegetables.

5. Drizzle oil.

6. Add salt, pepper, lemon juice, lemon zest and garlic and mix well with your hands.

7. Wrap foil well and bake for 15 minutes.

8. Remove baking sheet from the oven, open the foil to expose the fish and return to oven.
Bake for additional 5 minutes or until the fish gets a light golden crust.

9. Test with a fork as specified in the article above.

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10. Enjoy your fish in foil!

*FISH & CHIPS*

Salt,pepper, fine red chillies, egg, baking powder, flour, egg yellow n make the batter with soda
water

......................

Flour, salt, pepper, soda water and an egg. If u want it hot can use chillie powder, batter must not
be too runny nor to thick.

....................................

*battered fish*

2 oz/55g all purpose - plain flour

2 oz/55g corn starch / cornflour

Sea salt and pepper

1 tsp baking powder

2/3 cup/75ml sparkling water

1 lb/450g white fish fillet

Add 2tbsp vinegar. Lets batter crisp better

.................................

*battered fish*

2cups flour.salt to taste.1egg.1tsp baking powder n egg yellow.make dough with water not to
thick.njoy

..................................

*Crispy fried fish*

1 box hake fillets.

Salt.

44
Pepper.

Fish spice.

Chilli powder.

Cayenne pepper.

Sprinkle above on both sides of each piece.

2eggs beaten.

Dip each piece in egg.

1cup flour.

1tsp baking powder.

Toss each piece in flour.

Deep fry in hot oil till till crispy.

Serve with chips savoury rice and coleslaw.

--------------------------

*CHEEKY FISH*

1 cup freshly ground garlic

2 tblsp sesame seeds

1 tblsp oil

1 tblsp vinegar

2 tsp red chillies

2 tblsp dhana

1 tblsp lemon juice

Salt to taste

8 pieces hake fillet...marinate in fish Masala n fry in oil...

Then take:

1 onion thinly sliced and fry (set aside)

3 tomatoes (liquidized)

1 tsp dhana jeeroo

1 tsp red chillies

45
Limri leaves

Salt to taste

Braise tomatoes, when water burns out add dhana jeeroo, salt, red chillies, and limri...fry onions and
add to tomatoes mixture...place fish in oven dish...spoon tomatoes mixture on top...n warm in
oven....serve with chips and lemon slices....

-------------------------------

*SUNKIST FISH*

marinate 2 whole red fish with 2 tsp garlic 2 tsp salt 1 tsp chillie paste 2 tsp crushed green chillies 1
tsp chillie flakes 1/4tsp huldi 1 tsp lemon pepper dash of blk pepper lemon juice &vinegar fry in oil
till crisp make sauce with half cup fresh cream 2 tab peri peri garlic sauce 2 tab peri peri lemon
&herb sauce 1 slice garlic butter 1 tsp chillie flakes boil till thick pour over fried fish garnish with
lemons serve with savoury rice and butter naan &salad

-----------------------------

*BATTER FISH RECIPE*

3/4 cup flour

2 tab mazeina

1/4 tspn bi-carb

1/4 tspn salt

1/4 tspn fish spice

3/4 cup water

Mix everything together with whisk. Deep fry.

This recipe ideal for onion rings as well and hardly soaks much oil.

-------------------------------------

*ADEGA FISH FILLETS*

ingredients

600 grams fresh hake

46
3tbls melted butter

3tblsp green chilli

2tbls crushed garlic

salt

2 tsp lemon pepper

Mix melted butter green chilli, garlic, salt, lemon pepper n marinate fillets cut fillets into chunks.
Leave to marinate for a while and bake for 20 minutes on 180 degrees

Sauce

2 tbls butter

1 cup mayo

1 tsp red chilli powder

100ml fresh cream

1 bottle Nandos bushveld peri peri sauce mix the above ingredient and give it one boil on stove
once fish is baked thorough sauce over and bake further 15 minutes.

Serve with savory rice

--------------------------------------

*FISH MASALA RECIPE*

A Handful of red whole chillies

12 to 15 cloves of garlic

2 tblsp dhana

1 tsp whole jeeru

1 tsp arad

1 tsp salt

1 tblsp olive oil

5 tblsp lemon juice

Few sprigs curry leaves

1 small tomato (grated)

• Soak chillies in hot water.

47
• When soft, wash and drain.

• Liquidize everything together.

• Marinade is ready.

• If you want it stronger add more red chillies

Salmon fish

Drizzle with olive oil

Add lemon and herbs spice, aromat

Lay foil on a pan, put your fish top with lemons slices clove with foil bake for 15min

Pizza Dough Recipe

Ingredients

2 1/2 cups warm water (590ml)

1/4 cup sugar (50g)

3 teaspoons instant yeast

1/4 cup vegetable oil

6 cups plain flour (750)

2 teaspoons salt

Instructions

In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few
minutes until frothy. Add in the vegetable oil.

In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, 1/2 cup at a time,
mixing well between additions. Continue adding the flour until the dough can be pulled away from
the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a
little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick
to your fingers when you try to pull it apart.

Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the
bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about
1 hour.

Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom,
stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be
approximately 1 pound of dough.

Roll out the dough to use in your favorite pizza recipe, or refrigerate until needed.

To bake, preheat a pizza stone in the oven as hot as you can go for at least 30 minutes. Prepare your
pizza with your desired toppings and bake until the crust is golden, 8-10 minutes.

48
SIMPLE WHITE CAKE
1 cup white sugar

1/2 cup butter

2 eggs

2 Tsp vanilla essence

1 1/2 cups cake flour

1 3/4 Tsp baking powder

1/2 cup milk

Preheat oven and grease baking tray

Cream together sugar and butter.

Beat in the eggs one at a time then add vanilla.

Combine flour and baking powder and add to the creamed mixture and mix well.

Finally stir in the milk until batter is smooth. Pour batter into the prepared pan.

Bake 30-40mins.

CARROT CAKE
175g brown / old fashioned brown sugar

175ml oil

3 large eggs lightly beaten

140g (about 3medium sized carrots)

100g raisins

175g self raising flour

1tsp soda

1tsp ground cinnamon

1tsp nutmeg

Grated zest of orange

For the frosting

175g icing sugar

49
1 1/2 -2tbsp orange juice

Preheat oven to 180°

Grease tin

In a bowl mix together the oil, sugar and eggs with wooden spoon.

Stir in the grated carrots, raisins and orange rind.

Mix the flour, soda and spices then sift into the bowl.

Lightly mix all the ingredients well.

Mixture will be fairly soft and almost runny.

Pour mixture in tin and bake.

Beat together the frosting ingredients till smooth.

Pour over cooled cake letting it drip on the sides and serve.

ZEBRA CAKE
3 cups self raising flour

1 cup white sugar

200g butter

1tsp vanilla essence

4 eggs

1 cup milk

2tbsp cocoa powder

Beat sugar and butter till fluffy then add eggs and vanilla.

Then alternate adding milk and flour gradually.

In a separate bowl combine cocoa powder, 1tsp sugar and 1/4 cup milk then add 1/3 of the batter
and mix it.

In greased baking tin spoon one tablespoon of the plain mixture into the centre of the cake tin.

Then spoon one tablespoon of the chocolate mixture on top.

Keep doing this till mixture is finished.

Bake 50-60mins.

50
MADEIRA CAKE

1 1/2 cups cake flour

90g

3/4 cup castor sugar

1/2 cup milk

1tsp vanilla or lemon essence

2 eggs

2 level Tsp baking powder

250g mixed fruit (optional)

Beat together Margarine and sugar and essence till creamy.

Sift flour and baking powder in and add milk.

Beat very quickly for 30sec.

If putting fruit coat in flour so it doesn't sink.

Mix in with a wooden spoon. Put in loaf tin and bake 45mins.

Chichi's cakes

Enjoy 😃

3 recipes dzematemba

*1. Matemba ane dovi*

*Ingredients*

1 cup matemba

1/4 tsp salt to taste

1 tbsp cooking oil

1 small onion

51
2 medium tomatoes

2 tbsp peanut butter

*Soak matemba in hot water until soft. This is to remove salt

*Lightly grease pan and add matemba to dry them.

*Once dry remove from the pan and set aside

*Fry onions till golden brown.

*Add tomatoes cook until soup is thick and well cooked.

*Add 2 tbsp peanut butter add 1/4 cup of water and allow to cook.

*Once cooked add matemba and simmer

Serve with sadza.

*2. Coated Matemba fritters*

*Ingredients*

2cups flour s/raising

3eggs

Royco

Cooking-oil

Greenbeans

Shallots

Red pepper

King onion

Spices

11/2 cup milk or water

*Method:*

*Fry matemba with oil until golden brown

*mix flour, royco and eggs, Add milk or water and mix well

52
*Add shallots.red pepper.spices.onion and mix well.

*Add golden matemba.

*Heat oil then use tablespoon to deep fat fry like what you do when cooking fatcooks save as a
snack

*3 .Garlic coated Matemba*

*Ingredients*

125g kapenta.

1 egg(beaten)

1 cup flour

2 tbl spn garlic seasoning or 2 fresh cloves minced

1/2 tspn salt

*Method*

* put flour in a wide plate.add salt ,garlic. Give a quick mix until evenly combined. Set aside.

* Soak matemba in boiling water for 10 mins. Drain water after 10 mins and set aside for another 10
mins so that excess water is drained .

* Put well drained kapenta in beaten egg.mix until coated

* Dredge in garlic flour until evenly coated

* Shake off excess flour and fry until golden brown.

* Fry in small batches so they cook well and evenly.

A Collection of Fish Recipes

●○●○●○●○●○●○●○●○

Masala kingklip

In a bowl mix the following:

1 box kingklip (I used fresh kingklip from a fishery)

2tsp red masala paste

1 tsp fish spice

53
Salt and freshly ground pepper

1tsp lemon pepper

1tsp dhanajeera

1tsp kashmiri

1/4 tsp tumeric

1tsp red chilli flakes

2tsp paprika

2tsp garlic masala

3 tbs flour

Mix all together and coat fish.

