Recipe Book 1-3 PDF

BAKING N COOKING RECIPES
This is one of the first recipe book for our whatsapp group called Baking and cooking.
All of those recipes in this booklet were taken from the whatsapp group and compiled
by Mr FT Tadzimirwa.
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BAKING N COOKING FTT
I would like to thank all the group members for making in possible for us to compile
our own first recipe book which will be available in soft copy and hard copy. The
book is for the group members, l just compiled it.
CONTENTS PAGE
DETAILS PAGE
Measurements.........................................................................................
CHICKEN RECIPES
Nandos chicken.......................................................................................
Chicken and mushroom stir fry...............................................................
KFC original secret chicken....................................................................
Sticky chicken wings...............................................................................
Easy sweet and sour chicken with rice....................................................
Garlic chicken.........................................................................................
Roasted chicken with broiled vegetable and bread salad........................
Coca cola chicken....................................................................................
Easy quick, affordable and festive one pot chicken................................
Skillet chicken Mac and cheese...............................................................
Broiled chicken thighs with pineapple....................................................
Coated chicken........................................................................................
Chicken or Beef stew..............................................................................
Chicken meatballs and chutney..............................................................
BAKING
Ten secrets to baking perfect cakes.........................................................
Different types of cakes...........................................................................
Types of cakes.........................................................................................
Banana and apple cake............................................................................
Black forest cake.....................................................................................
Fruit cake.................................................................................................
Tea cake...................................................................................................
Wedding cake soaking method................................................................
Yoghurt cake............................................................................................
Apple cake...............................................................................................
Cheap cake..............................................................................................
Red velvet cake.......................................................................................
Xmas cake...............................................................................................
Zebra cake...............................................................................................
Herman Canadian cake...........................................................................
Hot milk vanilla sponge cake..................................................................
Queen cake..............................................................................................
Almond cake............................................................................................
Chocolate caramel slice...........................................................................
Raspberry swirl mini cheese cake..............................................................
Pineapple coconut slice..............................................................................
Lemon coconut slice...................................................................................
CUPCAKES
Differences between muffins and cupcakes...............................................
Chocolate cupcakes....................................................................................
Vanilla cupcakes........................................................................................
SCONES
Lemonade scones.......................................................................................
Scones........................................................................................................
Cookies......................................................................................................
Cream doughnuts........................................................................................
Banana bread..............................................................................................
Biscuits.......................................................................................................
Chapati.......................................................................................................
Chimhondo.................................................................................................
Kunafa........................................................................................................
Lasagne......................................................................................................
Macaroni cheese.........................................................................................
Samoosa......................................................................................................
PIZZAS
Cheese steak................................................................................................
OTHER RECIPES
Fat cook.......................................................................................................
Gango..........................................................................................................
Soya mince..................................................................................................
Creamy potatoes..........................................................................................
Chocolate and cherry trifle..........................................................................
Apricot and Jelly Trifle...............................................................................
Poor man's Lasagne....................................................................................
Spinach stew...............................................................................................
Simple and fried rice...................................................................................
Steak with mashed potatoes........................................................................
Hungarian beef and noodles........................................................................
Beef and mushroom stir fry.........................................................................
Sweet and sour pork over rice......................................................................
Fried potatoes, green beans and Bacon........................................................
Blue ribbon pork chops.....................................................................................
Pork and snow pea microwave stir fry..............................................................
Pork schnitzel with mushroom Gravy...............................................................
Pasta with dried tomatoes and cheese...............................................................
Italian sausage and potato skillet......................................................................
Sausage and broccoli pasta skillet....................................................................
Ravioli with tomato-Alfredo sauce...................................................................
Quick and easy garlic herbed shrimp with buttered noodles............................
Broccoli macaroni and cheese with cheese.......................................................
Garlic lime shrimp and pasta.............................................................................
Curried shrimp and rice.....................................................................................
Quick cheese macaroni.....................................................................................
Potato zucchini hash.........................................................................................
Cheamy fish and clam chowder.......................................................................
Pinto bean tacos...............................................................................................
Barbeque pork ribs...........................................................................................
Beef stroganoff.................................................................................................
Fish, chakalaka..................................................................................................
Crumbled hake..................................................................................................
Pan fried liver....................................................................................................
Different kinds of mashed potatoes...................................................................
Egg fried rice.....................................................................................................
Mackerel.............................................................................................................
XMAS RECIPES
Christmas menu recipes......................................................................................
Trifle....................................................................................................................
Egg and vegetable fried rice...............................................................................
Carrot, apple and raisins slaw.............................................................................
Coleslaw salad.....................................................................................................
Chicken coated cutlets.........................................................................................
Pumpkin mash.....................................................................................................
Fried fish.............................................................................................................
TRADITIONAL RECIPES
Sweet potato leaves.............................................................................................
Millet sadza.........................................................................................................
Wheat meal sadza..............................................................................................
Pumpkin leaves...................................................................................................
SALADS
50 various salads.....................................................................................................
Potato crisps............................................................................................................
Tips for making crispy French fries.........................................................................
ICE CREAM
Vanilla...................................................................................................................
Home-made...........................................................................................................
Fanta......................................................................................................................
Chocolate...............................................................................................................
Banana....................................................................................................................
Granadilla..............................................................................................................
BAKING AND COOKING TIPS

Important tip while in the kitchen........................................................................
How to test rice.....................................................................................................
BUSINESS ADVERTS.........................................................................................
MEASUREMENTS
All-Purpose Flour and Confectioners' Sugar

1/8 cup = 15 grams 1/4 cup = 30 grams 1/3 cup = 40 grams
1 cup = 110 grams
Brown Sugar
1 cup = 200 grams
Butter or Margarine
1 cup = 225 grams
Cake Flour
1 cup = 95 grams
Cocoa
1 cup = 125 grams
Flaked Coconut
1/8 cup = 10 grams 1/4 cup = 20 grams, 1/3 cup = 25 grams
1 cup = 75 grams
Granulated Sugar
1 cup = 225 grams
Grated Coconut
1 cup = 100 grams
Ground Almonds
1 cup = 170 grams
Slivered Almonds
1 cup = 80 grams
APPROXIMATION:
Liquid
1 tsp = 6ml 1 tbsp = 15ml 1/8 cup = 30ml
1/4 cup = 60ml 1/2 cup = 120ml 1 cup = 240ml
Dried ingredients
1 tsp = 5g 1 tbsp = 15g 1oz = 28g
1 cup flour = 150g 1 cup caster sugar = 225g
1 cup icing sugar = 115g 1 cup brown sugar = 175g
1 cup sultanas = 200g
Butter
1/8 cup = 30g 1/4 cup = 55g 1/3 cup = 75g
1/2 cup = 115g 2/3 cup = 150g 3/4 cup = 170g
1 cup = 225g
Oven temperatures
275°F = 140°C or Gas Mark 1 300°F = 150°C or Gas Mark 2
375°F = 190°F or Gas Mark 5 400°F = 200°C or Gas Mark 6
GADGETS AND UTENSILS THAT EVERY WOMAN SHOULD HAVE IN

THEIR KITCHEN
Microwave Slow cooker Pressure

cooker
Electric frying pan Electric jug Toaster
Sandwich maker Waffle maker Food processor
Electric craving knife Juicer
Marinator machine
Air fryer Popcorn maker Egg boiler
Electric grill Ice cream maker Yogurt maker
Steamer Stand mixer
UTENSILS
Non stick frying pan Heavy based pots/Non stick
pots
Chopping board/rolling pin Salt shakers
Canisters Baking pans(All shapes n
sizes)
Piping bags n nozzles Sharp knives
Dishing spoons Colander dish
Sieve Grater
Peeler Serviettes/Kitchen paper
towels
Dish towels Cooking sticks
Mixing bowls Hand mixers
Measuring jugs/Cups /Spoons Scone cutters/Cookie cutters
Spice dispensers Potato Masher
Oven proof dishes(Shallow or deep ) Casseroles
CHICKEN RECIPES
NANDOS CHICKEN
INGREDIENTS
1kg drumsticks
1kg chicken wings
1 bottle peri peri sauce
250g cream ( cooking cream or nestle cream)
SALT TO TASTE
2tbsp ginger and garlic

1tspn black pepper
1tbsp vinegar
METHOD
1.Rinse and drain chicken pieces. In a plastic bag add salt, ginger ,garlic, black pepper
and add chicken pieces and add vinegar.
2.Give the bag a good shake and once coated place on an oven tray and place at 210
degrees for 20 mins turning 10 intervals drain out any water once you have done
remove chicken from oven and pour in your cream and Nandos sauce spreading and
coating chicken leave in oven for another 20-30 mins.
CHICKEN & MUSHROOM STIR FRY
INGREDIENTS
300g chicken breast, cut into strips
2 medium carrots, julienned
1/2 punnet mushrooms, julienned
1/2 medium onion, cut into rings
4 cloves garlic, chopped
3 tbsp sweet chilli sauce
2 tbsp canola/ pure veg oil
1/2 tsp salt
1/4 tsp ground black pepper
METHOD
1. Get your ingredients together. These include 300g chicken breast, cut into strips; 2
medium carrots, julienned; 1/2 punnet mushrooms, julienned; 1/2 medium onion, cut
into rings; 4 cloves garlic, chopped; 3 tbsp sweet chilli sauce; 2 tbsp canola/ pure
vegetable oil; 1/2 tsp salt &1/4 tsp ground black pepper.
2. Put oil in pan, add garlic & slowly heat up the oil. Add the chicken breast, increase
heat & stir until it begins to brown.
3. Add carrots & stir for about 2 min. Add the mushroom & onion, allow to cook for
another 2 min.
4.Season with salt & pepper & drizzle the sweet chilli sauce.
5.Serve immediately with another drizzle of sweet chilli on top of the chicken
mushroom stir fry.
KFC ORIGINAL SECRET CHICKEN
INGREDIENTS
1 whole chicken, cut into pieces

3 beaten eggs
4 tablespoons oil
FOR OR THE COATING
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
1.Sift flour and add together all the coating ingredients and grind finely with a mortar
and pestle and place in a clean plastic bag.
2. Coat each chicken piece first with the beaten egg, then with the flour mixture in the
bag.
3. Make sure you coat each piece completely with the flour.
4.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.
5.Place on paper towels to drain out the excess oil
STICKY CHICKEN WINGS
INGREDIENTS
18-24 chicken wings

1 tsp lna paarman's chicken spice
1 cup lna Paarman's sticky marinade
METHOD
1. Preheat oven 180C
2. Snipe off e hard feathery pointed end of each wing with a pair of kitchen scissors
3. Toss e wings w chicken spice and e sticky marinade place in n an oven proof dish
best side up.
4. Bake uncovered for about 40mins until crispy and brown or cook slowly on e
braai white turning and busting.
EASY SWEET AND SOUR CHICKEN WITH RICE

(Serves 4)
INGREDIENTS
1 10-ounce package frozen breaded chicken nuggets
1½ cups quick cooking rice
1 8-ounce canned pineapple chunks
1 large green sweet pepper, cut into 1-inch pieces
¼ cup vinegar
3 Tablespoons sugar
2 Tablespoons cornstarch
2 Tablespoons soy sauce
½ teaspoon instant chicken bouillon granules
1 8-ounce can sliced water chestnuts, drained
METHODS
1.Bake chicken nuggets according to package directions.
2. Prepare quick cooking rice according to package directions.
3. Drain pineapple, reserving juice. Add enough water to reserved juice to make 1 ½
cups liquid.
4. Pour pineapple juice mixture into a medium saucepan. Add sweet pepper. Bring to
boiling, reduce heat.
5. Cover and simmer for 1 to 2 minutes or until pepper is crisp-tender.
6. Stir together vinegar, sugar, cornstarch, soy sauce, and bouillon granules.
7. Stir into mixture in saucepan. Cook and stir over medium heat until thickened and
bubbly, then cook and stir for 2 minutes more.
8. Gently stir in chicken, pineapple chunks, and water chestnuts. Heat through.
9. Serve chicken mixture over hot cooked rice.
GARLIC CHICKEN
(Serves 4)
INGREDIENTS
¼ cup olive oil
½ cup garlic herb Parmenides cheese
½ cup seasoned bread crumbs
4 boneless, skinless chicken breasts
METHODS
1.Mix garlic with olive oil; place a microwave safe bowl.
2. Microwave on high for 30 seconds, set aside.
3. Combine Parmenides cheese and bread crumbs together, place in a shallow dish.
Dip chicken In garlic mixture then coat with bread crumb mixture.
4.Place in an ungreased 13x9 inch baking pan. Bake at 425 degrees F for 30 minutes
or until juices run clear when chicken is pierced with a fork.
5. While chicken is baking, prepare steam able broccoli and mashed potatoes.
6. Serve chicken with mashed potatoes and broccoli.
ROASTED CHICKEN WITH BROILED VEGETABLE AND

BREAD SALAD
INGREDIENTS
 1 whole chicken (3 1/4 to 3 1/2 pounds)
 Coarse salt and freshly ground pepper
 6 fresh thyme sprigs
 Extra-virgin olive oil
 2 tablespoons fresh lemon juice
 1 tablespoon red-wine vinegar
 1 tablespoon capers, rinsed and chopped
 4 slices (2 inches thick) rustic Italian bread (about 1/2 loaf)
 1 garlic clove, halved
 2 small eggplants or 4 Japanese eggplants (1 1/2 pounds), sliced into 1 1/2-
inch wedges
 2 red bell peppers, quartered lengthwise and seeded
 3 large Swiss chard leaves, stemmed and torn into bite-size pieces (3 cups)
METHODS
1.Sprinkle chicken with 1 tablespoon salt, and season with pepper. Stuff thyme under
skin of breast and thighs and in cavity. Let chicken stand at least 1 hour (or refrigerate
up to 24 hours, and bring to room temperature) before roasting.
2.Preheat oven to 475 degrees. Place a baking dish or ovenproof skillet just large
enough to fit chicken in oven 5 minutes. Pat chicken dry, then place breast side up in
hot baking dish. Roast, rotating dish and basting once, until skin is golden and
chicken is 160 degrees in the thickest part of thigh, 40 to 45 minutes. Let rest at least
15 minutes, then carve.
3.Skim fat from juices in baking dish. Pour remaining juices (about 2 tablespoons)
into a measuring cup; add oil to come to 1/4 cup. Whisk in lemon juice and vinegar.
Add capers and 1 teaspoon salt; season with pepper.
4.Preheat broiler. Drizzle bread slices with oil. Toast until browned on both sides.
While warm, rub with cut sides of garlic. Tear into bite-size pieces, and place in a
bowl. Drizzle eggplant and peppers with oil, season with salt and pepper, and toss to
coat. Spread onto 2 rimmed baking sheets; broil about 8 inches from heat source until
browned and tender, 10 to 12 minutes, flipping halfway through. Cut into bite-size
pieces, and add to bowl. Add Swiss chard, toss all together, pour on three-quarters of
the dressing, and toss again. Transfer to a platter, and top with chicken. Serve
remaining dressing on the side.
COCA COLA CHICKEN
INGREDIENTS
8 chicken drumstick
2cups of coca cola(no diet coke)
1 1/2 tbsp honey
2tbsp tomato sauce
3 cloves of garlic crushed
METHOD
1.Pour the Coca Cola in the bowl
2.Add honey, tomato sauce and garlic
3.Stir gently so as not produce too much foam until tomato sauce and honey has
dissolved
4.Arrange the chicken in a dish with border (Pyrex dish will do the job)
5.Pour the mixture over the chicken so it is literally swimming in it
6.Place in a preheated oven at 190degrees at least for 1 1/4 hours
6.Every 20 mins open the oven and use the spoon to pour sauce over the chicken
generously and continue cooking
EASY, QUICK, AFFORDABLE AND FESTIVE ONE POT

