1

RECIPE BOOK

Simply divine mango and granola tarts

Makes: 6
Preparation time: 40 min

INGREDIENTS

1 ½ cups jungle oats

¼ cup sunflower seeds
½ cup black sesame seeds

January 14, 1900 Feb 22 1

 2

Pinch of ground cinnamon

1 teaspoon vanilla extract
¼ cup runny honey
FILLING
1 egg white
1 cup thick vanilla yoghurt
½ mango, cubed

METHOD
1.Preheat the oven to 180`C.
2.Spray round foil cups (size +- 7x3 cm) with a non-
stick spray and set aside.
3.Mix the oats, seed, cinnamon, vanilla, honey, and
egg white in a large mixing bowl until well
combined.
4.Divide the mixture between the prepared cups firmly
press the mixture down and towards the sides to
evenly coat the sides and bottoms. Bake until
lightly golden, for 15 minutes.
5.Use a teaspoon to press the bottom and sides down
once again and continue to bake for extra 10
minutes. Leave to cool completely before removing
from the cups.
6.Spoon the yoghurt into the cases and to with mango
cubes. The cups can be stored in an airtight
container for later use- but be sure to use them
within a week.

January 14, 1900 Feb 22 2

 3

HOME MADE ROMAN CREAMS

INGREDIENTS
Margarine 250g
Sugar
Eggs
Vanilla essence teaspoon
Cooking oil 30ml
Coconut cup
Flour 2 ½
Cocoa powder

January 14, 1900 Feb 22 3

 4

Baking powder teaspoon

Spray and cook
FILLING
Melt easy Milk Chocolate

METHOD
1.Cream butter in a bowl
2.Add sugar, eggs, vanilla essence, cooking oil
3.Mix well together
4.Add coconut, flour, cocoa powder, baking powder
5.Roll out the dough
6.Spray cook and bake on your pan
7.Cut the dough
8.Shape
9.Bake for 10-15 min
10. Cool off
11. Melt a chocolate
12. Dip
13. Put it together, its done

January 14, 1900 Feb 22 4

 5

CHICKEN STEW

INGREDIENTS
1.Fresh chicken
2.Fresh onion
3.Celery
4.Garlic
5.Chicken cubes
6.Paprika
7.Curry powder

January 14, 1900 Feb 22 5

 6

8.Carrots
9.Green paper
10. Vegetable oil
METHOD
1.Chop your onion and celery with a bit of garlic
2.Pour in small amount of oil let it fry for few
minutes together will all seasoning
3.Drain water from your chicken
4.Put in a pot
5.Shallow fry it until golden brown
6.While mixing preferable soup with small amount of
water
7.Let it simmer for few minutes until well cooked
NB: Do not overcook your chicken and veggies
Serve hot hot!!!!!!!

GARLIC POTATO SALAD

INGREDIENTS

1.Fresh potato
2.Fresh crushed garlic
3.Fresh parsley
4.Red pepper
5.Black pepper
6.Aromant
7.Nola creamy
8.Blue cheese
METHOD
1.Pour your potato in a cold water
2.Dice them in a mid-cubes
3.Boil them with a bit of salt
4.Let it cool

January 14, 1900 Feb 22 6

 7

5.Finely chop your parsley and small dice of pepper

6.Put all spice together mix well
7.Add Nola creamy
8.Mix gently until well combined
9.Refrigerate for 2 hours in 5’
10. Serve cold
11. Garnish

January 14, 1900 Feb 22 7

 8

HARDBODY CHICKEN
INGREDIENTS
1.Fresh chicken
2.Fresh onion
3.Celery
4.Chicken cubes
5.Paprika
6.Bit of salt
METHOD
1.Put chicken in an open pot
2.Add enough water together with you ingredients
3.Let it boil till well-cooked
4.Try to caramelize it until golden brown using its
oil
5.Pour in a bit of water let it simmer
Serve hot hot!!!

January 14, 1900 Feb 22 8

 9

MACARONI
INGREDIENTS
1.Preferable macaroni
2.Baby spinach
3.Carrots
4.Crushed garlic
5.Red pepper
6.Condensed milk
7.Nola mayonnaise
8.Aromant
METHOD
1.Boil macaroni with salt
2.Drain water don’t overcook let it cool
3.Chop spinach mix with grated carrots and diced
pepper
4.Spice with aromant
5.Mix all ingredients
6.Refrigerate for 3 hours or overning
Serve cold cold!!!

January 14, 1900 Feb 22 9

 10

LEMON WINGS
INGREDIENTS
1.Fresh wings
2.Chicken spice
3.Dry parsley
4.Lemon juice
5.Honey
6.Sweet chill
7.Vinegar
METHOD
1.Sprinkle your wings with lemon juice and oil
2.Spice your wings add a bit of paprika
3.Let it rest for 2 hours refrigerated
4.Grease your grilled pan place ur wings
5.Grill them with 180’
NB: don’t over grill them

SAUCES
1.Mix your sweet chill ,vinegar ,honey, lemon juice
until well combined
2.Deep them and serve hot hot!!!

January 14, 1900 Feb 22 10

 11

HOT MILK VANILLA SPONGE

INGREDIENTS
1.4 Eggs
2.300 ml castor sugar(250g)
3.500 ml snow flake cake flour(200g)
4.250 ml milk
5.100g butter or margarine
6.6ml vanilla essence
METHOD
1.Beat eggs and sugar together until thick and light
yellow
2.Sift flour and baking powder together and fold into
egg and sugar mixture
3.Heat milk and butter(Do not boil)
4.Stir milk mixture and essence into batter
5.Spoon into greased 20cm cake tins
6.Bake in a preheated 180’ for 30 minutess

January 14, 1900 Feb 22 11

12

January 14, 1900 Feb 22 12