Put oil or ghee in your pan and fry your fish. I sprinkled more flour and paprika on.

Once done I squeezed fresh lemon on.

Note: I'd highly recommend going to a proper fishery and buying your fish. It was moist and so
delicious. The normal supermarket box fish is dry and not tasty..

●○●○●○●○●○●○●○●○●○

Fish biryani

1 kg red fish or king klip.

Wash and drain fish properly.

Masala fish and leave to marinate for about 1 hour

Boil 3 cups rice ( Basmati).

Boil about 1/2 to 3/4 cups masoor. Separately.

Fry 4 potatoes.

Make a marinate by using :

3/4 cup fish masala.

3 onions fried and crushed.

1/2 cup lemon juice.

1 Tblspn Salt.

1 tsp arad.

2 Tblspn Dry dhana.

2 Tblspn red chillies.

54
2 grated tomatoes.

3-4 Tblspn tomato puree.

Few whole grn chillies.

1 cup Yoghurt.

Fry fish in a little oil on high for a few minutes. Then add all ingredients for marinate in bowl .
Marinate fish in it . Now layer a little rice,then masoor then add all the fish, put fried potatoes on top
of fish,then put little more masoor,and the rest of the rice.Make a little saffron water add on top of
rice.Garnish with a little crushed onion and steam on medium heat for about 3/4 to 1 hour serve
with Dhay

●○●○●○●○●○●○●○●○●○

Fish kebabs

1 cup steamed Fish (Hake).

1 cup stiff mash potatoe.

1 egg.

Salt / Pepper to taste.

1/4 tsp ground nutmeg.

1 tsp ground Jeero.

Chopped parsley ,

Chopped grn chillies.

Chopped Dhania and Spring onions.

Breadcrumbs as needed.

1 egg Beaten.

Flake Fish and remove all bones . Add all ingredients and mix well . Form into balls and Flatten
Slightly .Dip in egg and roll in breadcrumbs. Fry in oil until golden brown.

○●○●○●○●○●○●○●○●○

Fish pockets

Filling :

Mushrooms

Green peppers

55
Red peppers

Red Onion

Feta Cheese.

Saute Mushrooms , peppers and onion in Salt ,Pepper, garlic flakes n lemon Juice with olive oil .

When Cool add Feta Cheese.

Marinate Fresh Hake/Kingklip Fillets.

2 Tblspn mayonnaise.

2 Tblspn Lemon Juice.

1 Tblsp Garlic.

Salt n Lemon Pepper.

Slit fish in the centre to make a pocket stuff with filling. Dip in flour and Fry on medium heat in a non
stick frying pan and serve with lemon butter sauce.

●○●○●○●○●○●○●○●○●○

Green fish

Handful of green dhania

Garlic

Green chillies

Mayonnaise

Handful curry leaves

Salt

Pepper

Lemon juice

Blitz all ingredients together until smooth.

Marinate Hake or Kingklip with above.

Put fish in the centre of foil and parcel up.

Put few julienne strips of red pepper, purple onion rings and curry leaves.

Drizzle with olive oil and sprinkle with tal.

Bake till done.

56
(Sharing from another group)

Pancakes
Recipe

2 cups flour

1 cup sugar

1/2 tsp baking powder

1 egg

500ml milk

METHOD

Whisk all ingredients together and put through a sieve to remove any lumps.

Brush a little oil onto a hot pan. Drop a ladle of batter onto your pan. Swirl around till it covers the
entire pan. When firm turn over.

SOFT FLUFFY PANCAKES

INGREDIENTS

1 cup all-purpose flour

2 tsp baking powder

2 tbsp white granulated sugar

¾ cup plus 2 Tbsp milk

1 large egg, beaten

2 tbsp butter, melted & cooled

1 tsp vanilla essence

Oil for frying

METHOD

Sift flour and add sugar, salt, and baking powder into a bowl and mix well.In a separate bowl, mix the
egg, milk, vanilla, and melted butter together. Pour the wet ingredient mixture into the dry
ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but
without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter

57
aside for 10 minutes.Heat a heavy-bottomed, non-stick pan over a medium heat and coat it with oil.
Use a ¼ cup measure to scoop and drop the batter into the pan so that you get evenly-sized
pancakes. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and
repeat on the other side. Serve while still hot.

- These pancakes are thick so a medium heat works well for even cooking.

- do not over work the dough. Lumpy texture is fine. Think muffin dough. Over work it and it will get
chewy.

CARROT CAKE

Ingredients

1& 1/2 cups Sugar

1 Cup vegetable oil

3 eggs

2 Cups Flour

2 tsp ground cinnamon

1 tsp baking soda

1 tsp vanilla

1/2 tsp salt

3 cups shredded carrots

1 Cup chopped walnuts

1 Cup orange juice and zest

Method

1) In a large bowl, beat sugar, oil, eggs with electric mixer on a low speed for 30 sec or until blended.

2) Add flour, cinnamon, b/ soda, vanilla and the salt. Beat on low speed for 1 min.

3) Add the Orange juice and zest

3) Stir in carrots and nuts. Pour into the pan

4) Bake 40

RED VELVET CAKE

58
2 & 1/2 Cups Flour

1 tsp b/ soda

1 tsp Cocoa

1 & 1/2 cups granulated sugar

2 eggs

1 and 1/2 cups canola oil

1 tsp vinegar

1 (1 ounce) bottle red food colour

1 tsp vanilla

1 Cup buttermilk

Method

1) Preheat oven to 180¤C

2) Grease and flour 3 round layer cake pans

3) Sift flour, b/soda and cocoa together

4) Beat sugar and eggs together in a large bowl.

5) In a separate bowl mix oil, vinegar and food colouring and vanilla

6) Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry
ingredients. Always start with the flour and end with the flour.

7) Pour batter into pans. Tap them on the table to level out the batter and release air bubbles.

8) Bake for 25 mins or until a cake tester inserted near the middle comes out clean. But be careful
not to overbake or you will end up with a dry cake.

CARROT CAKE

Medium

Ingredients

2 Cups Flour

5 ml baking soda

10 ml cinnamon

5 ml ginger

59
2 ml salt

1 Cup sugar

150 ml oil

2 large eggs

1 Cup carrots

1 Cup orange juice and rind

1/2 cup Nuts

Method

1) Sift Flour, baking powder, soda, cinnamon, ginger, salt together

2) beat sugar, oil, eggs, until blended

3) Mix carrots, orange rind and juice

4) Add to the egg mixture by folding alternatively with the dry ingredients

5) Preheat oven at 190¤C & bake for 45

Mins

Wedding

Fruit Cake ( Small)

Soak Overnight - 500g mixed fruit, 2 tbs brandy, dates, Glace Cherries

Ingredients

250g Old fashioned Brown sugar

250g Margarine

2 Cups Plain Flour

6 eggs

1 tsp Cinnamon

1 tsp mixed spice

2 tsp ginger

1/2 tsp nutmeg

1 treacle

60
1 tsp bicarbonate of soda

Method

1) Soak fruits in brandy overnight

2) cream margarine and sugar

3) Add spices & treacle

4) Add fruits and flour alternatively

5) Dough should be very thick

6) Dissolve bicarbonate of soda in water and add to the dough

7) Place in lined tin

8) Sprinkle milk on top

9) Bake at 140 degrees Celcius for 2hrs then reduce heat to 130 degree and leave in oven for 1he

10) leave cake in tin until cool

Queen Cakes

Ingredients

1 kg selfraising flour

500g margarine

10 eggs

500g white sugar

+ / - 250ml milk or water

5ml Vanilla essence

Method

1) Mix flour and Marg

2) Add eggs and mix

3) Dissolve sugar in water or milk

4) Pour and mix into the flour

5) Put into casings and place on tray

61
6) For them to crack on top pput cooking in a cup then dip a cooking stock in the oil and draw a star
or plus on top

7) Place in the oven and bake at 200 degrees Celcius for 20 minutes

Samoosa Dough

Ingredients

4 cups flour ( plain)

1 tsp salt

1 1/3 cups water

1/4 cup cooking oil

Method

1) Sift four and salt in a bowl, add cooking oil, run in until dough looks like bread bread crumbs

2) Add water and mix until dough does not stick in bowl or on hands

3) Cover dough in cling wrap and leave to rest for 1 before using

Samoosa Dough

1/2 cup plain flour

1/4 cup corn starch

1/4 tsp Salt

Water to mix to a thin dough

[05/08 7:51 am] +263 77 632 5969: KFC ORIGINAL SECRET CHICKEN RECIPE

Ingredients

1 whole chicken, cut into pieces

3 beaten eggs

4 tablespoons oil

For the coating

62
2 cups flour

4 teaspoons paprika

1 teaspoons salt

1 teaspoon pepper

1 teaspoon poultry seasoning (or chicken stock powder)

1 teaspoon oregano

1 teaspoon tarragon

1 teaspoon parsley

1/2 teaspoon thyme

1 teaspoon chives

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon celery salt

Directions:

Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and
place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour
mixture in the bag. Make sure you coat each piece completely with the flour.

Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet
and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to
drain out the excess

*Homemade Archer*

*Ingredients*

4 leafs cabbage chopped thinly

2 carrots sliced thinly

1 big green pepper

1 big onion sliced thinly

63
35 chillies sliced

1 big tomatoe sliced

2 stock cubes

1/2 cup cooking oil

1 tbsp vinegar

Salt

*Method*

Heat oil add carrots & chillies cook for a few minutes.

Add cabbage, onion, green pepper & cook on low heat.

Then add stock cubes & tomatoes continue cooking till tomatoes are fully cooked, add salt to taste.

When completely cooled add vinegar then store in a container n refrigerate

[05/08 7:51 am] +263 77 632 5969: DOWN HOME RIBS

What You’ll Need: 1/4 1/4 1/4 1/2 1 cup Dijon-style mustard cup mayonnaise cup balsamic
vinegar teaspoon garlic powder tablespoon light brown sugar 2-1/2 to 3 pounds country-style
pork ribs What To Do: 1. 2. 3. Preheat grill to medium-high heat. To make a glaze, in a small
bowl, combine all ingredients except ribs. Serves: 4 Cook Time: 15 Min Grill ribs 15 to 20
minutes, basting occasionally with glaze during the first 10 minutes of cooking, and turning
ribs over occasionally.