CHICKEN
INGREDIENTS
500g, chicken pieces, cut into small pieces
1/4 cup Better Buy cooking Oil
1 medium yellow onion, diced
2 carrots, peeled and shredded
2 whole cloves of garlic
1 1/2 cups Better Buy rice, rinsed
salt, to taste
pepper, to taste
2 cups chicken broth (or put 2 chicken ox cubes in 2 cups water)
1/3 cup fresh chopped parsley (optional)
METHODS
1.In a pot heat 1/4 cup of Better Buy cooking oil over medium high heat.
2.Place chicken pieces into the heated oil. Add plenty of salt and pepper. cook for 15
minutes or until thoroughly cooked.
3.Add diced onion to the chicken and cook for another 3 minutes.
4.Add carrots, and garlic cloves to the chicken and onion.
5.Increase the heat to high and add chicken broth, then stir in the rinsed rice. Bring to
a boil, then reduce heat to low. Cover and let simmer until the rice is cooked, stirr in
occasionally.
6.Remove the garlic and stir in chopped parsley. Serve warm and garnish with more
fresh parsley if desired
SKILLET CHICKEN MAC AND CHEESE

(Makes 4 servings)
INGREDIENTS
1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 teaspoon olive oil
1 (8 ounce) package elbow macaroni
2 ½ cups chicken broth
1 cup chopped zucchini
½ cup chopped onion
1 teaspoon dried oregano
1 can (14½ ounce) Italian stewed tomatoes
½ cup mild cheddar cheese
METHOD
1. In a large skillet, cook chicken in oil over medium-high heat until no longer pink.
2.Add the macaroni, broth, zucchini, onion and oregano to the chicken in the skillet.
3.Bring to a boil. Reduce heat, cover and simmer for 7 to 8 minutes or until pasta is
tender, stirring occasionally.
4.Stir in tomatoes and cheddar cheese
5.Cook and stir for 3 to 4 minutes or until heated through.
BROILED CHICKEN THIGHS WITH PINEAPPLE
INGREDIENTS
2 tablespoons grated lime zest, plus 3 tablespoons lime juice (from 3 limes)
2 teaspoons chilli powder
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs
1/2 pineapple, chopped (4 cups)
1 English cucumber, cut into 1/4-inch slices (3 cups)
1/4 cup fresh cilantro leaves
METHOD
1.Heat broiler, with rack 4 inches from heat. Combine lime zest, chilli powder, and 2
teaspoons salt. On a rimmed baking sheet, rub chicken all over with mixture. Turn
skin side down.
2.Broil chicken 5 minutes. Flip and broil until skin is crisp and chicken is cooked
through, about 8 minutes.
3.Meanwhile, combine lime juice, pineapple ,cucumber and cilantro. Season with salt
and pepper. Serve chicken with salad.
COATED CHICKEN
 take chicken & salt it

 Soak it in lacto or inkomas( do it in the morning & leave it for the whole day,
* NB* lacto / inkomas is a tenderiser
 then take flour in a bowl with whatever soups, spices you like & then coat the
chicken
 deep fry & be careful that you don't burn it
You won't buy KFC. Or chicken slice again.
Grilled Chicken (Oven)

 take chicken pieces, add salt, and your favourite spices
 add 1 tablespoon or 2 of mayonnaise( depending on the. Amount of chicken)
 add a bit of oil, chutney/ tomato sauce/ sweet chilli / barbecue sauce ( or a bit
of all if you have them)
 mix & marinate for the whole day
 when you want to bake, switch oven 180 degrees Celsius , at bake not grill
until it's ok
Chicken or Beef Stew
 You put your chicken/ beef in the pot and add water & salt
 Cut tomatoes, onions, green peppers, red peppers, spices, and mix with your
beef or chicken and make them boil together
 When it is about to be ripe add oil
 Check it until it's well cooked
Mind it and eat it with care, otherwise you might bite your tongue.
CHICKEN MEATBALLS AND CHUTNEY
INGREDIENTS
Peach chutney
10 ml (2 T) sunflower oil
1 small brown onion, chopped
2.5 ml (½ t) grated ginger root
1 clove garlic, crushed
2.5 ml (½ t) ground cumin
1 x 410 g can Rhodes Peach Halves in Syrup, drained and chopped
125 ml (½ C) brown sugar
125 ml (½ C) red wine vinegar
salt and freshly ground black pepper
Chicken meatballs
15 ml (1 T) sunflower oil
1 medium brown onion, finely chopped
1 clove garlic, crushed
65 ml (¼ C) chopped parsley
400 g chicken mince
400 g pork mince
1 egg, lightly beaten
salt and freshly ground black pepper
250 ml (1 C) breadcrumbs
sunflower oil for frying
METHOD
1.To make the peach chutney, heat the oil in a medium saucepan and add the chopped
onion.
2.Fry for five minutes over medium heat or until the onion begins to soften.
3.Add the ginger root, garlic and cumin and fry for another 2 minutes.
4.Add the Rhodes Peach Halves.
5.Add the sugar and the vinegar.
6.Bring the chutney to the boil and then lower the heat and simmer gently until the
chutney thickens.
7.Season to taste with the salt and pepper.
8.Set aside to cool.
To make the chicken meatballs,
1.heat the oil in a frying pan and add the onion.

2.Fry for 5 minutes over medium heat or until the onion begins to soften.
3.Add the garlic and parsley and fry for a further 2 minutes.
4.Place the chicken mince and the pork mince into a large bowl and mix well.
5,Add the cooked onions and mix well.
6.Add the egg and the salt and pepper and mix well.
7.Use the breadcrumbs to roll the mixture into even sized balls.
8.Fry the chicken meatballs in batches in the oil over medium heat, turning often until
the meatballs are golden on all sides.
9.Slide two meatballs onto to a short wooden kebab stick.
10.Repeat with the remaining meatballs.
11.Place the meatball kebabs on a tray and bake in the oven preheated to 180˚C for 15
minutes or until the meatballs are cooked through.
Serve hot with the peach chutney.
BAKING RECIPES
TEN SECRECTS TO BAKE PERFECT CAKES
Baking might look easy, but there are some key things you can do to ensure a near
perfect bake every time. These easy tips and tricks can be the difference between an
excellent and a mediocre cake, so I urge you to try them out at home whenever you
are free during the weekend.
1. AVOID USING COLD EGGS. You wouldn’t bake a cake without bringing your
butter to room temperature but did you know that the temperature of the eggs used is
just as important? It all has to do with the mixture emulsifying properly. This is
especially important for cake batters that rely on whipping air into the beaten eggs
(such as angel food and chiffon cakes) since cold egg whites don’t whip as well and
you will most likely end up with a dense cake. To bring your eggs to room
temperature quickly, place eggs in a bowl of warm water for 10 to 15 minutes.
2. POSITION THE PANS CLOSE TO THE CENTRE OF THE OVEN. Make sure you
place your pans as close to the middle of the oven as possible. If you are baking with
more than one pan then make sure they don’t touch each other or the oven walls. If
your oven isn’t wide enough to put pans side by side, then place them on different
racks and slightly offset them to allow for air circulation.
3. USE THE RIGHT FLOUR FOR THE RECIPE. This is quite possibly the most
important tip of all! Different flours have varying percentages of protein so make sure
you use the right flour for the job. Cake flour has the least protein and allows for
extra-light bakes whereas bread flour has the most amount of protein and will allow
for a dense bake.
4.WEIGH, MEASURE YOUR FLOUR. If you love to bake at home then you may
want to invest in a kitchen scale. Weight is the only accurate way to measure flour
because, depending on how tightly flour is packed into a measuring cup, you can end
up with double the amount needed resulting in dense, floury cakes.
5. TAKE YOUR ALTITUDE INTO ACCOUNT. If you live in Jo'burg then you
need to think about adjusting the recipe for your altitude! There is less air pressure at
higher altitudes and liquids evaporate more quickly, which means your cakes will rise
more and have a higher chance of drying out. To compensate for this try filling the
prepared pan only 1/2 full instead of 2/3 full with the cake batter. You can also try
increasing the recipe’s baking temperature by 15 to 25 degrees to help prevent the
cake from collapsing.
6. DEAL WITH DRY INGREDIENTS FIRST. Make sure you incorporate the
recipe’s dry ingredients together with a whisk before adding to them to wet
ingredients. Do this throughout the baking process.
7. ALWAYS PRE-HEAT YOUR OVEN. Always wait for your oven to reach the
necessary temperature before putting cakes in the oven. Bakers are often left puzzled
when their cakes flop but if they’d just had the patience to pre-heat their oven it would
have made all the difference.
8. SPLIT THE DOUGH. When baking cookies cut the dough in half and work with
half of the cookie dough at a time. Too much handling of the dough can make cookies
tough. While you’re working with one half keep the other half refrigerated – chilled
dough is easier to handle!
9. USE THE PAN SIZES. Always use the type of pan specified in the recipe. Recipes
are carefully calculated and changing the pan size can alter the baking temperature
and time. Larger, more shallow pans need increased heat; smaller, deeper pans need
decreased heat. Using the wrong pan can result in a flopped cake and you don’t want
that!
10. RESIST THE TEMPTATION TO SPY ON YOUR CAKE. It’s important for the
oven to maintain a consistent temperature so try not to open the oven door during
baking. A good rule of thumb is to allow at least three-quarters of the cooking time to
pass before opening the oven door. Break this rule and your cake is likely to sink in
the middle.
I hope these tips will help you create the perfect cakes at home every time.
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
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 travelling.
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
Frisco
Marshmallows
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

2 egg whites
425 g caster sugar
100 ml water
Panache
300 ml cream
600 g chocolate
Boil cream, then remove from the heat. Add the chopped chocolate and mix until the
panache 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.
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.
TYPES OF ICING
GLACE ICING
85g sifted icing sugar
2tbsp warm water
1 to 2 drops of food colouring(optional)
METHOD
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
METHOD
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
PANACHE ICING
100g dark chocolate
30ml (2tbsp)butter
50ml fresh cream
METHOD
1.Combine all ingredients in a small pot and cook over low heat stirring frequently
until melted
2.Use a pallet knife or spatula to spread over cake
ROYAL ICING
4egg whites
4cups icing sugar
1tspn lemon extract
essence
METHOD
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
METHOD
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
BANANA AND APPLE CAKE
INGREDIENTS AND METHOD
Preheat the oven.
NB: for this one I doubled the ingredients
3 overripe bananas
125 g margarine
1 cup sugar
2 eggs
1 tsp vanilla essence
Mix the above wet ingredients using an electric mixer or wooden spoon.
2 cups cake flour
1 tsp baking soda
2 tsp baking powder
Add your dry ingredients, use a wooden spoon to mix.

1 Apple
Fold in 1 grated Apple.
Pour the batter in a greased pan.
Bake for 45 minutes or until a toothpick comes out clean
BLACK FOREST CAKE
INGREDIENTS
Refined flour – 60 gms

Cocoa powder – 60 gms
Baking powder – ¼ tsp
Bicarbonate of soda – a pinch
Sugar – 120 gms
Eggs – 4
Melted butter – 120 gms
Vanilla essence – 2 drops
FOR DECORATION
Whipped cream – 200 gms
Grated chocolate – 15 gms
Walnuts or broken cashew nuts or cherries – 50 gms
METHOD
1.Line and grease two 175 mm diameter cake tins.

2.Sift flour, cocoa, soda bicarb and baking powder together twice.
3.Beat eggs and sugar over hot water till thick like custard sauce.
4.Add vanilla essence.
5.Fold in lightly the sieved flour and melted butter, adding a little water to get pouring
consistency.
6.Put the mixture in the tins and bake at 400º F (around 188 - 190°C) for about 20
minutes.
7.Cool and sandwich together with the fresh cream and put a thick layer of cream on
top. 8.Finish off the decoration with chopped nuts on the sides and grated chocolate
on top.
FRUIT CAKE (SMALL)

FOR WEDDINGS (LASTS FOR 5 YEARS)
INGREDIENTS
1 Cup Brandy Chateau

1 Old Fashioned Sugar
500g Mixed Fruit
4 Eggs
1 Cup Cherries (Optional)
3 Cups Flour
1 tsp Soda
1 Grated orange rind (Optional)
100g Margarine
3 tbs Treacle
1 tbs mixed spice
1 tsp cinnamon
METHOD
1. Preheat oven 140 degrees Celsius

2.Put Margarine, mixed fruit ,Sugar, treacle and Brandy in a pot
3.Boil for 5 min and leave to cool
4.Add Soda to the boiled fruit
5.Add Eggs and mix well
6.Sift Flour and mixed spice and cinnamon together.
7.Mix the boiled fruit and flour using a wooden spoon.
8.Bake for 2 -3 hours
9.Allow to cool and wrap with baking sheet and put in a plastic.
TEA CAKE
INGREDIENTS
250 grams Plain flour