*EASY WRAPS/ROTIS/CHAPATIS*

*INGREDIENTS*

3 cups plain flour

1 tsp salt ,

1/3 cup oil.

1 cup warm water

*METHOD*

Combine all the flour , salt , oil and water until it forms a dough , roll the dough into a big ball and
take about 1 to 2 inch pieces off. Pat the dough flat with your hands or take a rolling pin and roll into
circles, put your stove on medium heat and place your pan put the rolled dough and let both sides
cook until you see brown specks then its done :this recipe will yield _8 Rotis /wraps_

64
*Yoghurt*🍧🍨*
Ingredients

-2 tbsp flour

-2 tbsp sugar

-1 tsp vanilla

-2 tbsp vinegar

-500ml milk

-food colour of ur choice

*Method*

-mix sugar , cake flour and milk

- put on.fire until mixed while stirin

-remove from fire n let it cool

-add all remaining ingredients

-refrigerate.

Instead of buying fake mayonise, why not try it your self...

You can achieve it with

3eggs

Lemon 🍋

Table spoon of sugar

Pinch of salt

Vegetable oil

Procedures

Break the raw eggs in a bowl and remove the yoke, put the yoke in a blender, cut your lemon 🍋 into
halves then juice it out and remove the seeds then pour the juice into the blender add pinch of salt
and sugar, then blend together, little by little add your Vegetable oil, while blending till it become
thick.....

#copied

*Butternut dombolo*

65
1/2 butternut cubed

2Tbsp cooking oil

2 Tbsp peanut butter

1cup flour

2 tsp baking powder

Pinch of salt

2 Tbsp sugar

Curry powder

Pinch cayenne pepper

1 carrot grated

3Tbsp margarine

1/2 tsp Cinammon (optional)

Enough Milk

*Method*

- Roast butternut with 2Tbsp cooking oil + 1 tsp sugar + curry powder + cayenne pepper till well
cooked

- Mash or blend butternut with peanut butter into a smooth consistency.

- In separate bowl add flour, margarine, sugar, salt, cinnamon, carrots, baking powder,

- Mix EVERYTHING together with butternut puree or mash,

- Depending with the consistency add milk till it's smooth

- Grease ur cups pour the mixture n steam till cooked thru

LASAGNE RECIPE

INGREDIENTS:

60 ml Oil

1 cup red wine or liquid beef stock

750g mince meat

66
1 chopped onion

1 teaspoon garlic

2 tablespoons of tomato paste

2 tablespoons paprika

2 tablespoons bbq spice

Black pepper and salt

Lasagne sheets

2 cups Cooked creamy spinach

WHITE SAUCE:

5 tablespoons Butter

4 tablespoons cake Flour

2 x tins of evaporated Milk

Salt

2 cups of grated cheddar cheese

Method

- In a large saucepan fry onion and garlic in oil until translucent

-Add mince,salt,paprika,bbq spice ,black pepper and fry until lightly browned.

-Stir in tomato paste,wine. Bring to the boil then simmer, covered for 15 minutes and remove from
heat.

CHEESE SAUCE:

-Melt butter in a saucepan on a medium heat.

-Stir in flour to form a paste.

-Gradually add evaporated milk whisking continuously until the mixture is smooth and thickened,
Season to taste.

-Add grated cheddar cheese and remove from heat.

-Preheat oven to 180 degrees Celsius.

67
-In a greased oven dish layer white sauce, then Lasagne Sheets, then meat sauce, creamy spinash in
single layers.

-Continue layering in this order, finish with white sauce.

-Sprinkle grated cheddar cheese.

- Bake for 30 minutes, Allow to cool for 5 minutes before serving

HOT CROSS BUNS

Is it even easter if there are no Hot Cross Buns

Ingredients

3/4 cup warm water (110 degrees)

3 tablespoons butter

1 tablespoon instant powdered milk

1/4 cup white sugar

3/8 teaspoon salt

1 egg 1 egg white

3 cups all-purpose flour

1 tablespoon active dry yeast

3/4 cup dried currants

1 teaspoon ground cinnamon

1 egg yolk

2 tablespoons water

1/2 cup confectioners' sugar

1/4 teaspoon vanilla extract

2 teaspoons milk

Directions

Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in
bread maker and start on dough program.

When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.

Punch down on floured surface, cover, and let rest 10 minutes.

Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till
double, about 35-40 minutes.

68
Mix egg yolk and 2 tablespoons water. Brush on balls.

Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on
wire rack.

To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a
sandwich bag with the corner snipped off; pipe a cross onto each roll.

*Simple 1 hr Homemade bread.🍞�*

*Ingredients*

-5 cups white bread flour

-3 tbsp sugar(or more according to your taste)

-1 1/2tsp salt

-2 cups warm water

-1 1/2 tbsp oil

-1 1/2 tbsp yeast

*Method*

-Mix dry ingredients. Add oil and water. Mix for 1min and check the consistency of the dough. The
dough should be very sticky. If it is too dry add more water.

-Mix for 5 mins(Do not add more flour after the dough has finished mixing)

-Spray kneading surface with cooking spray and turn dough out onto surface. Knead dough briefly
until it has a smooth even consistency (This will take several turns of the dough to accomplish.

69
-Divide dough into 2 pieces (or more if you wish to have smaller loaves) and shape loaves into
desired shapes and place on greased baking sheets. Cover with a large dish towel and let rise for 25
mins.

-While loaves are rising, preheat oven. When loaves are ready to go into oven, (use a sharp knife
with cooking spray to prevent dragging) to make several slashes in the top. Bake loaves for 25 mins
or until they are golden brown. Enjoy your 🍞�

BEEF SAMOOSAS
INGREDIENTS
500g Beef mince

1 Onion

1 tsp Hot chilli powder

1 tsp Garlic powder

2 tsp Salt

METHOD

1. Boil the mince with no salt, drain and cool.

2. Add grated onion, hot chilli, crushed garlic and salt.

BASIC PASTRY
500g Plain flour

1 tsp salt

20ml Cooking oil

Water

METHOD

1. Mix flour and salt and add water.

2. On a floured board make 5cm balls with the pastry.

3. Roll out and spread oil on both sides of the balls.

4. On a hot pan or presser blind bake the pastry.

70
5. Separate it and cover with a dump cloth, cut to desired sizes.

6. Fill in the mixture and glue with a paste of flour and water.

SAUSAGE ROLLS

INGREDIENTS

1kg Sausage meat

2 Onions

2 tsp Salt

2 tsp Mustard powder

50ml Worcestershire sauce

2 eggs

2 tsp Black or white pepper

100g Breadcrumbs

50ml fresh milk

METHOD

1. Grate your onions and add to the sausage meat together with all the other ingredients, mix well.

2. On a floured board roll out your pastry (puff pastry) to a thin layer.

3. In a piping bag put your sausage meat and press it out on your rolled out pastry to the desired
sizes.

4. Brush with eggs and milk for glazing.

5. Bake in oven till golden brown.

PUFF PASTRY

INGREDIENTS

2 kg Plain flour

1kg Paafex

2 tsp Salt

500ml Soda water

71
500ml cold water

50ml white vinegar

METHOD

1. Mix flour salt and paafex

2. Pour in all the wet ingredients soda water, vinegar and cold water.

3. Nead for 2mins and cool.: Baked Sweet and Sour Chicken ~

The chicken coating:

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into
cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the
eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked
through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce
ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and
during the baking process you will need to turn the chicken every 15 minutes.

Ox liver recipe
Ingredients

Ox liver

Milk

Salt

Cooking oil

Garlic salt and/or garlic powder

Onions, cut

Grated tomatoes

Directions

72
Soak the liver in milk for at least an hour. This will make the liver soft. Add salt to the milk. After an
hour, heat oil in a pan. Remove the liver from the milk, do not rinse. Add garlic salt and/or garlic
powder. Fry until golden brown. Add onions and continue frying. Add tomatoes and a little bit or
water. Simmer until well cooked. Serve.

Macaroni cheese

Ingredients

500g macaroni cheese

2tbspn butter

3 tables spoon flour

1 tbspn powder mustard

300mls milk

40 g chopped onion

3g paprika

I large egg

200g grated cheddar cheese

4g salt

3 pepper

Method

Cook macaroni as per pasta recipe.

Melt butter in a sauce pan mustard & add flour and stir for 3 minutes without changing colour

Add in onion, paprika and milk and stir till the sauce is smooth without lumps for 10 minutes and
fold in macaroni

Grate 3 slics of white bread and toss in melted 50g butter in a sauce pan

Put macaroni cheese in casserole dish and spread bread crumbs evenly and top with some grated
cheese

Bake for 15 minutes 180 degrees or until its folden colour and cooked through

73
Icecreams
NUTTY BROWN BREAD ICE CREAM

100g bread crumbsfresh brown

100g demerara sugar isugar yemacolours

600mls double cream

100g walnuts chooped

Line the grill pan with foil n brush with oil. Sprinkle over the crumbs n sugar n griil til brown n crisp
leave to cool

Nw whip cream till thick n standin in soft peaks fold in breadcrumbs. Sugar n nuts. Pour into your
contain til freeze

FRIED BANANA
1banana

200gbread crumbs

100gdescated coconut

Pinch of salt

100g cake flour

Method peel banana n sliced longtudinal.horizontally.

Mix flour n salt with water to make a watery paste. Little bit thick. Now deep in yo sliced banana in
2halves finally deep in desicatetd coconut n deep fry in hot 250degrees cookin oil. Serve with ice
cream:

FARMER CASSEROLE
6 medium diced potatoes

1 tbsp extra virgin oil

150g grated cheddar cheese

6 slices beef bacon/ham

2 sliced green onions

2 cans evaporated milk/any milk will do

10 eggs

Salt and pepper ro taste.

Method

74
In a medium hot pan dry potatoes till they are golden brown .Add onion onions and toss till onion
are cooked through and set aside.