1 tsp Baking powder
1/4 cup Milk
125 grams Butter, at room temperature
125 grams Powdered sugar (I used castor sugar)
2 Eggs, separated
2 tablespoons Orange peel, grated
2 pinches Lime rind grated
1 teaspoon Vanilla essence
1 tsp Sugar
STEPS
➢ Firstly, choose a large dish with a lid into which the cake tin can fit snugly.
Once the cake tin is in, you should be able to close the dish. I used a large
aluminium pot for this.
➢ Grease the cake tin well. Sprinkle some plain flour on it, and shake off excess
flour.
➢ Sieve together plain flour and baking powder.
➢ Whisk butter and powdered sugar together in a large bowl till pale.Add one by
one the yellow yolk and the orange peel and lime rind and mix well after each
addition. With a spoon, alternately add the flour and milk and fold and keep
aside.
➢ Now, cover and heat your large dish over the highest flame.
➢ Whisk the egg whites in a clean and dry bowl till thick. Add the essence and
the sugar and beat for a further couple of minutes. Mix well with the prepared
batter.
➢ Pour the batter into the prepared cake tin.
➢ Remove the lid of the pre heated pot and place the cake tin inside quickly and
carefully. Cover the pot immediately and lower the flame to minimum.
➢ Let the cake cook for about 20-25 minutes till a skewer inserted into it comes
out clean.
➢ Once the cake is done, remove the cake tin from the pot quickly and let it cool
completely. Slide out the cake from the tin and enjoy. You can also bake thin a
pre heated oven for 400F for 20- 25 minutes.
WEDDING CAKE SOAKING METHOD

INGREDIENTS
1 cup old fashion sugar
150g margarine
4 eggs
3 cups self raising flour
1 cup mazoe orange crush
1 tbsp mixed spice
1tbsp baking powder
1/4 tsp ginger
1/2 tsp cinnamon
1tbsp cocoa powder
1 tsp black jack
450g mixed fruits
METHOD
1.Soak fruits and mazoe overnight

2. Cream sugar margarine and add an egg at a time with a teaspoon of flour to avoid
cuddling
3.Sift dry ingredients that is flour cinnamon cocoa powder ginger mixed spices and to
creamed mixture
4.Add soaked fruits n mix
5.Grease 8inch size pan with margarine for a small cake
6.Cut grease proof paper size of a tin base n line. You line the inside of the tin as well
n grease. Then wrap the outer core with a newspaper or foil paper
7.Then pour the mixture in e greased n lined tin
8.Bake at 140 degrees for 2 1/2 hours to 3hrs.
YOGHURT CAKE
INGREDIENTS
1 cup yoghurt
3 eggs
1/2 cups vegetable oil
1 cup sugar
1 1/2 cup flour
1 tbsp baking powder
METHOD
1.Mix wet ingredients
2.Add sugar till smooth
3.Then stir in your dry ingredients
4.Bake for about 35mins at 180 degrees C.
APPLE CAKE
INGEDIENTS
Butter – 175 gms, plus extra for greasing

Eggs - 3
Self raising flour – 350 gms
Ground Cinnamon – 2 tsp
Sugar – 175 gms
Apples – 3 medium
Dates, halved, stoned and finely chopped – 100 gms
Blanched hazelnuts, roughly chopped – 100 gms
METHOD
1.Heat oven to 180°C. Lightly butter a deep 20cm loose-based or spring form round
cake in, then line the base with baking parchment.
2. Melt the butter by heating it and then cool it for 5 minutes.
3.Crack the eggs into the butter and beat well.
4. Mix the flour with the cinnamon and the sugar.
5.Core and cut two apples (unpeeled) into bite-size chunks.
6. Mix the apples into the flour along with the dates and half of the chopped
hazelnuts.
7.Pour the egg and butter mixture into the flour mixture and gently stir together.
Spoon into the tin, smooth the top.
8. Thinly slice the remaining apple (unpeeled) into circles, discard the pips, and then
arrange over the top of the cake.
9.Sprinkle over the remaining hazelnuts. Bake for 50 mins-1 hr until the cake is
cooked and risen.
10. Check if it is done by pushing a skewer into the centre – it should come out clean.
11.Remove cake from the tin, peel off the paper and transfer the cake to a wire rack.
Cool completely.
Keep for up to 3 days.
CHEAP CAKE
INGREDIENTS
3 tbsp butter
1 cup sugar
1 egg beaten
2 cups flour
3 tsp baking powder
3/4 cup milk
1/2 tsp vanilla
METHOD
1.Cream butter, add slowly and well, sugar, and egg (beaten well)
2. Sift 3 times flour, baking powder.
3. Add alternatively liquid and flour beating well after each addition milk, and vanilla
4. Grease and flour loaf pan and bake at 350 degrees C for 1hr.
RED VELVET
INGREDIENTS
180 margarine
2 large eggs
1/2 tsp salt
1tsp salt
21/2 cups flour
11/2 sugar
2tbsp red gel food colouring plus 2tbsp water
2tbsp cocoa
1cup buttermilk
4tsp baking powder.
METHOD
1.Cream margarine and sugar until light and fluffy.

2.Add eggs and beat one minute long.
3.Add in vanilla.
4.Combine cocoa,food colouring and 2tbsp water,beat into the creamed mixture.
5.Combine flour,baking powder and salt.
6.Add flour alternating with buttermilk mixtures to the buttermilk,beating on a low
speed.
7.Spoon batter into 3 cake pans. Bake at 180 for 30 to 35 mins.
XMAS CAKE
INGREDIENTS
Fruits and nuts - 3 cups
Gloria Plain flour - 1.5 cup (195 gms)
Water - 1 cup (240 ml)
Butter - 1/4 cup (55 gms)
Brown sugar - 1 cup (210 gms)
Cinnamon powder - 1 tsp
Clove powder - 1/2 tsp
Nutmeg powder - 1/4 tsp
Salt - 1/2 tsp
Eggs - 2 large
Bicarbonate of soda - 1 tsp
Vanilla extract - 1 tsp
METHOD
1.Roughly chop all the fruits and nuts and add it to a sauce pan.
2.Add the brown sugar, butter, spice powder and salt.
3.Add the water and mix well.
4.Bring this to a boil. Let it boil for about 5-8 minutes. Remove from stove and let it
cool. Pre-heat the oven to 180 degrees .
5.Grease a loaf pan or baking tray. Add the vanilla to the eggs and beat lightly and
add it to the boiled fruit mixture.
6.Add the soda to the flour and mix well. Add the flour to the fruit mixture and mix
again until it's well mixed.
7.Pour into the greased pan and tap the pan lightly.
8. Bake in the pre-heated oven for about 60 minutes or until a tooth pick comes out
clean. 9.Remove from the oven and cool for 15 minutes and then remove from pan
and cool completely
ZEBRA CAKE
INGREDIENTS
4eggs
1 cup sugar
1 cup milk at room temperature
1 cup oil
2 cups cake flour
1 tbsp baking powder
2 tbsp cocoa powder
METHOD
1. grease and flour cake pan and put aside.

2. Preheat oven to 180 degrees Celsius.
3. Cream eggs and sugar till light and fluffy.
4. Add milk,vanilla and oil and continue to beat till it is well combined.
5. In another bowl sift flour and baking powder.
6. Gradually add the dry ingredients to the wet ones mixing till incorporated. DO
NOT OVER BEAT.
7. Divide batter into two equal portions. Keep one as it is and add cocoa powder to the
other and mix well.
8. In the plain batter add 2 tbsp of cake flour and mix well.
➢ To assemble the cake remember that you need to work quickly. Start by
spooning 3 heaped tbsp of the plain batter in the middle of the prepared cake
pan. Then spoon the same amount of cocoa batter over this batter in he middle.
➢ DO NOT TILT OR TWIRL THE PAN. The batter will spread out on its own.
Don't try to help it do that or you'll interfere with the lines. Continue till all
batter is done.
➢ Carefully place the pan in the oven trying not to disturb the layers. Bake for 40
minutes or until done
HERMAN CANADIAN CAKE (SMALL)
INGREDIENTS
3 cups self-raising flour
1 cup sugar
3 eggs
1 cup cooking oil
1 pinch salt
1tspn baking powder
1tspn cinnamon powder
1tspn soda
1 cup carrots
1 cup banana
1 cup fruits
1 cup milk
METHOD
Grate carrots, mash bananas and set aside. On another bowl sift 2 cups of flour, soda,
baking powder, cinnamon and salt together add 1/2 cup of sugar and set aside
In another bowl make a base by putting 1 cup flour 1/2 cup sugar and a cup of milk
then mix till combined
Add your dry ingredients in your base add carrots bananas fruits cooking oil eggs
vanilla mix until everything is combined
Bake for 1 hour oven 180degrees
HOT MILK VANILLA SPONGE CAKE
INGREDIENTS
2 cups cake flour

2tsp baking powder
1 1/2 cup castor sugar
4 eggs
1 cup milk
2 tbsp oil
60g margarine or butter
METHOD
1.Sift flour and baking powder together place milk margarine oil and essence
on stove and heat don't boil.
2.Beat egg and sugar for 7 mins with your mixer, then add flour to your sugar
and egg alternately fold in then add the hot milk at last do not over mix and
bake at 180degrees for 20 - 30minutes.
For the chocolate sponge add 1/3 cup cocoa to the flour and extra 1/4 cup
milk but you can still add your vanilla essence if you like and for the mocha
use ricoffy dissolve 2 tbsp of ricoffy in a little water and put in the milk and
oil or you can add more coffee depends on how strong you want it to be. But
the recipe is the same hope it helps.
QUEEN CAKE
INGREDIENTS
2 cups cake flour
¾ cup sugar
2 tsp baking powder
½ tsp salt
½ cup milk
½ cup oil
2 eggs
Drop egg yellow
METHOD
1.Sift dry ingredients together.
2.Add wet ingredients to the dry ingredients and beat well until smooth and
creamy.
3.Place paper cups into muffin tin and fill each cup 3/4 full.
4.Bake for 15 minutes at 180° C.
ALMOND CAKE
INGREDIENTS
1cup flour
1 cup sugar .
1 cup fresh cream.
3 eggs.
2 tsp baking powder.
1/2 tsp vanilla essence.
METHOD
1.Beat all ingredients for about a minute. Pour into Pyrex/cake tin.
2.Bake At 180 for approx 35 min
3.When still hot brush with apricot jam and sprinkle with Desiccated coconut
4.Serve warm with ice cream on the side
CHOCOLATE CARAMEL SLICE
INGREDIENTS
250g caramello chocolate.
250g plain biscuits.
1/4 butter.
1/2 can (150g) condensed milk.
ICING
1 cup (250g) icing sugar,sifted.
1-2 tablespoons cocoa powder.
1-3 tablespoons boiling water.
METHOD
1 Grease a baking tray/tin and line with baking paper set aside.
2. Break up chocolate,melt with butter in microwave.
3. Stir in condensed milk and crushed biscuits.
4.Press into prepared tin and refrigerate until set.
Directions for icing

1. Put icing sugar and cocoa powder into a bowl add boiling water and mix until
combines.
2. Pour on top of slice and preadolescent over evenly.
RASPBERRY SWIRL MINI CHEESECAKES

INGREDIENTS
2/3 cup (150g) cream-cheese,softened.
1/3 cup (85g) butter softened.
1 (250g) cup sugar.
1 1/2 teaspoon vanilla essence (extract).
2 egg whites.
1 egg.
2 cups (500g) all-purpose flour.
1 teaspoon baking powder.
1/4 teaspoon baking soda.
1/2 teaspoon salt.
1/2 (175g) cup buttermilk.
2 cups (500g) raspberries (fresh or frozen;can also substitute for other berries).
Zest of 1 lemon.
METHOD
1. Preheat oven to 160-180 degree Celsius (350f).
2. Mix the cream cheese and butter together in a large bowl,then beat with a mixer
with a mixer on high speed until well-blended.
3. Add the sugar to the mixing bowl and beat until fluffy;then,add the vanilla,egg
whites and whole egg,then,beat well.
4. In a separate bowl,mix the flower,baking powder,baking soda and salt.
Then,gradually add the flour mixture and buttermilk to cream cheese mixture while
beating on low speed. Make sure to start and end with flour mixture.
5. Gently fold the raspberries and lemon zest into the the cream cheese mixture.
6. Place about 24 cup liners into a muffin tin,then spoon the batter evenly into the
liners. Bake them for around 25 minutes,and test them with a toothpick or skewer in
the centre and make sure it comes out clean.(If not then let bake for another couple of
minutes).
7. Remove the cheese cakes from the tin and leave to sit on cooling rack for about
several minutes before serving.
PINEAPPLE COCONUT SLICE
INGREDIENTS
1 1/2 cups sweetened shredded /desiccated coconut.
125g butter,softened,1/2 cup.
1 1/2 cups plain AP (all purpose) flour.
1/2 teaspoon baking powder.
1/2 teaspoon salt.
1 cup sugar.
3 eggs.
1 cup(250g) sour cream.
1 can pineapple chunks in juice,drained well.
METHOD
1. Preheat oven to 180 degrees Celsius (350f).Spread coconut on a rimmed baking
sheet. Bake until light toasted,tossing occasionally,6-10 minutes set aside. Grease and
line a baking/loaf tin,set aside. In medium bowl whisk together flour,baking powder
and salt,set aside.
2. Using an electric mixer on a high speed,beat butter and sugar until light and fluffy.
Add eggs,one at a time,beating well after each addition. Reduce speed to low,and
alternatively add flour mixture in 3 parts and sour cream in 2,beginning and ending
with flour mixture. Mix until just combined,(do not over mix).
3. Using a rubber spatula,fold pineapple and 1 cup coconut into batter,pour into
prepared pan and smooth top,sprinkle with remaining 1/2 cup coconut. Bake until a
toothpick inserted in centre comes out clean,1 hour to 1 hour 15 minutes(cover pan
with foil half way through. Let cake cool in tin for 15 minutes. Remove from pan,and
transfer onto a wire rack to cool completely.
LEMON COCONUT SLICE
INGREDIENTS
125g butter,softened.
3/4 cup caster sugar.
3/4 cup self raising flour.
3/4 cup plain AP(all purpose)flour.
2 tablespoons sour cream.
1 can sweetened condensed milk,395-400g.
3 eggs.
1/4 cup plain flour.
1/4 cup shredded/desiccated coconut.
1 tablespoons lemon zest.
2 tablespoons lemon juice.
METHOD
1. Pre-heat the oven to 170c or (350-400f).Grease and line a baking tin/tray. Cream
the butter and sugar for 3-4 minutes until pale and fluffy. Stir in the flours and sour
cream,then press into the base of your prepared baking tin/tray,smoothing with the
back of a spoon.
2. Bake for 12-15 minutes until very pale golden and just set in the centre. Remove
from the oven.
3. For the topping,whisk together the condensed milk,eggs,second measure of
flour,coconut,lemon zest and lemon juice. Pour over them semi-baked base and bake
for a further 15-20 minutes until puffed and golden. Allow to cool before cutting.
4. Serve with side of your choice.
CUPCAKES
DIFFERENCES BETWEEN MUFFINS AND CUPCAKES
What is Muffin?
Muffin is a domed spongy baked product. It uses a bread recipe. The ingredients of
muffin include egg, milk, vegetable oil, all purpose flour, caster sugar, baking
powder, and salt. All these ingredients are mixed in a rough manner when making
muffins. As a result, muffin batter is lumpy. Also, muffins normally do not use the
creaming method for making fat. Also, muffin is less sweet when compared to
cupcakes. When it comes to decoration, frosting is not used in the making of muffins
as they are normally considered as breakfast food by many. Muffins are taken along
with coffee in the morning.
An important fact about muffin is that, muffins have picked up attention only after the
arrival of coffee houses across the length and the breadth of the globe. In fact, muffins
were not known to public earlier. When it comes to the flavours of muffin, you will
see that there are different muffin flavours such as chocolate chip, dried fruits, nuts,
and cheese.
What is Cupcake?
A cupcake is a miniature cake. It uses a cake recipe and is richer in ingredients.
Cupcake ingredients include softened butter, caster sugar, cake flour, baking powder,
salt, eggs, and vanilla extract. It is made by blending the cake flour with other
ingredients. If you want to make good cupcakes, make sure that you mix the flour
with other ingredients in a smooth manner, to make a very smooth batter. Moreover,
cupcakes use the creaming method for preparing fat. If you do the job correctly, your
batter will be silky.
When it comes to the taste, cupcake is definitely sweet as it is a type of cake. In fact,
sugar is used more in the making of cupcakes rather than in muffin. At the same time,
frosting or icing is also used in the making of cupcakes. When it comes to cupcake
flavours, you will see that there are different cupcake flavours such as chocolate,
vanilla, and red velvet.
Cupcakes have been traditionally popular. It can thus be said that cupcakes are older
than muffins. When it comes to the occasion of serving cupcakes, you will see that
cupcake is considered a birthday item. It is served during parties and office functions.
It is known as a dessert.
What is the difference between Muffin and Cupcakes?

• Appearance:
• A muffin is characterized by a domed top.
• A cupcake has a rounded top to make way for frosting or icing.
• Taste:
• Muffin can be sweet or savoury. Even when it is sweet, a muffin is not as sweet as a
cupcake.
• Cupcake is always sweet.
• When to eat:
• A muffin can be eaten for breakfast.
• A cupcake is always a dessert.
• Ingredients:
• Muffin includes egg, milk, vegetable oil, all purpose flour, caster sugar, baking
powder, and salt.
• Cupcake includes softened butter, caster sugar, cake flour, baking powder, salt,
eggs, vanilla extract.
• Frosting / icing:
• Muffin does not use frosting or icing.
• Cupcake is often decorated with frosting and icing.
• Recipe:
• Muffin uses a bread recipe in its making.
• Cupcake uses a cake recipe in its making.
This is a major difference between muffin and cupcake.
• Texture:
• Muffin has a slightly thicker texture.

• Cupcake has a light texture.
• Fat usage:
• Muffin uses vegetable oil.
• Cupcake uses softened butter. Oil is also used at times.
• Mixing oil and water is not that important in muffin.
• Mixing oil and water is very important in cupcakes.
• Batter:
• Batter is lumpy in muffins.
• Batter is silky smooth in cupcakes.
• Flavours:
• There are different muffin flavours such as chocolate chip, dried fruits, nuts and
cheese.
• There are different cupcake flavours such as chocolate, vanilla, and red velvet.
NB: THESE ARE THE IMPORTANT DIFFERENCES BETWEEN MUFFINS AND

CUPCAKES
CHOCOLATE CUPCAKES
(Makes 24)
INGREDIENTS
225 g soft butter/margarine

1 cup castor sugar
4 extra-large eggs
2 cups self-raising flour (250ml cups)
½ cup cocoa powder
Milk as needed
METHOD
1.Put 24 paper baking cases in a muffin tray.

2.Add all the ingredients, except the milk, in a large bowl. Using an electric hand
whisk, beat together until just smooth. Stir in milk as needed, little bit at a time, just to
get the mixture a bit "loose" the mixture shouldn't be runny. Spoon the mixture into
the paper cases.
3.Bake the cupcakes in a preheated oven, 170 degrees Celsius for 15-20 minutes or
until well risen and firm to the touch. Transfer to a wire rack to cool.
TOPPING
175 g butter, softened

350 g icing sugar
3-4 tablespoons cocoa powder
To make the topping, put the butter in a bowl and beat until fluffy. Sift in the icing
sugar stir together until smooth and creamy. Add a drop of milk if the mixture is too
stiff. When the cupcakes are cold, spread or pipe frosting on top of each cupcake, and
decorate to your choice.
VANILLA CUPCAKES
With Buttercream Icing (Makes 24)
INGREDIENTS
2 1/2 cups self raising flour
1 1/2cups caster sugar
1 1/4cups milk
150g butter(softened)
2eggs
METHOD
1.Preheat oven to 150 degrees Celsius (cupcakes won't form peaks or crack when
baked at this heat as compared to normal 180 degrees Celsius)
2.Beat butter with electric mixer until smooth add caster sugar beat until light and
fluffy
3.Add eggs and mix well add flour,milk and vanilla beat until smooth line cupcake tin
with paper cases and spoon mixture 2/3 full do not overfill cupcakes will form peaks
4.Bake for 20minutes until golden brown and springy when lightly pressed turn onto
wire rack and leave to cool.
Butter cream Icing

100g butter (softened)
2cups icing sugar sifted to avoid lumps
4 tbsp milk
1 to 2 drops food colouring.
1.Beat butter and icing until pale add icing and vanilla and milk beat again to a
light,fluffy texture add 1 or 2 drops of food colouring of your choice blend it in
2.Place icing in a piping bag with a tip and pipe icing over cupcakes.
You can divide your icing into two and add different food colouring and use different
star tips to achieve different patterns when icing.
SCONES
LEMONADE SCONES
(Guaranteed no fail - uses lemonade)
INGREDIENTS
3 cups self-raising flour
Pinch of salt
1 cup cream or plain yoghurt
1 cup lemonade (good quality: Sprite or Schweppes)
METHOD
1. Preheat oven to 220˚C.
2. Line a tray with baking paper.
3. Sift flour and salt into a large bowl. Make a well in the centre. Pour in cream and
lemonade.
4. Mix with a knife until mixture comes together. If it feels sticky add more flour.
Turn dough onto a lightly-floured surface. Knead gently 4 - 5 times. Flatten the dough
out with the palm of your hand until it is 3-4 cm thick.
5. Cut scones into rounds using a 5cm pastry cutter. Arrange scones side by side on a
baking tray.
6. Bake for 10-12 mins until golden.
7. Remove from oven and immediately wrap them in a clean tea towel. Wrapping the
scones keep them warm and give them a soft crust.
Handy Hints: Fresh is best but they do freeze well. Use good quality lemonade.
Home-brand and cheap lemonades are not as fizzy and the scones don’t rise as well.
Do not use flat lemonade. I open the can or bottle to make the scones.
Serving Suggestion: Serve with thick whipped cream and strawberry jam.
TIPS:
*Use cold ingredients. Cold cream, cold lemonade.
*Don’t knead the dough for too long. Less is best. You are not making bread. If the
dough is over worked, the gluten in the flour will develop which will cause the scones
to be tough in texture and heavy.
*Arrange scones side by side on the baking tray, so that they are touching each other.
This helps to keep the sides of the scones straight and even as the scones cook. They
also rise higher than scones spread out.
NB: The best way to tell if scones are cooked is to tap the top of one with your finger-
tips - if it sounds hollow when tapped, they are ready.
SCONES
INGREDIENTS
4 cups snowflake self raising flour
1ml salt
50g cold margarine/ butter
375ml milk
METHOD
1. Sift flour, baking powder and salt together
2. Rub butter in using your finger tips until fine as bread crumbs
3. Add milk gradually to dry ingredients and mix lightly to soft dough
4. Turn out dough onto a lightly floured surface and press to a thickness and of about
2cm and cut out rounds
5.Grease tray and bake in preheated oven at 200 C for 20mins
COOKIES
INGREDIENTS
250g butter
3/4 cup castor sugar
1tsp baking powder
3cups flour
2tbs cornflour
1teaspoon vanilla essence
METHOD
1.Cream butter and sugar. Add vanilla essence and flour gradually.
2.Roll out and cut into shapes.
any of the following can be added chopped nuts or chocolate.
3.Bake in oven
CREAM DOUGHNUTS
INGREDIENTS
Flour – 2 ½ cup or 250g
Instant yeast – 1 tsp
Milk powder – 2 tbsp
Egg – 1
Sugar – 2 tbsp
Salt – ½ tsp
Butter or ghee – 2 tbsp
Oil – for frying
Chocolate Frosting Sauce

Icing sugar – 1 cup
Coco powder – 2 tbsp
Butter – 1 tsp
Coconut Glaze:
Icing sugar – 3 tbsp
Water – 1 tsp
Desiccated coconut – as required
METHOD
1.Mix instant yeast, milk powder, egg, sugar, salt and butter or ghee in flour and make
smooth dough with warm water.
2.If milk powder not available, then use warm milk instead of warm water to make
dough. Leave for one hour until double in size.
3.Then make 8 round balls, cover and leave for proofing or Turn the dough out onto a
floured surface, and gently roll out to 1/2 inch thickness.
4.Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double.
5.Cover loosely with a cloth. Heat oil in a deep-fryer or large heavy skillet to 350
degrees F. Slide doughnuts into the hot oil using a wide spatula.
6.Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until
golden brown. Remove from hot oil, to drain on a wire rack.
7.Decorate with chocolate frosting sauce, coconut glaze or plain glaze. Serve these
yummy doughnuts
Chocolate Frosting Sauce

In a pan, add icing sugar, coco powder, butter and some water, cook until thick and
creamy sauce.
Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off
excess.
Coconut Glaze
Mix icing sugar in water, apply on doughnuts and sprinkle coconut or leave plain
icing glaze.
BANANA BREAD
INGREDIENTS
2 very ripe bananas
1/4 tsp salt
1/2 cup sugar
1/3 cup vegetable oil
2 eggs
2 heaped tbspn sour cream, Or sour milk (Amasi)
1/4 cup water
1 and 3/4 cups cake flour
1/2 tsp baking soda
1/2 tsp baking powder
METHOD
1.Preheat oven to 180 degrees Celsius. Sift flour, baking powder and baking soda in a
bowl. In a separate bowl, mix all the other ingredients. Lastly fold in the sifted flour.
2.Don't over mix. Put in greased loaf tin.
3.Bake at 180 degrees for about 50 minutes or nicely browned and toothpick comes
out clean.
BISCUITS
Makes about 60 biscuits
INGREDIENTS
250g butter, softened
250ml vegetable/sunflower oil
250ml icing sugar
500g cake flour
3 dessert spoons cornflour
METHOD
1.Cream together butter, oil, icing sugar.
2.Add flour and cornflour and mix to combine. Dough will be soft (if the dough is too
soft add more flour)
3.Roll out in shapes of your choice. Place on baking tray and bake at 180 degrees
Celsius for 10 minutes or until lightly browned decorate with melted cooking
chocolate.
CHAPATI
Make 5 chapatis
Chapati is a flat, soft and thin bread. It is enjoyed all over East Africa but the recipe is
originated from India and brought to East Africa by the Indian traders centuries ago. It
can be served with stews for lunches or dinner or with butter for breakfast. It can be
made with whole wheat flour, All-purpose flour or mixture of both.
INGREDIENTS
500g All-purpose flour or whole wheat flour
100ml Warm water or as needed
2 to 3 tablespoons vegetable oil
½ tsp of salt or to taste
METHOD
1: In a large bowl add the half of the water (50ml) and the salt. Stir until the salt
dissolve
2: Add the flour in the salted water and use your hand to mix well. Then add the
vegetable oil and mix well.
3: Gradually pour the remaining water on flour mixture while mixing until the dough
form a ball and is soft. You dough should not be sticking to your hand at all. If the
dough is sticking add a little more flour or if it is too dry add a bit of water.
4: Transfer the dough on your kitchen counter and knead it for 10 minutes. You
movement should be fast and energetic. When you finish kneading your dough, it
should be smooth, soft and elastic if it is not knead again.
Kneading the dough is very important if you don’t want the chapati to become hard.
5: Pour a generous amount of vegetable oil on your hand and divide the dough into 5
small balls. Then cover with a napkin and let them rest for 15to 20 minutes.
6: Use a rolling pan to flatten the dough balls into a round shape until quite thin. if the
dough is sticking to the rolling pan sprinkle with a little bit of flour.
7: Heat a non stick pan on medium high heat and add the chapati. Wait for 45 second
or till you see bubbles over the top, then flip and cook the other side. You can brush
the chapatis with vegetable oil on top. The cooking time should not exceed 2 minutes.
Remove and cook the remaining until done.
CHIMHONDO
INGREDIENTS
2 cups plain flour
1 cup maize meal
1 tspn baking powder
1 tspn salt
3 eggs
1 cup milk
1/3 cup sugar
1/3 cup cooking oil or butter
2 heaped tspn orange zest
METHOD
1. Preheat oven 175 C
2. Mix all dry ingredients then add e wet ones. Make sure ingredients are combined
well
3. Pour mixture in a greased baking tin and bake 180 C for 55mins
KUNAFA
INGREDIENTS
2 cups low fat milk
1 1/2 tablespoons sugar
3 1/2 tablespoons cornstarch dissolved in 1/4 cup milk
1/2 teaspoon butter ( will be added to the milk)
1/2 teaspoon vanilla (you can use rose water)
100gm bread crumbled by hand
1 tablespoon butter (will be added to the bread)
The Syrup
1/2 cup sugar
1/2 cup water
Making the syrup