Whisk together eggs.milk.pepper.salt cheese and set aside.

In a nonsticking tray arrange potatoes.

Add egg mixture.

Add shreded beef ham or bacon .

Oven bake at 165 degrees for maximimum 40 minutes checking regularly to see if they are cooked
through and set.

Remove and cut as desired .serve instantly for breakfast.

Serves 6 pax maximum

Fried Samp (with Egg and Corned Meat)

300g samp (manhunchu), cooked

1 small onion, chopped

2 medium carrots, cooked

2 large eggs, beaten

1/4 large green pepper, chopped

2 cloves garlic, chopped

4 tbsp oil, for frying

1 tsp curry powder

2 tsp tumeric

Quick Instructions

1. Gather your ingredients together which are 300g samp (manhunchu), cooked; 1 small onion,
chopped; 2 medium carrots, cooked; 2 large eggs, beaten; 1/4 large green pepper, chopped; 2 cloves
garlic, chopped; 4 tbsp pure vegetable oil; 1 tsp curry powder and 2 tsp tumeric.

2. Heat oil in pan. Add the eggs and stir as though you are making scrambled eggs. As soon as they
seem done, take them out of the pan and put them in a plate or bowl and set aside.

3. In the same pan, add onions, carrots, curry powder, tumeric and garlic. Cook for about 3 minutes,
stirring as you go.

75
4. Add corned meat (or shredded chicken if that’s what you’re using) and green pepper.

5. Stir until just combined.

6. Immediately add the samp and combine gently. Take set aside eggs and mix into the samp.

7. Your fried samp is ready!

Recipe for Buns

500g bread/plain flour (4cups)

250 ml milk

1 tsp salt

7g yeast/2 & quarter tsp

1 egg

50g butter

3Tbsp sugar

Method

Mix milk and butter and warm on the stove but do not boil the milk

Sift the flour and salt into a bowl and make a well in the middle.

Put the yeast and egg in the well.

Then sprinkle the sugar on the flour.

Pour the milk mixture into the well and mix thoroughly, it shouldn't runny

Knead the dough and put in an oiled bowl cover with a wet dish towel or plastic wrap.

Leave to rise until double in size

Knead aging to knock the air out of the dough after the first rise cut into smaller pieces and roll into
balls and place on a baking tray cover the tray with a wet cloth or plastic wrap

Let it rise again

When it doubles again in size bake in a preheated Oven. I ALWAYS BAKE MINE AT 180° FOR 25 MINS

For the glaze

Mix 2 x 2 tablespoon of sugar and one tablespoon water microwave for 20 sec

76
*What every woman needs in her kitchen*
1. A good working 4 plate stove with oven.

2. Full cutlery sets. Stainless steel. At least 2 sets of 6 table knives, forks, table spoons
and teaspoons. Then at least 12 more teaspoons. Nekuti izvi zvinogara zvakamera makumbo

3. At least 6 good dish towels. 2 of which must not be used and must remain new for
emergency

4. 2 sets of good quality pots. A set has different sizes including frying pans

5. Serving bowls, platters and serving spoons.

6. Table cloths, table mats, coasters and vases. Please note that when you set the
table, you either use the table cloth on its own or table mats only. Hazviiswe zvese ka1

7. Trays. Good quality trays. Food is not carried mumaoko or armpits. Even 1 cup of tea
is served in a tray.

8. Tea sets. Tea pot, sugar basin, milk jug, tea cups with saucers. Please note that tea
cup and coffee mug are 2 different things. At least 12 cups and saucers.

9. Side plates, soup bowls, dessert bowls. At least 2 sets of 6 . Please if your family is
bigger or dining table has 12 settings for example, double the quantity.

10. Knives. Bread knife, knives for meat etc. at least 2 chef’s knives and 4 other good
sharp ones.

11. Black kango pots for fire. At least 1 of each size.

12. Water glasses. Water jugs .Ladies, do not serve 6 people with different water glasses
in one tray, brown, floral, short, long no....,let’s have uniformity. Have simple clear plain water
glasses at least 24 then if you like fancy stuff like Luminarc and Crystal ranges you can do 2 sets of 6
each. Know that there are water glasses, cocktail, juice, whisky etc glasses.

13. Cooking spoons, have your mugoti, musika , metal, wooden and nylon cooking
spoons. Don’t use metal spoons in non stick, stone and cast iron cookware . You scrap off the
coating.

14. Bin. Every kitchen must have a good bin.

15. Hand washing dish, jug. Vanhu havagezeswi maoko nechigubhu chemazowe please

16. Iron and ironing board. Aim to have 2 irons. If budget allows make them 3. The one
is for everyday use, second one is back up and third one for your bedroom.

Food Type Seasoning

1. Beef - Basil, Bay Leaf, Black Pepper, Cayenne, Cumin, Curry Powder, Dry Mustard Powder, Garlic,
Green Pepper, Onion, Oregano, Rosemary, Sage, Thyme.

77
2. Fish - Bay Leaf, Cayenne, Curry Powder, Celery Seed, Chives, Dill, Fennel, Lemon Zest, Marjoram,
Mint, Dry Mustard Powder, Onion, Paprika, Parsley, Red Pepper, Saffron, Sage, Sesame Seed,
Tarragon, Thyme, Turmeric.

3. Lamb - Basil, Cinnamon, Cumin, Curry Powder, Garlic, Marjoram, Mint, Onion, Oregano,
Rosemary, Sage, Savory, Sesame Seed, Thyme.

4. Poultry - Basil, Bay Leaf, Cilantro, Cinnamon, Curry Powder, Garlic, Mace, Marjoram, Mint, Onion,
Paprika, Parsley, Rosemary, Sage, Saffron, Savory, Tarragon, Thyme.

5. Pork - Allspice, Caraway, Celery Seed, Cloves, Coriander, Fennel, Ginger, Juniper Berries, Dry
Mustard Powder, Paprika, Sage, Savory.

6. Veal - Bay Leaf, Black Pepper, Curry Powder, Dill, Ginger, Lemon, Marjoram, Mint, Oregano,
Paprika, Parsley, Saffron, Sage, Tarragon.

*Star this message musangove ve garlic ne ginger pa every meal*😜

*HOW TO CHOOSE MARGARINE FOR BAKING PURPOSES*

One of the most commonly asked questions when it comes to baking is, "Can i use this type of
margarine for baking or icing?" when chooosing margarine, select that brand that has 80% fat and
16-17% maximum moisture or water content.

The one type of margarine with a high fat content ensures a fluffly textured cake for it makes the
cake so soft and also flavourful.

You will notice that if you use poor and cheap brands of margarine like *ROMI* which have 25% fat
and above 50% moisture, your cake will not be soft and when you cream the margarine and sugar,
they will separate.

This is because there is too much water in it which results in the separation.

The logic is quite simple, *water and oil can never mix.*

78
When using the margarine for icing, moisture content is also very important. Never use those types
of margarines with high moisture contents.

Using high moisture content fats for icing will mean your buttercream icing will never be fluffy but
will be droopy and runny. This is called *curdling*.

As a baker, i have adjusted to using the following brands of margarine when i bake or ice.

*1. Stork Margarine To Bake.*

*2. Wooden Spoon both white and Yellow.*

*3. Rama.*

*4. Sunfoil*

*5. Gordon Bleu* (though it's not really nice for icing).

*6. Our very own☺☺☺- BUTTERCUP margarine*

*7. ZimGold*

Its always wise to check for the usage specifications on the package.

Normally they indicate that their margarine can be or cannot be used for:

Baking

Icing

Frying

Desserts

Rotis

Etc.

However, it can be a false promise.

But you can never go wrong if you adhere to fat and moisture contents.

Happy Baking

79
Road runner chicken stew
ingredients

2 kg free range chicken (road runner);

960 ml cold water;

1 medium onion;

3 medium tomatoes;

4 whole cloves garlic;

2 tbsp tomato soup powder;

1 tsp salt;

2 tbsp tomato sauce

1 tsp paprika.

Method

Chop your onions and tomatoes.

Cut your chicken, put it in the pot, add water (400 ml) and salt.

Close pot and bring to the boil until the water is finished (about 50 minutes, depending on how hot
your stove is).

Add whole garlic cloves and paprika. Fry the chicken until it is browned (about 15 minutes). Add
more water (500 ml).

Close pot once again and reduce heat. Let the chicken simmer gently until tender, cooked through
and the water is finished (about 25 minutes).

Fry the chicken for about a minute. Add the onions and tomatoes all at once and stir.

Close the pot again to give the tomatoes and onions time to cook (about 5 minutes). Mix tomato
soup powder with water (60 ml) to make a smooth paste. Pour this into the pot together with 2
tablespoons of tomato sauce. Stir and let this simmer for another 5-10 minutes.

Your road runner chicken stew is ready!

[05/08 7:52 am] +263 77 632 5969: For cheese....

1. Boil milk

2. Remove from heat

80
3. Add vinegar. Approx half a cup to a litre of milk. White vinegar or cider vinegar

4. Stir gently. Not long. Just until vinegar is dispersed evenly through milk

5. Let stand for about 20min

6. Strain it by placing a clean dishcloth in a rice strainer and pouring mixture into the cloth

7. Squeeze out excess water gently

8. You have soft cheese

9. Add salt to taste.

I add garlic or pepper or herbs or whatever I have that taste nice.

10. Fold it into the cloth and press put more liquid

Now...

You have cottage cheese.

Hang it to dry for about an hour.

Now you have feta cheese

The longer it hangs to dry the harder it becomes so experiment.

For Mozzarella...

1. Warm milk, do not boil. Test with your finger and remove from heat

2. Add vinegar as above

3. Stir gently but continuously until you can form a ball

4. Remove from whey (it's the water that stays behind) and squeeze excess whey out

5. Place ball of cheese in warm water for about 1 minute

6. Remove from water and squeeze excess water gently with your hands

7. Start kneading your cheese. Keep dipping it into the warm water until it's elastic.

8. Place in cold water for 1 min.

9. Remove and squeeze excess water.

81
Now you have mozarrela cheese. It melts nicely.

Here are some uses of lemon.