In a saucepan, add both ingredients and let it boil for 3 – 4 minutes. Keep aside to
cool.
Making the cream:
In a pan, add the milk, butter, and sugar. Let it come to a boil. Add vanilla to the
cornstarch mixture then add it to the milk and keep stirring. When the milk cover the
back of a spoon, and a straight line made by your finger stay clear, then it is done.
Remove from heat and pour in a plate, wait for it to cool then place it in the fridge.
Making the crust:
1.Grease 8×8 baking pan with few drops of butter and keep aside.
2.Add one tablespoon of butter to the bread and mix with fork or better with your
hand.
3.Spread the bread in the greased pan and press it down with your hands or the back
of a spoon.
4.Pour the cooled milk mixture on top of the bread and spread evenly.
5.Bake the kunafa in a preheated oven 350F/180C, for half an hour or until the bottom
is light brown.
6.Take out Kunafa from oven and after 10 minutes, flip it in a plate.
7.Pour cool syrup on the hot Kunafa.
8.Use only 1/4 cup of the syrup, it will be enough.
Garnish with pistachios (looks more appealing)
LASAGNA
INGREDIENT
500g pasta screws/ macaroni
400g lean beef mince
250g button mushrooms
4 medium sized carrots
250 grams Italian mozzarella
100g mature cheddar
( please feel free to add coloured peppers)
1 large onion
2 large very ripe tomatoes
Spice for mince
Italian seasoning
Tablespoon of mustard
Tablespoon of tomato sauce
Tablespoon of chutney
3 tablespoons of red wine
1/2 teaspoon of crushed garlic
Tablespoon of any beef packet soup ( I used mutton and veg packet)
Chicken or mutton stock cube
White Sauce
2 heaped tablespoons of flour
2 tablespoons of butter
Milk
1/2 teaspoon of ground black peppercorns
1 teaspoon packet mushroom soup
METHOD
1.Sauté the onion, garlic and carrots till onion cooked and peppers if you are adding
them
2.Add the spice for mince & Italian seasoning
3.Next add the mince and fry till mince cooked add the tomatoes stir till Cooked then
add the mushrooms, wine & stock cube and beef packet soup, mustard chutney and
tsauce till it's well (add water to make a nice thick gravy) mixed let it simmer for
about 20mins mixture shouldn't be too runny reduce more if it still runny
4.For the sauce melt butter and add flour, stir with a whisk, and gradually add the
milk 500ml until thick add the mushroom soup and ground black pepper and a pinch
of salt to taste
5.Boil pasta but slightly over cook it.
6.Then layer pasta, sauce and mince mix in that order, your final layer should have
pasta white sauce then the mixed cheese, bake at 150 until browned at the top
MACARONI CHEESE
INGREDIENTS
1 pack Ingredients spaghetti /macaroni
1pack Countrsyle sausages
mince meat
onions green pepper. Red pepper yellow pepper
finely sliced stripes of chicken breast
two tiny diced potatoes(boiled)
white sauce with black pepper.
cheese of your choice
METHOD
1.First boil your spaghetti and set aside.
2.Grill it sausage in the oven hen finely slice round pieces and set aside. Stir fry it
chicken ,means and all the peppers and onion together until nice and Brown and set
aside. 3.Mix your spaghetti with your white sauce and add salt t taste .mix the
spaghetti and the half the stir-fry and half of the sausages. And take a casserole dish
first place tomatoes rings on the bottom then put first layer of spaghetti mixture then
on the next layer put the stir-fry then again put the last layer of spaghetti mixture then
then again put the last layer of the stir-fry and sausages.
NB: Grate any cheese of your choice on top of each layer as you go. Then grate some
on the top layer .Bake at 200 for 15minutes.serve with coleslaw salad or lettuce
salad.
SAMOOSA
INGREDIENTS
3cups cake flour
3tblsp cooking oil
Half tsp salt
Enough pre-boiled water to make a soft dough
Filling
Mince meat
Green beans
Carrots
Potatoes
Seasoning
METHOD
1.Mix well in a bowl
2.Knead on a floured board
3.Roll the dough to a thin layer
4.Cut with a lid
5.Preheat your pan and heat your samoosa dough
6.Then make a flour paste with flour and cold water
7.Cut your circle into half and fold
8.Put your filling
Dough
INGREDIENTS
4 cups flour
1 tspn salt
1 1\3 cup water
1\4 cup cooking oil
METHOD
1.Sieve flour add salt in a bowl and pour cooking oil.
2.Rub in using your fingers until it looks like breadcrumbs and pour water and mix
with your hands until you have a dough that does not stick in your hands
3. Cover the dough using plastic and leave it for 1hour
Filling
INGREDIENTS
2 big potatoes peerless and chopped
1 cup frozen peas
2 tbsn cooking oil
2 large onions finely chopped
1 kg mince
4 cloves garlic crushed
1 tsp ground cumin
1\2 tspn ground black pepper
1 1\2 tsp salt
1 tspn ground turmeric
1 tsp chilli powder
1 tsp fresh ginger crushed
Cooking oil for deep frying
METHOD
1.Boil your potatoes for 10minutes and add peas in for 5minutes and drain the water .
2.Heater 2tbspn of oil in a pot and put cumin, onion and fry until golden brown and
pour in mince and fry.
3.Put ginger,garlic,black pepper,Walt,turmeric and chilli powder into mince, and take
mashed potatoes and mix, and put aside or into the fridge until its cool.
4.Take your dough and cut it into sizes of a golf ball ,roll it on the board and make a
square shape , put your filling which fits in at the corner, pour in a little amount of
water on the edges and close the side which is full.
5.Heat your cooking oil in a pan. When your cooking oil has heated well fry your
samoosas in batches for 3 mins until you finish. You can serve with chilli or tomato
sauce
PIZZA
CHEESE STEAK PIZZA
INGREDIENTS
2 teaspoons olive oil
1 large sweet onion, sliced (1 cup)
1 can (13.8 oz) Pills bury refrigerated artisan pizza crust with whole grain
½ cup pizza sauce
⅓ lb deli-style roast beef, roughly chopped
2 cups shredded prolonger cheese (8 oz)
¾ cup sliced green bell pepper
Suggestions: Love this pizza but its better with Alfredo sauce or a nice garlic paste
mixed with olive oil and butter Or, maybe a Parmesan cheese sauce.
METHOD
1 Heat oven to 400°F for dark or non-stick pan (425°F for all other pans). Spray
15x10-inch pan with sides with cooking spray.
2 In 12-inch non-stick skillet, heat oil over medium-high heat. Stir in onion to coat
with oil. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to
medium-low. Cook 20 minutes longer, stirring well every 5 minutes; until onions are
golden brown (onions will shrink during cooking). Set aside.
3 Unroll dough in pan; starting at centre, press dough into 15x10-inch rectangle. Bake
about 8 minutes or until light brown.
4 Spread pizza sauce over crust. Top with roast beef, onion, cheese and bell pepper.
5 Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. To
serve, cut into 6 rows by 3 rows.
OTHERS RECIPES
MAGWINYA/ FAT COOK
INGREDIENTS
125 ml lukewarm water
125 ml lukewarm milk
25 g soft margarine
15 ml sugar
1 large egg
750 ml Cake Flour (350g)
10 g instant dry yeast (1
packet)
5 ml salt
250 ml vegetable oil for frying
METHOD
1.Mix the water, milk, margarine and sugar together. Beat in
the eggs.
2.Sift the flour and salt. Add the yeast.
3.Add the wet ingredients to the dry ingredients and knead to
form dough.
4.Knead until smooth, adding more flour if dough is too sticky and more
liquid if
dough is too stiff.
5.Place the dough in a lightly oiled bowl and cover with cling film. Allow dough to
rise in a warm place until it’s doubled in size.
6.Knock down the dough and make 15 balls, set aside and let them rise for ten
minutes.
7.When the oil is ready, add 2-3 dough balls and cook for 3 minutes,flipping them
over halfway. Remove with a slotted spoon and drain on paper towels. Continue with
the rest of the dough.
GANGO
Its all about mixing variety of the meat you enjoy eating
First stage
Portions of
Beef
Pork
Liver
Chicken
sausage
Cut them into small pieces & boil them altogether for 10-15 minutes in a large pan.
Fry them after boiling until it looks crispy
Second stage
Now take
Vegetables any type you want except for covo..
Preferably
Rape or tsunga
tomatoes
onions
green pepper
yellow pepper
carrots
Red peri peri (mhiripiri)
METHOD
1.Chop them into small pieces n add to the meat. Let them boil fr some minutes while
they boil mix the spices of your choice n pour in the pot.
Mix well n serve.
SOYA MINCE/ CHUNKS
INGREDIENTS
Chunks
varied veggies chopped to tiny pieces (green beans, carrots, onions, different peppers,
covo leaf,)
1 egg
salt
flour
curry
barbecue spice
peanut butter
lemon juice
oil
chilli (optional )
METHOD
1.Soak chunks in hot water then drain well
2.Mix all ingredients in a bowl and make it thick
3.Mould into small bite sized balls and set aside
4.Heat oil and deep fry till golden brown
5.The lemon helps prevent oil absorption into our chunk balls
CREAMY POTATOES
INGREDIENTS
1 cup cooking oil
Water
2 tbsp mixed herbs
5 large potatoes, chopped
60g sachet knorr cream of chicken soup
1 tsp salt
METHOD
1. Boil e potatoes for 10-15mins and add salt. Drain in a colander
2. Preheat e oil in a saucepan
3. Mix e potatoes w mixed herbs and deep fry in e saucepan until they are golden
brown.
4. Prepare knorr cream of chicken soup in cold water bring to boiling for 8mins
5.Pour e soup in e sauce and garnish with herbs serve warm
CHOCOLATE AND CHERRY TRIFLE
INGREDIENTS
500 ml (2 C) milk
45 ml (3 T) cake flour
45 ml (3 T) cocoa powder
45 ml (3 T) corn flour
2 eggs
2 egg yolks
80 g (1 packet) cherry jelly
6 chocolate brownies or Swiss roll slices, broken into pieces
65 ml (¼ C) brandy or sweet rooibos tea
1 x 400 g can Rhodes Very Cherry
250 ml (1 C) cream, stiffly beaten
METHOD
1.To make the custard, place the milk in a saucepan and heat to just boiling.
2.Whisk the flour, cocoa powder, corn flour, eggs and egg yolks together.
3.Pour the hot milk into the egg mixture and whisk to mix.
4.Strain the custard back into the saucepan and whisk over medium heat until
thickened.
5.Remove from the heat.
6.Prepare the jelly according to the instructions on the packet and set aside to cool.
7.To assemble the trifles: crumble the brownies or Swiss roll slices into 6 glasses,
sprinkle with the brandy or tea and then top with layers of the fruit and syrup of the
Rhodes Very Cherry, the custard, the prepared jelly and whipped cream.
8.Finish with the cream and chill the trifles in the fridge for at least 2 hours before
serving.
APRICOT AND JELLY TRIFLE
INGREDIENTS
2 x packets apricot jelly
250 g cream cheese
125 ml (½ C) caster sugar
250 ml (1 C) cream, whipped
1 x ready-made Swiss roll
(⅓ C) sherry
2 x 410 g can Rhodes Apricot Halves in Syrup, drained
500 g custard
To serve: whipped cream and flaked almonds, toasted
METHOD
1.Prepare the jelly as per the pack instructions and place in the fridge to set slightly,
but not yet firm.
2.Beat the cream cheese until softened.
3.Add the sugar and beat until dissolved.
4.Fold in the cream and set aside.
5.Arrange the Swiss roll slices in a large bowl and drizzle with sherry.
6.Cover with a thick layer of cream cheese mixture, followed by a half of the jelly.
7.Arrange the Rhodes Apricot Halves on top of the jelly, cover with the remaining
cream cheese mixture, followed by the rest of the jelly and place in the fridge to set,
about 4 hours.
8.To serve, spoon the whipped cream on top of the trifle and sprinkle with the toasted
almonds.
POOR MAN'S LASAGNE
INGREDIENTS
1 kg beef mince
30 ml (2 T) olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
2 x 410 g can Rhodes Tomato & Onion Mix
115 g can or 1 cup of Rhodes Tomato Paste
salt and pepper
250 g pasta shells (e.g. penne, macaroni, bows, etc.), cooked and drained
500 ml (2 C) white sauce, hot
250 – 500 ml (1 – 2 C) cheddar cheese, grated
METHOD
1.Heat the olive oil in a large pan.
2.Add the mince and fry until brown.
3.Drain any excess fat.
4.Add the onion and garlic, and fry until the onions are soft.
5.Add the Rhodes Tomato & Onion Mix, Rhodes Tomato Paste and season to taste.
6.Cover and simmer for 20 minutes, stirring occasionally.
7.Mix the mince sauce, pasta shells and white sauce together, until evenly mixed.
8.Spoon into an ovenproof casserole dish.
9.Top with the grated cheese.
10.Bake in an oven preheated
Serve hot.
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 chilli powder
1 tsp curry powder
Salt
1 bouillon cube
METHOD
1.Heat the oil and add the chicken. Add the onion, garlic, ginger, the curry powder
and black pepper. Stir fry for 2 minutes.
2.Add one and half cup of water, cover and cook for 15 minutes. Then add the
tomatoes and cook for 5 more minutes.
3.Add the sliced spinach with the chilli 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.
SIMPLE FRIED RICE

(makes 6-8 servings)
INGREDIENTS
2 cups cooked rice
2 tablespoons oil
1 small white onion chopped
1/2 cup frozen peas and carrots, thawed.
1 clove garlic, minced
2 1/2 tablespoons soy sauce
1 teaspoon sauce (optional)
2 eggs lightly beaten
2 tablespoons green onions
METHOD
1.Heat up a skillet or wok until hot. Add the oil, followed by the onions and carrots.
Fry until tender.
2.Push the peas and carrots to the side, then pour the beaten eggs onto the other side.
3.Scramble the eggs, then once cooked mix the eggs with the vegetables.
4.Add the garlic and stir until fragrant. Add the egg mixture, mix, then pour the soy
sauce and optionally the oyster sauce on top. Stir and fry the rice and veggies until
heated through. Finish by topping with green onions. Fry to 180˚C for 10 minutes or
until the cheese is melted and the lasagne heated though.
Serve hot.
STEAK WITH MASHED POTATOES
INGREDIENTS
Rosemary salt:
2 tablespoons chopped fresh rosemary, from about 4 medium sprigs
2 tablespoons coarse salt
½ teaspoon coarsely ground black pepper
Mashed ‘Potatoes’:
½ large head cauliflower, broken into florets, about 8 cups
½ cup non-fat buttermilk
1 pound Yukon Gold potatoes, peeled, quartered lengthwise, and sliced ½ inch thick
Salt
½-¾ cup low-fat milk
1 tablespoon butter
2 scallions, chopped
Steak:
1 pound lean steak, preferably flank, about 1¼ inches thick
1 tablespoon balsamic vinegar
8 cups shredded romaine lettuce
1½ cups halved cherry tomatoes
¼ cup chopped fresh mint
METHOD
1. For the rosemary salt, combine chopped rosemary and salt on a cutting board and
chop together. Stir in pepper; transfer to a small bowl, and set aside.
2. For the mashed ‘potatoes’, place the cauliflower in a steamer basket and set aside.
Place potatoes in a saucepan large enough to fit steamer basket, add cold salted water
to cover by about 2 inches, bring to a boil, reduce heat. Set steamer basket over
boiling water, cover, and steam 15 minutes while simmering potatoes until tender.
3. Transfer cauliflower to a food processor, add the buttermilk, and ¼ cup of the milk,
and pour until very smooth, about 2 minutes.
4. Meanwhile, drain potatoes, return to the saucepan, and heat over medium heat for 1
to 2 minutes to dry. Mash with a potato masher. Add the cauliflower puree, ¼ cup
milk, 1 teaspoon salt, and ¼ teaspoon pepper. Stir to blend, and heat over medium-
low heat, adding more milk as needed for a creamy consistency. Stir in the butter and
the scallions. Cover, and set aside to keep warm.
5. Heat a grill or grill pan. Sprinkle the steak on both sides generously with the
rosemary salt, pressing it into the meat. Grill the steak 4 minutes on one side. Turn,
and grill 3 to 4 more minutes. Remove to a plate and let stand 5 minutes. Thinly slice
the beef against the grain. Add the vinegar to the pan and stir to incorporate any pan
juices.
6.To serve, make a bed of lettuce on each of four plates. Arrange one-quarter of the
steak slices on top of the lettuce. Spoon on some of the cauliflower mashed potatoes.
Scatter tomatoes all over, drizzle with the balsamic-meat juices, and garnish with
chopped mint.
HUNGARIAN BEEF AND NOODLES