1.Getting rid of anti aging spots. Put lemon juice on the spots and leave for 15 minutes before rinsing
it out.

2.Dont spend your money on disinfectant. Mix 3 lemon juices with 3 spoons of castile soap and half
teaspoon of sea salt,mix it and put in a bottle. Use it anywhere in the house.

3.Lemon is used to whiten your nails if they are yellow. Squeeze lemon juice in a warm water and
soak your nails for 5 minutes.

4.Lemon can help one to stay young and healthy by drinking water containing lemon slices everyday.

5.Wash your face with lemon juice to lighten the complexion of the skin and remove blackheads.

6.Once a week wash your mouth with a cup of lemon juice to prevent bleeding from the gums and
toothache.

7.Lemon acts as antidrandruff. Put 2 spoons of lemon juice on your hair and massage your scalp.

8.Wash your armpits and apply baking soda mixed with lemon juice. It helps in fighting bad odors.

9.It helps in deodorizing garbage by putting a zest of lemon underneath your garbage.

10.You can refresh your room using lemon just cut the lemon into 4 and put in a bowl and leave it in
the room overnight.

11.You can have soft elbow by using lemon. By using lemon you will have smooth and clear skin on
the joints.

12.Lemon is a perfect disinfectant,use it to clean your cutting board. Rub your cutting board with
half lemon.

13.Get rid of pesticides on your vegetables and fruits by washing them with lemon.

14.You can use the lemon slices on your apples to avoid them from turning brown.

*Fried rice*

This is a quick fried rice like you get at your favorite restaurant hummy yummy. Eggs, baby
marrows,bell pepper, onion, garlic, carrots and soy sauce is all you need.

*WHAT IS NEEDED*

1 cups white rice

82
2 cups water

2/3 cup chopped carrots

1/2 cup baby marrows

1 chopped red/yellow onion

2 tablespoons vegetable oil

1-2 eggs

1teaspoon mixed herb spice

1big clove of garlic/2 small cloves

Salt to taste

1teaspoon honey(optional)

soy sauce/worchester sauce to taste sesame oil, to taste (optional)

1 chopped Bell pepper(optional)

*N.B you can use day old rice*

*HOW IT IS DONE*

In a saucepan combine rice and water. Bring to a boil, reduce heat cover, and simmer for 20
minutes.

In a small saucepan, boil carrots &marrows in water about 3 to 5 minutes and drain.

Heat wok over high heat. Pour in oil, then stir in carrots, marrows, onion,bell pepper&garlic cook
about a minute(60s). Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked
rice. Shake in soy sauce/worchester sauce and toss rice to coat. Drizzle with sesame oil and toss
again. Serve immediately whilst hot. This recipe is for 4 servings.

*you can add more veggies if you want or variety or even meat&poultry*

*Isn't that easy why do you not take this recipe into your home kitchen, bring that reastaurant
setting into your own home kitchen*.

For my recipes and more follow me on my social media pages Instagram, Facebook, Tumbrl, Twitter
& Pinterest. Subscribe to my blog to receive free recipes.

Tendy Culinary Focus Zim

www.tendyculinaryfocus.com

83
WAYS OF PREPARING BEETROOT
1. beetroot is cooked, peel and grate. Add tuna, bit of aromatic and mayonnaise.

2... Peel beetroot grate n grate in carrot. Add green apple n mayonaise all raw

3: Beetroot (grated) Pineapple (grated) Salad dressing (preferably sweet & sour) Mix all and
refrigerate. Try to drain the pineapple juice so that your salad doesn't rend up watery.

4: Boil ur beetroot and diced it, fry robots and onion den put chill I beef stock and baked beans den
add ur beetroot and dress with chutney

5: Boil ur beetroot and grate, dress with sweet chili sauce

6: When your beetroot is cooked, peel and grate. Add tuna, bit of aromatic and mayonnaise.

7: Cooked beetroot grated (make sure its cold)

Bananas mashed Fresh cream. Combine everything.

Refrigerate. Yummy

8: Peel and grate raw beetroot, fry onion and robots den fry ur beetroot for 5 minutes or 10 minutes
den add little spicy BT Six gun put aside to cool den add tuna and mayonnaise. Boil beetroot and cut
in cubes Chop your red onion and mix with beetroot..

Chiffon Cake

INGREDIENTS:

2 1/2 cups cake flour

1 cup sugar

1 1/2 tsp baking powder

1/4 tsp salt

4egg yolks

1/4 cup cocoa .bloom in 1 cup boiling water and set aside

1/2 cup oil

MERINGUE:

4egg whites

1/2 cup sugar

1/2 tsp cream of tartar

Procedure:

84
For the batter:

1. Combine all dry ingredients.

2. Make a well in the center the pour egg yolks,oil and hot water cocoa mixture

3. Mix together until smooth and well blended.

For the Meringue:

1. Beat egg whites and cream of tartar until stiff.

2. Add sugar gradually while beating continuously.

3. Pour batter mixture and mix well using a folding method.

4. Bake until done.

*Dombolo*( *dumpling) **recipe*

Flour

Sugar

Salt

Yeast

Mix the ingredients

Let the dough rise for some minutes

Put the dough in a plastic.

Place the plastic with dough in boiling water. Let it boil for some minutes.

Remove your dombolo from the pot..

*Pizza* *from* *dombolo*

Slice the dombolo

Smear the tomato sauce on your dombolo slices.

Put roasted bacon or sliced beef.

Put sliced chips on top

Put cut green shallots

Finally put spices of your choice and cheese esp Mozarella

Bake in an oven

Remove and your pizza is ready

85
Pizza
2 cups Plain Flour

2 tsp instant yeast

1 tsp sugar

1 tsp salt

Lukewarm water

Method

Sieve flour in a bowl then add yeast, Sugar, Salt, and mix

Add lukewarm water a little at a time until the dough formed is thick and does not stick to hands

Knead for some time until dough is soft and elastic

Cover with a dish towel at a warm place and let it rise for 30 mins or until it doubles in size

Toppings

1 cup grated mozarella

1/4 cup tomato paste or puree

chopped pineapple and chopped bacon

chopped onions

Method

Roll bread dough to 5m and cut to desired size and shape

Spread tomato puree then sprinkle filling

Sprinkle cheese on top and bake for 10mins

Mr bee's madeira
2eggs

125g margarine (halfcup)

1teaspoon vanilla essence

1 and half cup flour

2teaspoons baking powder

3/4cup sugar

1/2cup milk

86
Preheat oven to 180degrease.

Line your loaf tin with parchment paper.

In a bowl,using a mixer cream the butter and sugar and add the vanilla.

Add one egg at a time mixing well after each addition. Add milk and mix well. Sift flour and baking
powder. Add the egg mixture and mix for 30seconds to 1minute.

Pour to your loaf tin and bake for 55minutes to 1hour.

Notes

You can add lemon and lemon zest.

For chocolate madeira add 2tablespoons cocoa.

For fruit madeira add one cup mixed fruits.

For almond add a few drops of almond essence.

For orrange madeira add juice and zest of one orange.

For cherry madeira add 100g cheries.

For buttermilk maderira use lacto and replace milk

You can bake in an 8inch tin if you dont have a loaf tin.

Cake baby by mr bee 0772680164

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*TYPES OF ICING*

*GLACE ICING*

85g sifted icing sugar,2tbsp warm water, 1 to 2 drops of food colouring(optional)

1.Whisk icing sugar and warm water until smooth and thick

2.Add colouring if using and whisk again pour over cake

*BASIC BUTTER ICING*

100g butter softened,250g icing sugar sifted,1tspn vanilla essence,a little milk to mix

1.Cream butter until creamy add icing sugar , vanilla and beat again until smooth and fluffy and
spreadable

2.Do not over beat as it will become runny

87
*GANACHE ICING*

100g dark chocolate,30ml (2tbsp)butter,50ml fresh cream

1.Combine all ingredients in a small pot and cook over low heat stirring frequently until melted

2.Use a pallete knife or spatula to spread over cake

*ROYAL ICING*

4egg whites,4cups icing sugar,1tspn lemon extract or essence

1.Beat egg whites until in a clean bowl with a mixer at high speed until foamy

2.Gradually add icing sugar and lemon extract beat at high speed until thickened

*WHIPPED CREAM*

400g fresh cream(chilled for 2 hours or more),4 or 5 tbsp icing sugar,1/4 tspn vanilla essence

*Chill mixing bowl and attachments in the freezer before mixing*

1.Place fresh cream in a bowl whisk with a hand mixer until double in volume and foaming soft peaks

2.Fold in icing sugar and mix in gently

[1/20, 14:32] Angielove: Different types of cake coverings

Warning: this is a long write up and only those ready to learn will read to the end.

Buttercream

Buttercream is made by creaming butter until pale with icing sugar, vanilla and milk. This soft,
buttery icing can be spread over a cake or piped into patterns. It can also be flavoured with colour or
chocolate and is perfect for small cakes, like cupcakes. Buttercream hardens on refrigeration, and
does not keep for more than a few days. Remember to keep this icing cool as it icing melts easily.

Buttercream

125 g unsalted butter, softened

1½ cups (240 g) icing sugar, sifted

2 tablespoons milk

88
Beat butter in a small bowl with electric mixer until as white as possible. Gradually beat in half the
icing sugar, milk, then remaining icing sugar. Flavour and colour as desired.

Fondant

This stiff and shiny icing can be kneaded and rolled out to cover fruit or chocolate mud cakes, often
over a layer of marzipan. Since its firmness helps keep cakes fresh, it is often used for big cakes,
wedding cakes and cakes that require traveling.

Fondant can be made at home although it's usually purchased in a ready-to-use block especially
overseas where everything is made easy. It comes in white and ivory shades, but can be tinted to
any colour.

Fondant icing recipes

Gelatine

Glycerine

Glucose

Cmc

Icing sugar

Or

Egg whites

Icing sugar

Cmc

Crisco

Masrshmellows

Meringue

This typically American-style frosting is made from egg whites, caster sugar and water. It is whipped
and then spread with a palette knife onto the cake to create an edible looking icing that looks
particularly striking when decorated with fresh flowers. Be warned though, you must act quickly
when icing your cake as it sets within moments of coming off the heat.