(Makes 4 servings)
INGREDIENTS
1 pound lean ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
1 garlic clove, minced
1 Tablespoon paprika
1 teaspoon dried thyme
3½ cups beef broth
4 cups medium egg noodles
1 (10 ounce) package frozen peas and carrots
¼ cup sour cream
METHOD
1. In a large non-stick skillet, brown the beef over medium-high heat, breaking up any
large chunks of a spoon.
2. Stir in the onion, bell pepper, and garlic. Cook, stirring often, for 5 minutes.
3. Stir in the paprika and thyme.
4. Add the broth, and noodles, and peas and carrots. Bring to a boil over medium-high
heat.
5. Reduce the heat to low, cover, and simmer for 8 to 10 minutes, stirring
occasionally, until noodles are tender.
6.Stir the sour cream into the noodle mixture and simmer, uncovered, for 2 minutes.
BEEF AND MUSHROOM STIR-FRY

(Makes 4 servings)
INGREDIENTS
¾ pound flank steak
1 Tablespoon cornstarch
4 large carrots
½ pound small mushrooms
1 bunch scallions (about 6)
1/3 cup beef broth
3 drops hot pepper sauce
¼ teaspoon black pepper
2 Tablespoons vegetable oil
2 cloves garlic, minced
3 quarter-size slices (¼ inch thick) fresh ginger, unpeeled
3 Tablespoons chopped cilantro (optional)
METHOD
1. Cut the steak into 2 inch wide strips. Then cut each strip across the grain into ¼
inch thick slices.
2. In a medium bowl, combine the steak with 1 Tablespoon of the soy sauce and the
cornstarch. Stir to coat steak and set aside.
3. Cut the carrots on the diagonal into ¼ inch thick slices. Cut the scallions into 2-inch
lengths.
4. In a small bowl, combine the broth, remaining 1 Tablespoon soy sauce, hot pepper
sauce and black pepper.
5. In a large skillet or wok, warm 1 Tablespoon of the oil over medium-high heat until
hot but not smoking.
6. Add scallions, garlic, and ginger. Stir fry for few seconds.
7. Add the carrots and mushrooms and stir-fry until the carrots are crisp-tender, 3 to 5
minutes.
8. Remove the vegetables to a plate and cover loosely keep warm.
9. Add the remaining 1 Tablespoon oil to the skillet and warm over medium-high
heat.
10. Add the steak and the marinade in stir fry until steak is browned, but still slightly
pink in the centre, 2 to 3 minutes.
11. Return the vegetables to skillet. Stir the broth mixture, add it to the skillet and
bring the liquid to a boil.
12.Cook, stirring constantly, until vegetables are tender and the beef is cooked
through, 2 to 3 minutes longer. Stir in the cilantro, if using, and serve hot.
SWEET AND SOUR PORK OVER RICE
INGREDIENTS
1 tablespoon dry sherry
¼ teaspoon pepper
2 tablespoons low-sodium soy sauce, divided
1½ teaspoons sugar, divided
1 pound (1-inch thick) boneless pork loin chops, trimmed of any fat and cut into 1-
inch cubes
1½ cups brown rice
3 cups chicken stock
20 ounce can pineapple chunks packed in juice, drained, 2 tablespoons pineapple juice
reserved
1 tablespoon ketchup
½ teaspoon white vinegar
3 tablespoons canola oil, divided
1 red onion, peeled, trimmed, and cut into 1-inch cubes
1 red bell pepper, stemmed, seeded, and cut into 1-inch cubes
1 green bell pepper, stemmed, seeded, and cut into 1-inch cubes
METHOD
1. Combine sherry, pepper, 1 tablespoon of the soy sauce, and ½ teaspoon of the sugar
in a medium bowl. Add pork and gently toss until well coated. Let marinate in the
refrigerator.
2. In a saucepan, bring the stock to a boil and add rice. Cover with a lid and let
simmer for 20 to 30 minutes. Using a fork, fluff the grains and serve on 4 plates.
3. Meanwhile, stir together pineapple juice, ketchup, vinegar, remaining tablespoon of
soy sauce, and remaining teaspoon of sugar in a small bowl until well combined. Set
aside.
4. Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat
until hot but not smoking. Add onion and cook, stirring occasionally, until browned
but still a little crisp, about 2 minutes. Transfer to a bowl.
5. Heat another tablespoon oil in the same skillet over medium-high heat until hot but
not smoking. Add peppers and cook, stirring occasionally, until browned but still a
little crisp, about 3 minutes. Add to onions.
6.Heat remaining tablespoon oil in the same skillet over medium-high heat, until hot
but not smoking. Add the pork cubes, arranging in a single layer. Cook, undisturbed,
until a golden brown crust forms on the bottom, about 1½ minutes. Turn the cubes
over and cook until a golden brown crust forms on the other side, about 1½ minutes.
Return the onion and peppers to the pan and toss to combine. Add pineapples and
pineapple juice mixture and cook, stirring, until sauce evenly coats everything and
thickens slightly, about 2 minutes. Serve immediately over rice.
FRIED POTATOES, GREEN BEANS AND BACON

(Makes 4 servings)
INGREDIENTS
½ pound bacon
½ cup onion, sliced
4 potatoes, peeled, parboiled, and sliced
1½ pounds green beans, cooked
Salt and pepper to taste
METHOD
1. Cook bacon in a large skillet over medium heat until crisp.
2. Remove bacon from skillet, reserving drippings. Crumble bacon and set aside.
3. Add onion to skillet, cook until tender. Remove onion from skillet, set aside.
4. Add potatoes to remaining drippings; cook until fork tender.
5. Drain skillet, leaving 1 Tablespoon drippings in skillet.
6. Add bacon, onion, potatoes and cooked green beans to skillet; heat through.
7. Add salt and pepper to taste.
BLUE RIBBON PORK CHOPS

(Makes 6 servings)
INGREDIENTS
2 eggs
¼ cup mustard
¼ cup brown sugar, packed
1/3 cup red wine vinegar
8 pork chops
seasoned salt
METHODS
1. In a small mixing bowl, beat together eggs and mustard.
2. In a separate small mixing bowl, dissolve brown sugar and vinegar; add to egg
mixture.
3. Brush both sides pork chops with brown sugar mixture and place into a greased
13x9 baking dish.
4. Sprinkle with seasoned salt; grill 10 minutes on each side or until juices run clear
when pierced with a fork (baste at least once more during grilling time). Serve with
baked beans.
PORK AND SNOW PEA MICROWAVE STIR-FRY

(Makes 4 servings)
INGREDIENTS
2 Tablespoons vegetable oil
1 pound boneless pork, cut into ¼ inch strips
1/8 teaspoon garlic powder
1 package (6 ounces) frozen snow peas, thawed
1 cup thinly sliced green onions
2 Tablespoons cornstarch
1 cup beef broth
Hot cooked rice
METHOD
1. In a 2 quart microwave safe glass dish, heat oil at 70% power for 1½ minutes.
2. Add the pork, soy sauce and garlic powder. Toss to coat.
3. Cover and microwave on high for 5 to 6 minutes or until the meat is no longer pink.
4. Stir in peas and onions. Cover and microwave a 70% power for 2¼ minutes.
5. Combine cornstarch and broth in a small bowl. Whisk until smooth, then gradually
stir into pork mixture.
6. Cover and microwave on high for 1½ minutes. Stir.
7. Cover, microwave 3 to 4 minutes longer or until thickened, stirring every minute.
Serve over hot cooked rice.
PORK SCHNITZEL WITH MUSHROOM GRAVY
INGREDIENTS
6 boneless pork loin chops (about 1-1/4 pounds)
Salt and pepper
9 Tablespoons all-purpose flour, divided
2 eggs, beaten
1 cup plain dry bread crumbs
1 Tablespoon dried parsley flakes
1/4 cup vegetable oil
4 Tablespoons unsalted butter, divided
1/4 cup finely chopped onion
8 ounces sliced button mushrooms
1 cup chicken broth
2 Tablespoons half and half
4 cups mashed potatoes (about 5 large russet potatoes, peeled and thickly sliced)
METHOD
1. Boil potatoes for mashed potatoes.
2. While potatoes are cooking, pound pork chops with meat mallet to 1/8-inch
thickness. Season with salt and pepper.
3. Place 1/2 cup flour in shallow dish. Lightly beat eggs in separate shallow dish.
4. Combine bread crumbs and parsley in another shallow dish.
5. Dredge chops in flour, shaking off excess. Dip in eggs, then into bread crumb
mixture, turning to coat.
6. Heat oil and 2 Tablespoons butter in 12-inch skillet over medium heat.
7. Cook chops in two batches, 3 minutes per side, or until browned. Remove from
skillet and keep warm.
8. Melt remaining 2 Tablespoons butter in same skillet over medium heat.
9. Add onion; cook and stir 1 minute. Add mushrooms; cook and stir 6 to 7 minutes or
until mushrooms are lightly browned and most of moisture has evaporated.
10. Stir in remaining 1 Tablespoon flour; cook 1 minute. Stir in broth; bring to a boil,
stirring constantly. Boil 1 minute.
11. Remove from heat; stir in half and half. Mash potatoes with butter and milk until
creamy.
12.Spoon gravy over pork. Serve immediately with mashed potatoes on the side.
PASTA WITH,DRIED TOMATOES AND CHEESE

(Makes 6 servings)
INGREDIENTS
1 (16 ounce) package bow tie pasta
1¼ cups half-and-half
2 egg yolks
½ teaspoon garlic salt
6 ounces cooked ham, cut into bite-size strips
1 cup shredded Italian blend cheeses
½ cup oil packed dried tomatoes, well drained and chopped
2 green onions, thinly sliced (¼ cup)
METHOD
1. In a 4 quart pot, cook pasta according to package directions. Drain pasta and return
to pan; cover to keep warm.
2. Meanwhile, in a medium saucepan whisk together half-and-half, egg yolks, and
garlic salt.
3. Cook and stir over medium heat until just bubbly. Pour sauce over hot cooked
pasta.
4. Add ham, cheese, and tomatoes. Stir to combine.
5. Cook over medium-low heat until heated through. Stir before serving.
6. Sprinkle each serving with green onions.
ITALIAN SAUSAGE AND POTATO SKILLET

(Makes 4 servings)
INGREDIENTS
1 pound sweet Italian sausage

1 medium onion, chopped (½ cup)
1 stalk celery, chopped (½ cup)
1 clove garlic, minced
4 cups frozen diced hash brown potatoes, thawed
2 (14.5 ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup finely shredded cheddar cheese (4 ounces)
METHOD
1. In a large skillet cook and stir sausage, onion, celery, and garlic over medium heat
until onion is tender and sausage is no longer pink. Drain fat.
2. Stir in potatoes and undrained tomatoes, bring to boiling.
3. Reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender, stirring
occasionally.
4. Stir in spinach. Sprinkle with cheese.
5. Cook, covered, for 2 minutes or until cheese melts.
SAUSAGE AND BROCCOLI PASTA SKILLET

(Makes 6 servings)
INGREDIENTS
1½ pounds sweet Italian pork sausage, casings removed

1 medium onion, chopped (about ½ cup)
2 cloves garlic, minced
1 can (10¾ ounces) condensed cream of broccoli soup
½ Cup milk
1 bag (about 16 ounces) frozen broccoli cuts
½ Cup shredded Parmesan cheese
4 cups routinist pasta, cooked and drained
METHOD
1. Cook the sausage in a 12-inch skillet over medium-high heat until browned, stirring
to break up meat.
2. Reduce the heat to medium. Stir the onion and garlic into skillet. Cook and stir until
the onion is tender. Drain fat.
3. Stir soup, milk, broccoli and ¼ cup of the cheese into the skillet. Heat to a boil.
4. Reduce the heat to low. Cover and cook for 5 minutes or until broccoli is tender,
stirring occasionally.
5. Place the pasta into a large serving bowl. Pour the soup mixture over the pasta, toss
to coat.
6.Sprinkle with remaining cheese.
RAVIOLI WITH TOMATO-ALFREDO SAUCE

( Makes 6 serving)
INGREDIENTS
2 packages (9 ounces each) refrigerated dried tomato or cheese filled ravioli

1 package (8 ounces) sliced mushrooms
1 large onion, coarsely chopped (1 cup)
1 jar (28 ounces) spaghetti sauce
½ cup half-and-half
¼ cup grated Parmesan cheese
¼ cup chopped fresh parsley
METHOD
1. Cook and drain ravioli as directed on package, keep warm.
2. Spray same saucepan with cooking spray, heat over medium heat.
3. Cook mushrooms and onion in saucepan about 5 minutes, stirring frequently until
onion is crisp-tender.
4. Stir in spaghetti sauce and half-and-half. Heat to boiling, reduce heat.
5. Stir in ravioli, cheese and parsley. Serve with warm buttered Italian bread.
QUICK AND EASY GARLIC HERBED SHRIMP WITH

BUTTERED NOODLES
Makes 6 servings
INGREDIENTS
2 pounds cooked shrimp, peeled and deveined
1 cup oil
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried, minced garlic
1 pound egg noodles, cooked and buttered
METHOD
1. Layer shrimp on the bottom of an ungreased 13x9 baking dish.

2. In a small mixing bowl, combine oil, celery salt, paprika, basil, oregano and garlic.
3. Pork mixture over shrimp. Broil 4 to 5 inches from heat source on low-heat four 5
to 10 minutes or until shrimp are bright pink and hot. Serve with egg noodles.
BROCCOLI MACARONI AND CHEESE WITH BACON

(Makes 4 servings)
INGREDIENTS
2½ cups uncooked elbow macaroni
1 cup frozen chopped broccoli
8 ounces processed cheese (Velveeta), cubed
3 bacon strips, cooked and crumbled
Side salad
METHODS
1. Cook macaroni according to package directions. While macaroni is cooking, cook
broccoli in a large saucepan according to package directions until crisp-tender. Drain.
2. Add the cheese, cook and stir over medium-low heat until cheese is melted.
3. Drain macaroni, transfer to a large bowl. Stir in the cheese mixture. Sprinkle with
bacon.
4. Serve with a crisp side salad.
GARLIC LIME SHRIMP AND PASTA

(Makes 4 servings)
INGREDIENTS
1 pound uncooked large shrimp, peeled and deveined
5 garlic cloves, minced
½ teaspoon salt
¼ to ½ teaspoon cayenne pepper
½ cup butter
3 Tablespoons lime juice
1 Tablespoon minced fresh parsley
Hot Cooked pasta
METHODS
1. In a large skillet, sauté the shrimp, garlic, salt and cayenne pepper in butter until the
shrimp turns pink (about 5 minutes).
2. Stir in lime juice and parsley.
3. Serve with pasta and warm buttered Italian bread.
CURRIED SHRIMP AND RICE
INGREDIENTS
1 Tablespoon olive oil
1 large onion, chopped
2 teaspoons curry powder
1 cup long-grain white rice
2 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds large shrimp, peeled and deveined
additional 1/2 teaspoon salt and 1/4 teaspoon pepper
1/2 cup fresh basil, finely chopped
METHOD
1. Heat the oil in a large skillet over medium heat.
2. Add the onion and cook, stirring occasionally, until soft (about 6 to 8 minutes).
3. Add the garlic and curry powder and cook for 2 minutes, stirring often.
4. Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring
to a boil.
5. Reduce heat to medium-low, cover, and simmer for 15 minutes.
6. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and place them
in the skillet, covering them in the partially cooked rice.
7. Cover and cook until the shrimp are fully cooked, about 4 to 5 minutes. Add the
basil, mix well and serve.
QUICK CHEESY MACARONI

(Makes 4 servings)
INGREDIENTS
8 ounces dried penne pasta
2 cups loose-pack frozen cauliflower, broccoli, and carrots
1 (10 ounce) container refrigerated Alfredo pasta sauce
¼ cup milk
1 cup shredded cheddar cheese (4 ounces)
½ cup finely shredded Parmesan cheese
¼ cup chopped walnuts, toasted
METHODS
1. In a 4 quart pot, cook pasta according to package directions, adding frozen
vegetables for the last 4 minutes of cooking. Drain well.
2. Return pasta to pot, cover and keep warm.
3. Meanwhile, in a medium saucepan combine Alfredo sauce and milk; heat and stir
just until bubbly.
4. Gradually add cheddar and Parmesan cheeses, stirring until melted. Add cheese
mixture to pasta mixture in pot, stir to coat.
5. Heat through. Top with toasted walnuts.
POTATO ZUCCHINI HASH
INGREDIENTS
4 russet potatoes (3 pounds total), peeled, quartered lengthwise, and thinly sliced
crosswise
4 Tablespoons olive oil
1 yellow onion, thinly sliced
salt and ground black pepper
2 medium zucchini, quartered lengthwise and thinly sliced crosswise
2 Tablespoons butter
8 large eggs
METHOD
1.Rinse potato slices well under cold running water, then drain and thoroughly pat
dry.
2. In a large non-stick skillet, heat olive oil over medium-high heat. Add onion and
potatoes and season with salt and pepper.
3. Cook, stirring frequently, until potatoes are almost cooked through and golden,
about 15 minutes.
4. Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and
potatoes are cooked through, about 8 minutes. Season with salt and pepper.
5. Meanwhile, heat a large skillet over medium heat. Add butter.
6. Once butter begins to sizzle, crack eggs into pan and cook until whites are just set
and golden brown at the edges, about 3 minutes.
7. Divide hash among 4 plates, top each with 2 eggs, and serve.
CREAMY FISH AND CLAM CHOWDER

(Serves 4)
INGREDIENTS
2 medium potatoes, cut into cubes (about 2 cups)
1 cup frozen corn
1 small leek, thinly sliced
8 ounces bottled clam juice
¼ cup water
¼ teaspoon dried thyme, crushed
¼ teaspoon salt
⅛ teaspoon pepper
12 ounces evaporated skim milk
12 ounces fresh or frozen cod fillets, cut into 1-inch pieces
6 ounces canned minced clams
METHOD
1. In a large saucepan, combine potatoes, corn, leek, clam juice, water, thyme, salt,
and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until
potatoes are just tender.
2. Stir in milk.
3. Add fish and undrained clams. Return to almost boiling; reduce heat. Cover and
simmer for 3 to 4 minutes or until fish flakes easily with a fork. Do not boil.
PINTO BEAN TACOS
INGREDIENTS
8 taco shells
1 (15 ounce) can Pinto beans, rinsed and drained
½ cup reduced-sodium tomato sauce
1 (4 ounce) can diced green chilli peppers, drained
1 teaspoon chilli powder
¼ teaspoon dried oregano, crushed
¼ teaspoon ground cumin
1½ cups shredded lettuce
1 medium tomato, chopped
½ cup shredded reduced-fat cheddar cheese
METHOD
1. Heat taco shells according to package directions.
2. Meanwhile, in a medium saucepan, combine Pinto beans, tomato sauce, chilli
peppers, chilli powder, oregano, and cumin. Bring to boiling. Reduce heat; simmer,
uncovered, for 5 minutes, stirring occasionally. Mash beans slightly, if desired.
3. Spoon bean mixture into taco shells. Top with lettuce, tomato, and cheese. Serve
with salsa, if desired.
BARBEQUE PORK RIBS
INGREDIENTS
2 1/2 pounds country style pork ribs

1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 cup barbecue sauce
METHOD
1.Place ribs in a large pot with enough water to cover.
2.Season with garlic powder, black pepper and salt.
3.Bring water to a boil, and cook ribs until tender.
4.Preheat oven to 325 degrees F (165 degrees C).
5.Remove ribs from pot, and place them in a baking dish.
6.Pour barbecue sauce over ribs.
7.Cover dish with aluminium foil, and bake in the preheated oven for 1 to 1 1/2 hours,
or until internal temperature of pork has reached 160 degrees F (70 degrees C).
BEEF STROGANOFF
INGREDIENTS
100g butter or margarine

750g Rump or Fillet steak cut into strips
1 large onion thinly sliced
250g button mushrooms sliced
2 tablespoons tomato paste
2 cups water
4 tablespoons Tomato soup powder
190ml sour cream
1 tablespoon parsley, finely chopped
METHOD
1. In a large pan, melt 50g of the butter /margarine, add the steak strips
and fry until brown. Remove and set aside 2. Add the remaining butter /
margarine and fry onion and mushrooms for 3 minutes. Remove and set
aside.
3. Fry tomato paste for 1 minute, then add water, stirring continuously until
smooth.
4. Return steak, onion and mushrooms to pan, and cook for about 15
minutes.
5. Mix the tomatoes soup with a little water to form a smooth paste and
stir into the stew. Simmer for 5 minutes and allow to thicken.
6. Transfer to a serving dish, and stir through the sour cream.
Serve with rice or pasta.
FISH
 You salt & spice your fish

 Deep fry it
 It never break into pieces & again you can even chew the bones.
CHAKALAKA
 Cut onions, green, red, yellow peppers, grate carrots, fry & add everything
together in lots of oil, then add tomatoes, when everything is well cooked add.
baked beans,
 If you like hot stuffs, add chillies, soups & spices
 It's a gravy you can eat it with rice or sadza
CRUMBED HAKE RECIPE
1)Season your fish with garlic,salt,lemon juice and fish spice.

2)Dust with flour and put the fish in lightly beaten eggs.
3)Crumb with bread crumbs and deep fry in medium hot oil till golden brown.
4)Finish cooking in the oven for about 15 minutes or till cooked.
5)Serve with parsley potatoes,salad or vegetables.
PAN FRIED LIVER
INGREDIENTS
500g beef liver sliced
1 cup milk
150 g butter
1 large onion sliced into rings
1 cup flour
Salt and Pepper to taste
1/2 tspn dried parsley
1 sprig of coriander leaf (for garnishing)
METHOD
1. Wash the liver with cold water and soak it in milk for 15 to 20 minutes (to remover
the bitter taste of liver)
2.Half your butter into two and fry your onion until its soft and put it aside.
3.Remove the liver skin (membrane) drainer the milk ,mix
flour , salt and pepper,coat the liver with flour and shake excess flour etc.
4.Put butter in a pan and fry the onion if it has melted and lower the heat. Fry the
liver until its golden brown.
5.Fry the other side until golden brown and add in some onions till brown, add parsley
and remove the liver do not over cook it
DIFFERENT KINDS OF MASHED POTATOES
1.Bacon and Cheese Mashed Potatoes

Fry bacon slices or cook them in the microwave. Use kitchen shears to snip the bacon
into 1/4-inch bits. Add 3/4 cup grated cheddar cheese, five slices of bacon, and 1/2
cup milk or cream for each two pounds of potatoes. If you like, you can sprinkle
additional shredded cheese over the top of the potatoes, brown top in oven
2. Cream Cheese Mashed Potatoes
Make mashed potatoes, Beat in 4 ounces of cream cheese, two tablespoons butter, and
¼ cup milk for each two pounds of potatoes or to taste.
3. Garlic Mashed Potatoes
Make mashed potatoes, Beat in two cloves garlic, sautéed or roasted plus 1/2 cup
milk, 2/3 cup grated cheese, and 2 tablespoons butter for each two pounds of potatoes.
4. Skins-on Mashed Potatoes
Make mashed potatoes, but use thin-skinned red potatoes. Beat in two cloves garlic,
sautéed or roasted plus 1/2 cup milk and 3 tablespoons butter for each two pounds of
potatoes.
5. Mashed Potatoes with Horseradish
Make mashed potatoes, Beat in 1/4 cup horseradish and 3/4 cup cream for every two
pounds of potatoes or to taste.
6. Buttermilk Mashed Potatoes
Use about 3/4 cup buttermilk and three tablespoons butter for each two pounds of
potatoes or to taste. You will need a balance of butter to buttermilk in this recipe.
7. Mashed Potatoes with Shallots
Make mashed potatoes, Thinly slice shallots and sauté the onion in butter. Add two
small shallots, 3/4 cup cream or milk, and three tablespoons butter for each two
pounds of potatoes.
8. Onion Mashed Potatoes
Make mashed potatoes, Finely chop a sweet onion . Sauté the onion in butter in a
skillet or microwave it until tender. Add about one-half of a medium onion, 3/4 cup
cream or milk, and three tablespoons butter for each two pounds of potatoes.
9. Mashed Potatoes with Chives
Make mashed potatoes, Add 1/4 cup chopped fresh chives or two tablespoons dried
chives, ¾ cup cream or milk, and three tablespoons butter for each two pounds of
potatoes.
10. French Onion Mashed Potatoes
Make mashed potatoes, Add 1/2 cup French onion dip, 1/2 cup milk or cream, and 3/4
cup grated cheddar cheese or mozzarella cheese for each two pounds of potatoes.
11. Mashed Potatoes with Green Onions
Make mashed potatoes, Add 1/3 cup thinly sliced green onions, 3/4 cup cream or
milk,
and three tablespoons butter for each two pounds of potatoes.
12.Cheddar Mashed Potatoes
Make mashed potatoes, Add 3/4 cup grated cheddar cheese, two tablespoons butter,
and ½ cup milk or cream for each two pounds of potatoes. If you like, you can
sprinkle additional shredded cheese over the top of the potatoes in the serving dish.
13.Sour Cream Mashed Potatoes

Make mashed potatoes, Beat in 3/4 cup sour cream and two tablespoons butter for
each two pounds of raw potatoes or to taste.
EGG FRIED RICE

(Serves: 8)
Prep time: 20 mins Cook time: 15 mins

Total time: 35 mins
An easy and delicious fried rice that will go perfectly to any Chinese dish
INGREDIENTS
3 cups cooked rice
2 Tbs sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2-3 Tablespoons soy sauce (more or less to taste)
2 eggs, lightly beaten
2 Tbsp chopped green onions (optional)
METHOD
1.Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add
white onion and peas and carrots and fry until tender.
2.Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other
side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the
vegetable mix.
3.Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry
the rice and veggie mixture until heated through and combined. Add chopped green
onions if desired.
NOTES
For the rice they suggest day old rice. I usually cook mine in the morning or night
before and refrigerate. It will still taste great if you are not able to do this.
MACKEREL
(You can use any fish)
INGREDIENTS
Onion (1 medium size, finely chopped)
Ginger garlic paste (1tbsp)
Coriander powder (1tbsp)
Cumin powder (1/2tbsp)
Chili powder (1/2tbsp as per your taste)
Turmeric powder (1tbsp)
Salt (as per taste)
Tomato (1 medium size, finely chopped)
Whole garam masala (1 cardamom, 2 cloves, 2-3 black pepper)
Oil (2-3tbsp)
Coriander leaves and green chili (for garnishing)
Fish powder (1tbsp)
Potato (1 medium size boiled) (optional)
Process of Making Indian Fish Curry,
Cooked with Mackerel Fish:

➢ Cut the fish into two, three, or four pieces as for your own size, wash it in cold
water. Add 1/2tbsp salt, 1/2tbsp turmeric powder, 1tbsp oil.
➢ Keep the fish in oven for 20 minutes at 400-450 degree Fahrenheit.
➢ Take a pan and add 2tbsp oil, when oil becomes hot add whole garam masal
and onion. Fry it until it becomes golden brown.
➢ Add ginger garlic paste and fry it 1-2 minutes then add coriander powder,
cumin powder, chilli powder and fish masala.
➢ Fry it till oil comes out from the masala. Add chopped tomato and fry it for 5
minutes.
➢ Then add boiled/baked potato and fish with the mixture, stir it well. Add 1 cup
warm water and boil it for 5 minutes.
➢ Now the spicy fish curry is ready to serve, garnish it with chopped coriander
leaves and chopped green chilli. Serve with roti or rice.
XMAS RECIPES
CHRISTMAS MENU IDEAS
BREAKFAST
Scrambled eggs
Chicken livers
French toast
Scones with jam and cream
Sponge cake
Madeira cake
Pancakes
Smoothies
Appetisers
Salmon/tuna patties
BBQ Meatballs
Coated gizzards
Chicken livers
Pumpkin soup
Devilled eggs
Corned beef patties
Ingredients for appetiser