American-style meringue frosting

89
2 egg whites

425 g caster sugar

100 mL water

Ganache

300 mL cream

600 g chocolate

Boil cream, then remove from the heat. Add the chopped chocolate and mix until the ganache is
smooth. Allow the icing to cool completely before using, and if it's too hard gently heat in the
microwave to return to a spreadable consistency.

Cream cheese icing

The combination of cream cheese, butter and icing sugar makes a delicious fluffy, cream-coloured
icing. Cream cheese icing traditionally decorates carrot cakes and cupcakes. It can be smoothed to a
relatively even finish, or fluffed up for a more casual cake.

Cream cheese icing

30 g butter, softened

80 g cream cheese, softened

1½ cups (240 g) icing sugar, sifted

Beat butter and cheese in a small bowl with an electric mixer until light and airy. Gradually beat in
sifted icing sugar until the icing is fluffy.

Royal icing

Often confused with fondant, royal icing is a white meringue-like mixture made from egg whites and
icing sugar. Royal icing is easily made at home, and has multiple uses. Becoming rock-hard once set,
it is ideal for attaching decorations to cakes and is a popular icing for piping.

90
Royal icing

1½ cups pure icing sugar, sifted

1 egg white

Flavour

Lightly beat egg white in a small bowl. Add icing sugar one tablespoonful at a time, beating well after
each addition. When icing reaches the desired consistency, add flavour of your choice well.

*Potato fritters*.
2 large potatoes coarsley grated ;

2 tbsp grated onion ;

1 tsp salt ;

a lil black pepper;

1-2 tbsp self raising flour ;

1 egg well beaten ;

1 tbsp lemon juice ;

oil for shallow frying

*METHOD* In a bowl mix potatoes,onion,lemon juice ,flour ,seasoning and beaten egg;

drop tablespoonfuls of the mixture into hot oil and fry til golden brown on both sides.Drain on
greaseproof paper or cooling rack. Serve with sausage or liver.

Can be served individually as a starter or as an accompaniment to a main dish. *Chefs

tips*✍�

-drain potato juice from grated potatoes before mixing with other ingredients

Chiffon lemon poppy seed

2 cupscake flour

4 teaspoons baking powder

½ t salt

1½ cups castor sugar

1tablespoon poppy seed

½ cup sunflower oil

1tablespoon lemon zest

91
1tablespoon lemon juice

Drops of egg yellow colour

2tablespoon cornstarch

¾ cup fresh milk

6 XL eggs,
separated

1 teaspoons lemon essence

1teaspoon vanilla essence

2teaspoon vinegar

*Method*

1. Preheat the oven to 180ºC. Line and grease 2x8inch tins. Put your poppy seed to the milk to
soften them for five minutes.

2. Sift the flour, baking powder, cornstarch, salt and half of the castor sugar 6 times.

3. In a separate bowl, beat the oil, milk, egg yolks,lemon juice, lemon and vanilla essence until pale
and yellow and stir into the flour mixture.

4. In a large mixing bowl, beat the egg whites with the vinegar until soft peaks form.

5. Gradually add remaining sugar and continue beating until stiff and glossy.Set aside.

6. Using a metal spoon gently stir a third of the egg white mixture into the batter to lighten it before
folding in the remaining egg whites. Scrape the bottom of the bowl to ensure the batter is well
blended.

7. Pour the batter into the greased and lined tins. Bake for 55-60 minutes.

The moment the cakes are out of the oven turn them over to a cooling rack to avoid shrinking

For vanilla cake omit poppy seed,lemon juice and essence.

Cake baby by Mr bee 263772680164

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*Fruitcake*
1st stage

1 cup oil

2 tbsp Treacle

1 cup strong coffee/ Brandy Chateau

1 Big orange Zest Grated

500g mixed fruits

Method

92
Mix all ingredients n bring to boil

2nd Stage

2 and half cups Snowflake flour selfraising

2 Tbspn Cinnamon

1 heaped cup old fashioned sugar

4 large eggs

Method

Beat eggs and sugar a little at a tyme until finished

Add the previously boiled mixture,Mix well with a wooden spoon

Mix flour and spices ina separate bowl

Add the dry ingredients a little at a time to the creamed mixture until finished

Bake at 140 degrees for 1-2hrs

*Boiled fruit cake*

ingredients

2 cups chopped dried mixed fruit

1 cup roughly chopped glace

1/4 cup candied mixed citrus peel

1/2 cup chopped walnuts

1 1/2 cups white sugar

3/4, cup butter

1 cup milk

1 teaspoon mixed spice

2/3 teaspoon baking soda

2 2/3 cups self raising flour

2 eggs

Directions

Prep

20 m

Cook

2 h 10 m

93
Ready In

2 h 40 m

Preheat oven to 325 degrees F (160 degrees C). Line one 8x3 inch round cake tin with parchment
paper.

1 In a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk,
mixed spice, and baking soda. Bring to a boil, and simmer for 5 minutes. Let the mixture cool to
room temperature.

2 Stir in flour and eggs. Pour into the prepared pan. Wrap outside of pan with brown paper or
newspaper.

3 Bake at 325 degrees F (160 degrees C) for 40 minutes, then reduce temperature to 300 degrees F
(150 degrees C), and continue to baking cake for 1 1/2 hours. Remove cake from oven, and allow to
cool in the tin for 5 minutes, then turn it out onto a cooling rack, remove paper, and cool
completely. Cake can be stored for up to 6 months wrapped in foil and in an airtight tin

*Fruit cake 6inch*

500g mixed fruit

90g margarine

1 cup brown sugar

2 tblsp treacle

1 cup brandy

2 cups flour

2 eggs

1 tsp mixed spice

1/2 tsp soda mixed wt 1 tbsp water

1/2 cup red cherries (optional) preheat oven 140deg boil first 5 ing fo 5 min leave to cool n add 1/2
tsp soda mixed wt 1 tbsp grease n line tin sift flour wt mixed spice add gradlly to boiling mixture
together wt beaten eggs mix wel bake for 2 hrs

*Mature fruit Cake*

1 cup château

1 cup old fashioned sugar

500g mixed fruits

4 eggs

94
1 cup cherries

1 tsp soda

3 cups flour

1 grated orange rind

100g marge

3 TBS treacle

1 TBS mixed spice

1 tsp cinnamon

Preahet oven to 140°

Put marge, mixed fruit, sugar, treacle, brandy in a pot n boil fr5 min. immediately add soda.

Leave to cool

Sift rest if dry ingredients in a separate bowl.

Add beaten egfs to fruit mixture. Fold in dry ingredients and put in a lined tin

Place oven tray with hot water in bottom shelf of oven. place ur making tin in middle shelf n bake fr
2 hours.

*Brandy Fruit Cake*

2 cups mix dry fruit

( raisins, dates, dry pineapple,dry ginger, cherries & sultanas)

1 cup water

1 cup sugar

1/2 pound butter

1 tsp baking soda

2 cups all purpose flour

1 egg

1. Add fruit, water, sugar & butter together in pot

2.Boil for 5 min & let cool

3.Add baking soda, when still warm

4. Add flour & egg ( all ready mixed together)

5. Mix well

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6. Grease you pan really well

7. Bake at 350 'F for 1 1/2 to 2 hours

8. Every 2nd week pour over 1 tsp of brandy

Tips: Cover your fruit cake with paper towel first then tinfoil.Then in a ziplock container. I keep my
fruit cake on top of my refrigerator. You want to start your fruit cake 3 months before Christmas. 1
1/2 months into it, flip your cake and pour the brandy on the bottom of the cake. That way its nice
and moist all around.

*Fruit cake*
Recipe

Boil together

1 cup sugar

3 cups mixed fruit

1/2cup chopped cherries

250g butter

1 cup boiling water

1/2cup Brandy

1 teaspoon mixed spice

1/2 cup mixed peel

Leave to cool

Mix

2 teaspoon bicarbonate soda

4 well beaten eggs

2 cups flour

Mix all ingredients together bake for 1 hour at 160 low heat

is best for fruit cakes .

While cake is still warm poke the cake with a tooth pick of

fork ,drizzle brandy on top . Wrap in cling wrap then foil .

Leave to mature for 6weeks .

*Christmas cake*

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1kg mixed dried fruits (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
zest and juice 1 orange zest and juice 1 lemon

150ml brandy, Sherry, whisky or rum, plus extra for feeding

250g pack butter, softened

200g light soft brown sugar

175g plain flour

100g ground almonds

½ tsp baking powder

2 tsp mixed spice

1 tsp ground cinnamon

¼ tsp ground cloves

100g flaked almonds

4 large eggs

1 tsp vanilla extract

1.Put the dried fruit, zests and juice, alcohol, butter and sugar in a large pan set over a medium heat.
Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl
and leave to cool for 30 mins.

2.Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking
parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.

3.Add the remaining ingredients to the fruit mixture and stir well, making sure there are no pockets
of flour. Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven
for 2 hrs.

4.Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your
chosen alcohol. Leave the cake to cool completely in the tin.

5.To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp
alcohol every fortnight, until you ice it. Don’t feed the cake for the final week to give the surface a
chance to dry before icing. Iyiiiii inoitahere

EGG ROLL

INGREDIENTS

Flour -2cups

Sugar - 2tbsp

Margarine- 2tbsb

Baking powder- 1tsp

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Egg- 1

Salt- ½tsp

Nutmeg- ½tsp

Boiled egg- 5

Water- 10tbsp

PROCEDURE

- in a bowl add your flour, sugar,baking powder, salt, margarine, and 1 beaten egg. Mix all together.
Add water to these flour mixture. Mix well till it make a dough.

- after mixing, cover the dough set aside for 20min.

- remove the dough from the bowl and place on a clean surface, knead fir 5mins

- divide the dough into 5 piece.

- take one dough and put it on your palm so that it will make it flat ,then put 1 egg in the dough and
roll it very well . do this for the remaining egg.

-Place a pot on the cooker and fill with enough oil to deep-fry the egg roll

-When it is hot, drop each egg roll in the oil gently and reduce the heat to medium. Fry for about 7-
10 minutes.

Take out of the oil and allow to drain.

Banana cake
2cups flour

1 cup sugar

1 1/4 teaspoon baking powder

1teaspoon cinnamon

1/2teaspoon salt

1/2teaspoon soda

1cup milk/lacto

2eggs lightly beaten

3 to 4 bananas

1/2cup oil

1teaspoon vanilla essence

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Preheat oven to 180 degrees. Generously grease and line baking pan and set aside.

In a large bowl stir together,flour,sugar ,baking powder,cinnamon,salt and soda.

In a medium bowl combine,milk,eggs.banana,oil and vanilla.

Add egg mixture all at once to the flour mixture.

Beat with electric mixture on medium to high for 2minutes.

Spoon batter into pan,spread evenly.

Bake for about 45 to 55minutes or until wooden tooth pick inserted in the centre comes out clean.

Cool in pan on wire rack for ten minutes.

Remove from pan cool completely on wire rack and ice as desired

Simple milk scones

2cups all purpose flour

1/4tsp salt

2.5tbs sugar

1tbs baking powder

1/4cup very cold butter cut into little cubes

Very cold whole milk to mix

In a bowl mix flour, salt, sugar, baking powder. Rub in the cold butter with fingertips to make a
coarse crumbly mixture. Add cold milk little by little until you get a soft dough ( sorry I don't measure
the milk). Don't knead or over mix the dough because developing gluten will make the scones tough.

Put the dough on a well floured surface, pat it into 2.5cm thickness then cut out the scones with a
floured biscuit cutter or improvise with a water glass. The cut edges will allow the scones to rise
beautifully as they bake( don't attempt to shape into balls).

Place the scones on a baking sheet lined with a lightly greased parchment paper and brush the tops
generously with milk. Bake in preheated oven 400F until light golden brown. Serve with tea or
beverage of your choice plain as they are or with butter/whipped cream/jam.

Happy cooking ladies😊

MAYONNAISE SCONES-

INGREDIENTS:

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2cups self-raising flour,

4tblspns mayonnaise,

1cup milk,

1tspn sugar and 1/2teaspoon salt.

METHOD: Mix all ingredients in a mixing bowl for about 2mins with a spoon. Spray muffin pan & fill it
2/3full and bake in a preheated oven @ 230deg celc for 10-12mins or until golden brown

High Rise Scones

Ingredients

1 cup plain flour

½ cup buttermilk

¼ cup butter, chilled and chopped

⅛ cup caster sugar

1½ teaspoon baking powder

½ teaspoon salt

1 egg, lightly beaten

METHOD

Buttermilk is made by adding a tablespoon of lemon juice or vinegar to a cup of milk

Preheat oven to 220°C.

Sift together flour, salt & baking powder into a cold bowl.

Rub or beat in cold butter until flour forms a fine breadcrumb consistency.

Mix in sugar.

Make a well in centre, add buttermilk & mix using a knife.

Gently bring dough together into a ball, place on a floured surface & press or roll out gently to a
thickness of 2-3 cm.

Cut out scones with a lightly floured cutter to preferred shape/ size.

Place on a lined & lightly floured baking tray.

Brush with beaten egg.

Bake for approximately 12 minutes or until risen & golden.

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Allow to cool on a wire cooling rack, then serve as desired.

Lacto scones

Ingredients

Lacto 250ml

Cake flour 625g

Castor sugar 75g

Butter 63g

Baking powder 30g

Vanilla essence 5ml

Whole eggs 2

Mix all dry ingredients and butter to form a sandy mixture

Add eggs, lacto and vanilla essence

Roll the dough evenly

Cut into preferred shapes

Egg wash and bake at 170 degrees for 10 - 15 mins

They so soft and very fluffy.

Ring Doughnuts

Ingredients

500g cake flour

3 tbsp sugar

1x 10 g yeast sachet

1 extra large egg

30 g butter

250 ml boiling water

200ml milk

1 tspn vanilla extract

1/4 tspn salt

750 ml vegetable oil for frying

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50g caster sugar for coating

Method

1.Dissolve sugar and butter in 1 cup of boiling water and leave to cool,add beaten egg,milk ,vanilla

2.Combine flour and yeast in a large bowl, add wet ingredients and mix to a soft dough,knead on a
lightly floured board and put dough in an oiled bowl,cover with clingfilm or wet kitchen towel and
leave to rise for 1 hour until doubled in size

3.Roll out dough on a floured board to 2cm thickness cut out rounds using a pastry cutter and gently
press

Rich beef & spinach curry.

500g beef rump,cubes.

1onion chopped

2 cloves crushed garlic

1 tbsp ginger,grated

2tomatoes chopped

100g spinach chopped

1knorrox beef stock cube

175 ml plain yoghurt

1 tbsp rajah mild & spicy

Fresh coriander (optional)

Method:

Fry beef in 1 tbsp of oil until browned, removed from pot & set aside.

Add some extra oil if necessary & fry onion until browned,thn add ginger, garlic.Rajah mild & spicy &
Fry for 30 second.

Return beef to pot & add tomatoes, yoghurt,knorrox beef stock cube &1/2 cup water.

Bring to boil,thn reduce heat & simmer for 20 mins.

Stir in spinach & simmer for for 10 mins or until beef is tender & sauce reaches desired consistency.

Garnish with coriander & serve with rice.

Potato curry
1/4 cup (60ml) oil

2 onions , sliced

1 clove garlic, crushed

4 potatoes, peeled and diced

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1/2 tsp (2.5ml) each: ground turmeric, cumin , cinnamon, cardamom, black pepper, ginge and chilli
powder

1/2 tsp (2.5ml) sugar

1 tbsp (15ml) coconut milk

1 Cup (440ml) canned tomatoes, drained and liquid reserved

1 cup water (250ml)

Method

Heat oil, add onion and fry until transparent ( or microwave on high 2 minutes) . Add garlic and
potatoes and fry 2 minutes more. Add remaining ingredients, bring to a boil and simmer 30 minutes
or until patato is cooked.

Serve curry with rice and accompaniments in separate bowls.

Just some few tips on wat to cook for the family

Easy foods with easy n cheap ingredients

🔶breakfast

Make samoosas

Bake muffins

Egg chop

French toast

Make ham & cheese sandwiches

Chicken n mayo sandwiche

🔶 salads

Bean n egg

Baked beans you boil eggs you cut in cubes add salad cream

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Coleslaw

Can b red or white cabbage

Grate carrots add raisings add salad cream

Egg potato salad

Boil potatoes add boiled eggs

Add salad cream

Beetrot salad

Grate betroot crate carrots add salad cream

🔶Desserts

Buy pudding, add a cup of milk stir til thick put in fridge to chill the serve

Fruit salad

Cut cubs of apples, pineapple, bananas, add fresh cream put in fridge to chill then serve

Buy waffers serve along with ice cream

Buy jelly prepare it put in fridge serve with ice cream

Its festive prepare food yakawanda make it a buffet

Muboora Recipe (Pumpkin leaves)

1/2 kg pumpkin leaves, peeled, washed and chopped roughly

I medium onion chopped

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3 medium fresh tomatoes chopped

1 teaspoon black pepper

1 tablespoon vegetable oil

I/2 teaspoon bicarbonate of soda

1 teaspoon curry powder (madras)

Salt to season

Method

1. In a medium sized pot, place 1 cup of water and leave until it starts to boil. Add bicarbonate of
soda, it should sizzle in the water, creating almost a white foam.

2. Immediately add the pumpkin leaves and leave to cook for a minute or two. Add vegetable oil,
onions and tomatoes and stir in mixing ingredients well.

3. Add madras and black pepper then season with salt and leave to cook for 20-25mins until leaves
are soft and well-wilted and almost a quarter of stock is left.

4. Serve with sadza while piping hot.

VANILLA CUPCAKES

2 1/2 cups (325g) all purpose flour

2 cups (414g) sugar

3 tsp baking powder

1 tsp salt

1 cup (240ml) milk

1/2 cup (120ml) vegetable oil

1 tbsp vanilla extract

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2 large eggs

1 cup (240ml) water

VANILLA FROSTING

1/2 cup (112g) salted butter, room temperature

1/2 cup (95g) shortening

4 cups (460g) powdered sugar

1 1/2 tsp vanilla extract

2–3 tbsp (30-45ml) water or milk

INSTRUCTIONS

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.

2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.

3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

4. Add the wet ingredients to the dry ingredients and beat until well combined.

5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the
sides of the bowl as needed to make sure everything is well combined. Please note that the batter
will be very thin.

6. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out
with a few moist crumbs.

7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to
finish cooling.

8. To make the frosting, combine the butter and shortening in a large mixer bowl and mix until
smooth.

9. Add 2 cups of powdered sugar and mix until smooth.

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10. Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.

11. Add remaining powdered sugar and mix until smooth.

12. Add remaining water or milk as needed and mix until smooth.

13. Pipe the frosting onto the cupcakes. I used Ateco tip 844.

Nyevhe (spider flower leaves)

Ingredients

Method

Serves 4, Prep time 5 min, Cooking time 40 min

1. Have your ingredients ready.

2. Put cold water in the saucepan and add the Nyevhe. Let this soak for about 30

minutes.

3. After 30 minutes, drain the vegetables using a sieve or colander. Throw the water away and put
fresh water. Add salt to this water and bring it to the boil. Add the Nyevhe.

4. Close your saucepan and let this boil for 30 minutes.

5. Drain the vegetables and put the remaining water in a cup.

6. Using the same saucepan, heat oil in pan. Add onions and cook them for about

2 minutes. Add tomatoes (2 medium) and cook them through for a further 3 minutes.

7. Take the Nyevhe and some of the remaining liquid which you placed in the cup.

Add this to the tomato and onion mixture. Let this simmer for 5 minutes. Serve your Nyevhe with
sadza/ isitshwala (pap). Enjoy

Spinach recipes

*creamed spinach*

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1 bunch spinach

Half cup milk

2 tablespoons Cream of Mushroom soup (knorr)

1 tablespoon cooking oil

Salt

Heat oil in a pan

Add chopped spinash

Add salt

Fry until half way cooked

Add milk

Add mushroom soup

Stir well and simmer until thick

*SPINACH STEW*
is not only so delicious but quick and simple.

Ingredients:

· 300g sliced spinach

· ½ kg of chicken

· 2 onions, sliced

· 2 fresh tomatoes, diced

· 1 gloves of garlic , crushed

· 1 tsp fresh ginger, grated

· 100ml of oil

· Pepper

· 1 tsp chili powder

· 1 tsp curry powder

· Salt

· 1 bouillon cube

Instructions:

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Heat the oil and add the chicken. Add the onion, garlic, ginger, the curry powder and black pepper.
Stir fry for 2 minutes.

Add one and half cup of water, cover and cook for 15 minutes. Then add the tomatoes and cook for
5 more minutes.

Add the sliced spinach with the chili pepper, bouillon cube and salt to your taste. Don’t add water,
just cover the saucepan and cook on low heat for 15minutes.

When ready serve with rice or fufu.

Nhopi Recipe

2 medium sized butternuts

1 tbsp margarine (or butter depending on preference)

2 tbsp brown sugar

2 tbsp peanut butter

60ml fresh milk

Pinch of salt

Quick Instructions

1. Gather the ingredients together and get ready to start.

2. Wash butternuts (2 medium sized butternuts) and peel then wash butternuts again.

3. Cut, de-seed and cut the butternut into rough chunks.

4. Put butternut chunks into pot, add water and sugar (2 tbsp brown granulated sugar).

5. Add pinch of salt, cover and cook for 20 minutes. or until they’re soft and easy to pierce using a
fork, mash butternut then add margarine (1 tbsp) or butter.

6. Pour milk (60 ml) and mash. Add peanut butter (2 tbsp) and mash.

7. Your nhopi is ready!

*PIE DOUGH RECIPE*

FOR THE CRUST DOUGH

250 g(2 cups) all purpose flour/plain flour

1/2 tsp salt

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1/2 cup cold butter

1 egg yolk

4 tbsp (1/4 cup) of cold ice water, u can use whole egg by adjusting the water u use.

METHOD

🔷 u can use a food processor if you have mix flour, butter, salt mix gently add egg yolk mix into
crumbs if the dough is too add more cold water mix gently.

🔷wrap the dough and keep it in the refrigerator at least an hour.

🔷 at first ,the dough looks very dry,keep rolling between 2 sheets of cling wrap.

🔷 cut into circles 10 cm in diameter.

🔷keep the remaining dough in the fridge when you are working on the first session.

🔷Now take your filling try not to fill too much I use egg whites as my glue (u can use water)

🔷Store the finished pies in the refrigerator while you finished the rest.

🔷Put in a refrigerator for 30 mins before baking

🔷Dab with egg yolk

🔷Bake for 25 minutes,pre heated oven or until golden brown.

Cottage Pie

Prep

15 mins

Cook

1 hr 15 mins

Total

1 hr 30 mins

One of the greatest comfort foods of all time! A ground beef (mince) filling in a tasty gravy, topped
with mashed potato. Make it a Shepherd's Pie simply by swapping the beef for lamb. This is my most
used classic recipe - see notes for optional extras.

Course: Dinner

Servings: 5 - 6

Calories: 611 kcal

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Author: Nagi | RecipeTin Eats

Ingredients

1 1/2 tbsp olive oil

2 garlic cloves , minced

1 onion , finely chopped

1 carrot , finely chopped*

1 rib celery , finely chopped*

750 g / 1.5 lb ground beef (mince)

1/4 cup / 40 g flour (plain)

1/4 cup / 55g tomato paste

2 cups / 500 ml beef stock / broth

1/2 cup / 125 ml red wine (or water)

1 beef bouillon cube , crumbled

2 tbsp Worcestershire sauce

1 tsp dried thyme or 3 sprigs fresh thyme

2 dried bay leaves

Topping

1.2 kg / 2.5 lb potatoes , peeled and cut into 2.5cm / 1" cubes

2/3 cup / 165 ml milk

2 tbsp / 30g butter

Nutmeg (optional)

Olive oil or melted butter, for drizzling

Instructions

1. Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then
add carrots and celery. Cook for 3 minutes or until softened and sweet.

2. Turn heat up to high. Add beef and cook, breaking it up as you go, until browned.

3. Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce,
thyme and bay leaves.

4. Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium high. Cook
for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency (Note 1) (see
video).

5. Transfer to 6 cup pie dish (1.5 litre / quart). Cover, then refrigerate to cool for 1 - 2 hours or
overnight (optional, Note 2)

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Assemble Pie

1. Preheat oven to 180C/350F.

2. Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off
stove. Shake briefly and allow to steam dry for 30 seconds or so (Note 3).

3. Add butter and mash until melted, then add milk and salt (+ optional nutmeg). Mash until smooth.

4. Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits), drizzle
with olive oil.

5. Bake for 25 - 30 minutes or until golden on top and bubbling on the edges. Stick a knife into the
middle to ensure it is piping hot.

6. Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.

Notes

* Carrots and celery are used to make a truly great mirepoix / soffrritto flavour base for this pie.
However, they can be omitted, but add 1 tsp of sugar instead.

1. Whatever the thickness of the sauce when you pour it into the tin, that's what it will be once
baked - no steam escapes while baking to allow it to reduce any further. So keep cooking until it's
the consistency you want.

2. Cooling the filling ensures that the potato doesn't sink into the filling and makes it much easier to
spread. If you are in a rush - as I often am - pop it in the freezer while you make the potato. That
works pretty well.

3. Watery potatoes drops excess liquid while baking into the filling which makes the sauce watery.
So don't skip the step of steam drying the potatoes!

Also, make sure the mash is hot when spreading onto the pie. Cold mash is hard and so it is harder
to dollop / spread onto the pie.

4. Variations: If I'm making this for company or am on a calorie-blow-out mission, I add a big handful
of cheese into the potato and also top with more cheese before baking. It doesn't need it, it's a
bonus.

Home Made Pudding

Ingredients

• 1 cup sugar
(i used quarter cup sugar)

• 1/4 cup corn starch

• 1/2 teaspoon salt

• 4 cups milk

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• 1 1/2 teaspoons vanilla essence

• 2 tablespoons butter

Directions

1. Whisk together sugar, cornstarch and salt in a small bowl and set aside.

2. Pour the milk into a medium saucepan set over medium heat and allow to heat until bubble
form around the edges. Slowly add the sugar mixture into the hot milk, whisking constantly. Make
sure that the mixture does not heat to the point of reaching a boil.

3. Cook the mixture until the pudding thickens and coats that back of metal spoon.

4. Remove the pudding from the heat and whisk in the vanilla essence and the butter. Whisk
until completely combined.

5. Transfer to an airtight container or a bowl and cover. Chill for at least one hour to overnight
before serving.

JOLLOF RICE RECIPE

Ingredients

¼ cup of cooking oil

2 or 3 medium sized onion,

3 tbsp tomato paste / puree and continue to fry.

Blend the following

4 or 5 medium sized tomatoes roughly chopped

1 red bell pepper, roughly chopped

4 to 5cm piece of ginger

1 or 2 scotch bonnet peppers (optional as this is very hot)

Roughly chopped onion – the one you set aside earlier.

A bit of water•

2 cups of rice – I personally prefer Basmati rice

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• Chicken stock

•salt to taste if needed

•½ tsp curry powder

•½ tsp thyme•1 tsp All-purpose seasoning / Jumbo seasoning

•Knorr or Maggie stock cube

Paprika•bay leaves•

Water, as needed

Instructions

In a medium sized pot, heat your oil on medium-high heat.

Once the oil is heated add finely chopped onions you set aside and fry just until they start to turn
golden brown.

add the tomato paste and fry for 2-3 minutes.

Then add the blended tomato mixture and fry the mixture with the onions and tomato paste.

Make sure you stir consistently so that the tomato mixture does not burn.

Fry on low to medium heat until all the water has evaporated and you have a rich thick tomato
sauce.

I normally leave my stove on number 4 for about 30 to 45 minutes to ensure that the tomato stew is
perfectly done and that all the water has evaporated.

You know your tomato sauce is done when the water has evaporated and the oil is floating on top.

Add your seasonings (salt, curry powder, thyme, all purpose seasoning, and the Knorr stock cube or
other spices you like) and your chicken stock and let boil for a few minutes.

Add your rice and mix well as well as bay leave. The liquid in pot should just cover the rice by about
1cm. Stir continuously for the rice not to burn. Once the rice start bubbling / boiling, reduce the
heat to a low setting, I cook mine on 3 or 4.

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Cover the pot with FOIL to trap the steam and leave for about 25 or so minutes until all the liquid
has dried up. The steam is what cooks the rice. Once cooked, stir the rice serve and enjoy.

TIPS TO A TASY JOLLOF

1. A tasty tomato stew is what makes the jollof. You need a decent amount of oilto make the tasty
tomato stew. The aim is to fry your tomatoes and not boil them. Once your tomato stew is done you
can remove some but not all of oil.

2. Jollof rice is not cooked with plenty water, but by steam, low heat and patients. The foil therefore
traps the steam and cooks your rice as long as yourstove is on low setting, your rice should not burn.

3. Scotch bonnet gives your jollof that nice flavour. If you cannot handle the hotness of the scotch
bonnet, you can just throw a whole scotch bonnet without cutting when cooking then remove it
once your rice is done.

4. Other things you can add for a tasty jollof are fried or grilled meat and vegetables.

5. You can also add a bit of mixed veg, corned beef or tuna to your jollof just after your stewis done,
I tend to use a third of a tin of corned beef, chop it up and throw it in. before my rice. You will not
even see the corned beef but you will taste the difference.

With jollof practice makes perfect. I watched a lot of Ghanaian you tube channels and learnt and
modified till I got my recipe right.

Grilled kariba bream

Ingredients

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ground black pepper

116