Beef mince (for meatballs and sausage rolls)
Eggs
Chicken liver
Chicken gizzards
Mayonnaise and paprika
Corned beef
MAIN COURSE
Beef/lamb/goat/fish roast
Boerwors /beef stew, curry goat
Mashed sweet potato/baked sweet potatoes
Mashed pumpkin/baked pumpkin
Potato wedges
Macaroni and cheese
Ingredients for Mains

Macaroni
Cheese
Potatoes
Pumpkin or butternut
Beef
Boerwors
Goat /lamb meat
Chicken
Fish
Salads
Ceaser Salad
Garden Salad
Potatoe salad
Carrot & raisin salad
COLESLAW
Ingredients for Salad

Lettuce
Tomatoes
Cucumber
Cabbage
Carrots
Apples
Potatoes
Peas
Eggs
RAISINS
Desserts
Trifle
Panna cotta
Brownies
Fruit salad served with fresh cream and pancakes
Ingredients for desserts

Sponge fingers/ sponge cake
Mixed fruit
Jelly
Custard
Double fresh cream
Various fruits
Flour
TRIFLE
INGREDIENTS
Jelly (depends with the size of your bowl) I used 3 packets.
Sponge fingers or sponge cake.
Pudding ( I prefer strawberry for colour).
Tin of mixed fruit (depends with amount of fruit you want in there)
Fresh cream (whipping cream)
Cherries (glacé ones r the ones l prefer) strawberries and pineapple pieces for
decorating.
Custard ( for quick fix, I use the ready made one). You can make your own
METHOD
1.In a bowl first put layers of sponge fingers or cake, then add the mixed fruit and
pour your jelly.
2.Place in the Fridge until it sets.
3.Prepare your pudding add it on as your second layer and put back in the fridge and
give it some time to set.
4.Then your third layer will be the custard and back in the fridge again until it sets.
Whip your cream add on as the last layer and back in the fridge till it sets.
5. Decorate with cherries or strawberries or pineapple. This is optional, you can make
jelly and divide into two portions. The original colour and then the other one add
some colouring and leave it to set.
6. When it sets, use a whisk to mix it and then use a teaspoon to decorate alternating
the colours. Last but not least enjoy your trifle.
EGG AND VEGETABLES FRIED RICE
INGREDIENTS
3 cups cooked white rice (day old or leftover rice works best!)
3 tbs cooking oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
METHOD
1.On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots
mix, onion and garlic. Stir fry until tender.
2. Lower the heat to medium low and push the mixture off to one side, then pour your
eggs on the other side of skillet and stir fry until scrambled.
3.Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly
heated. You could really play around with this rice too Try adding some diced ham, or
green onion
CARROT, APPLE AND RAISINS SLAW
INGREDIENTS
2 carrots
1 apple
1/8 cup raisins
1 teaspoon white vinegar
1 teaspoon lemon juice
1 teaspoon
METHOD
Grate the carrots, apple and and mix them together with the raisins in a bowl. Add
the vinegar, lemon juice and sugar and mix thoroughly. Add mayonnaise and mix till
creamy. Chill before serving.
COLESLAW SALAD
INGREDIENTS
1/4 red chopped cabbage
1/2 white chopped cabbage
1 large grated carrot
1 medium diced Apple
1-2 tablespoons vinegar
1-2 tablespoons sugar
Mayonnaise
METHOD
Mix chopped red and white cabbage, grated carrots, 1 diced Apple, 1-2 tablespoons
sugar, 1 1/2 teaspoon vinegar. Mix thoroughly then add your Mayo. Chill in the fridge
until serving time.
CHICKEN COATED CUTLETS
INGREDIENTS
1.Turn oven add butter and put into the oven
2.Once melted add the chicken pieces and let cook for 30-45 minutes on 225 degrees.
3.Half way through cooking give them a shake and turn them over.
4.Continue cooking until chicken is cooked
5.Give them a shake so that when you remove them the skin won't come off.
6.Once cooked remove from the oven, let them sit for 5 minutes covered with a foil
paper.
7.Serve with either rice, chunky chips, pasta or salad.
PUMPKIN MASH
Wash and dice pumpkins into cubes. Bring a saucepan of salted water to the boil and
add pumpkin. Cook for 8-10 minutes until the pumpkin is very tender. Drain and
return to the saucepan along with a knob of butter and a bit of fresh cream. Using a
hand blender or a potato masher blend the pumpkin until smooth.
FRIED FISH
INGREDIENTS
4 Talapia cut into pieces
2 tablespoons fish seasoning
1/4 cup flour
Salt
Pepper
1/3 cup Chicken Royco usavi
Vinegar
Lemon juice
METHOD
1.Washed fish with vinegar and lemon to kill the smell (imwe iya). Pat dried with
kitchen paper towel.
2.Spiced it with fish seasoning salt and pepper. Left it in the fridge for an hour.
3. Coated the fish with flour mixed with chicken royco usavi and shallow fried and
ended it in the grill.
TRADITIONAL
RECIPES
SWEET POTATO LEAVES /MAZHIZHA EMBAMBAIRA
INGREDIENTS
Tomatoes
Onions
Cooking oil
Salt
Water
METHOD
1. Take your sweet potato leaves and make sure that all the stems of the leaves have
been removed.
2. Wash your sweet potato leaves in cold water or tap water and ensure that they are
no soil or sand.
3. Take your sweet potato leaves into the pot and add water.
4. Leave until the water has boiled when it has boiled remove the water.
5. Place your boiled leaves in a dish or plate.
6. In a pot pour cooking oil and let cooking oil heat.
7. Cut your tomatoes and pour into the heating cooking oil and stir
8. Add your sweet potato leaves n stir as if you r cooking green vegetables.
9. Then add salt n onions.
U can also add cayenne pepper if you want or any other spices.
Do not burn your sweet potato leaves while you stir.
➢ Use this recipe to cook you blackjack leaves (mutsine)
RECIPE BY: F T Tadzimirwa
TADITIONAL ZIMBABWEAN SADZA MILLET /SADZA

REZVIYO
This is one of our traditional starches here in Zimbabwe. It’s actually really nutritious.
There are so many health benefits of eating zviyo be it porridge, sadza or anything.
Some of these benefits amongst others include helping with weight loss, lowering
blood cholesterol levels, regulating blood sugar levels especially for those who suffer
from diabetes, etc. It is cooked more or less the same way as ordinary sadza except
that you will need to let it simmer (kushinyira) for at least 5 minutes after you’ve
cooked it.
Quick Instructions
1. With your pot ready, put about 150g of the finger millet into the pot. Add just
enough cold water to make a paste then add the boiling water (700ml) and stir whilst
on the stove top and bring it to the boil. (If it seems too thick you may add more
boiling water. If it seems too thin, make a paste again in a separate plate then pour it
into the pot) As soon as it starts boiling, close pot, reduce heat and let it simmer for
about 20 minutes.
2. After 20 minutes, add the remaining finger millet a bit at a time, mixing well after
each addition. In shona we call this kumona sadza. Close the pot and let it simmer
again
(kushinyira) for 5 minutes and your sadza rezviyo is ready.
TRADITIONAL ZIMBABWEAN SADZA WHEAT

MEAL/GOROSI
METHOD
1. Put about 150g of the wheat meal into the pot.

2. Add just enough cold water to make a paste then add the boiling water (700ml) and
stir whilst on the stove top and bring it to the boil. (If it seems too thick you may add
more boiling water. If it seems too thin, make a paste again in a separate plate then
pour it into the pot)
3. As soon as it starts boiling, reduce heat and let it simmer for about 20 minutes with
5 min intervals of stirring..
4. After 20 minutes, add the remaining wheat meal a bit at a time, mixing well after
each addition. In shona we call this kumona sadza.
5.Close the pot and let it simmer again (kushinyira) for 5 minutes and your sadza
regorosi is ready.
RECIPES 1FOR STEWED MUBOORA (PUMPKIN LEAVES)
INGREDIENTS
20 to 30 pumpkin leaves
1/4tspn baking powder (optional)
1small diced onion
salt and pepper to taste
red pepper flakes
cooking oil to fry
3tbsp smooth peanut butter
METHOD
1.Wash the pumpkin leaves under running water to remove soil and dirt, pat dry with
kitchen paper towels or kitchen towels
2.Remove the bark (kufurura in shona) start at the stalk of the leaf,break the stalk
away from the bark in such a way that you will be able to remove the bark from the
inner leaf
3.Cut the prepared leaves into ribbons,boil salted water and add baking soda if the
leaves are too hard,simmer for about 5 minutes or until leaves are tender
4.Remove from heat and place in a bowl,sauté onion in the oil,add salt and pepper to
taste add back pumpkin leaves blend well ,season with red pepper flakes
RECIPE 2
MUBOORA WITH FRESH CREAM
1.Prepare pumpkin leaves and cooking as in recipe add fresh cream and simmer for 2
minutes
*Serve immediately with hot sadza
RECIPE 3
MUBOORA IN PEANUT BUTTER SAUCE
1.Prepare and cook your pumpkin leaves as in recipe 1
2.Add peanut butter and blend well with pumpkin leaves simmer for 3 to 4 minutes on
low heat
Serve immediately with hot sadza and meat of your choice
SALADS
50 VARIOUS SALADS
1.Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water
until crisp-tender. Drain; toss with lemon juice, olive oil, salt, red pepper flakes and
parsley.
2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce.
Toss with julienned jicama and apple, chopped scallions and mint.
3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices.
Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.
4. Creole Green Beans: Combine blanched thin green beans and red onion slices.
Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.
5.Herb Salad: Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper.
Toss with dill, basil, chives, tarragon and lettuce.
6. Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil
until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.
7. Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and
salt and pepper. Toss with Boston lettuce.
8. Watercress-Fruit Salad: Toss peach wedges and watermelon cubes with
watercress. Drizzle with olive oil and lemon juice; season with salt and pepper.
9. Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire
sauce, salt, pepper and 1 egg yolk; with machine running, slowly add 1/4 cup olive
oil. Toss with romaine; top with Parmesan and croutons.
10. Hearty Tuna Salad: Mix cannelloni beans, capers, pickled mushrooms, celery
and olives; stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes
and oil-packed tuna.
11. Southwestern Cobb: Purée equal parts mayonnaise and buttermilk with hot sauce,
cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado
and jicama, orange segments and crumbly sharp cheese.
12. Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and
sliced shallots; set aside 5 minutes. Top with fresh mint; drizzle with olive oil and
white wine vinegar.
13. Chickpea Tapas: Mix chickpeas, capers and green olives with chopped chorizo,
celery, red onion, parsley and cilantro. Toss with olive oil, salt and pepper; top with
manchego.
14. Pasta Caprese: Mix chilled cooked fusilier, diced mozzarella, chopped tomatoes,
basil, toasted pine nuts and minced garlic; season with salt and pepper.
15. Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some
grated ginger and 1/4 cup olive oil; toss with shredded grilled chicken, mescaline
greens and diced mango.
16. Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle
with olive oil; season with salt and pepper.
17. Dilled Egg Salad: Mix mayonnaise, Dijon mustard, dill, and salt and pepper. Stir
in coarsely chopped hard-boiled eggs and diced dill pickles.
18. Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandolin works best).
Drizzle with olive oil and lemon juice; top with pepper and ricotta.
19. Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable
oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion
slices; marinate 1 hour. Season with salt and pepper; top with parsley.
20. Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive
halves, dill and feta. Dress with olive oil and lemon juice; season with salt and pepper.
21. Panzanella: Marinate tomato chunks in olive oil, red wine vinegar, garlic, salt and
pepper for 10 minutes. Soak stale bread in water for 5 minutes; drain, then toss with
the tomatoes. Add sliced red onion, celery and fresh herbs.
22. Miso-Tofu Salad: Chop 1 inch fresh ginger in a blender; purée with 3 tablespoons
miso, 2 tablespoons water, 1 tablespoon rice wine vinegar, some soy sauce and chili
paste. Blend in 1/2 cup peanut oil. Drizzle over baby spinach and cubed tofu.
23. Crab-Salad Cups: Mix lump crabmeat with celery, tarragon and chives. Toss with
mayo, sour cream, lemon juice and mustard; serve in Bibb lettuce cups.
24. Japanese Radish Salad: Top a layer of watermelon radish slices with scallions
and baby greens. Whisk mirin, rice wine vinegar, soy sauce, grated ginger, salt, and
sesame and vegetable oil to taste; drizzle over the salad.
25. Jicama-Mango Slaw: Toss julienned mango and jicama, red onion, radish and
cilantro; add cumin, salt and cayenne. Drizzle with olive oil and lime juice.
26. Tricolor Salad: Whisk 1 part balsamic vinegar with 3 parts olive oil, and salt and
pepper. Toss with arugula, escarole and radicchio.
27. Tabouli with Pine Nuts: Mix cooked bulgur, toasted pine nuts, lemon juice,
scallions, olive oil, salt and pepper; add diced tomatoes, mint and parsley.
28. Cheesy Spinach Salad: Whisk 1 part red wine vinegar with 3 parts walnut oil,
shallots, salt and pepper. Toss with baby spinach, goat cheese and walnuts.
29. Curried Potato Salad: Mix mayo with cider vinegar, curry powder and duck
sauce. Fold in roasted sweet potatoes, celery, cilantro and scallions; season with salt
and pepper.
30. Smoked-Trout Salad: Whisk 1 part cider vinegar with 3 parts olive oil, minced
shallots, horseradish, dijon mustard, honey, salt and pepper. Toss with flaked smoked
trout, julienned apples and beets, and arugula.
31. Yellow Trio: Cut the kernels off an ear of corn; sauté in olive oil with yellow
squash slices. Toss with yellow grape tomatoes, basil, salt and pepper.
32. Egg Salad with Beans: Toss blanched green beans with sliced radishes and hard-
boiled eggs. Drizzle with olive oil; season with salt and pepper.
33. Ambrosia Salad: Whisk coconut milk with grated orange zest and vanilla. Toss
with sliced grapes, tangerines and apples; chill. Garnish with toasted coconut and
walnuts.
34. Cornbread Caesar: Toss cubed cornbread with melted butter, salt and cayenne on
a baking sheet; bake at 400 degrees, 12 to 15 minutes. Toss romaine and chopped
tomato with Caesar dressing (see No. 9); top with the cornbread croutons.
35. Beet Salad: Whisk 1/2 cup vegetable oil with 2 tablespoons sugar, some lime
juice, dry mustard, salt, chopped onion and 1 tablespoon poppy seeds. Toss with
roasted beets and goat cheese.
36. Celery Salad: Mix sliced celery and red onion with diced soppressata. Toss with
lemon juice and zest, basil, a big splash of olive oil, salt and pepper; shave Parmesan
on top.
37. Watermelon-Feta Salad: Whisk 1 part white wine vinegar with 3 parts olive oil,
and salt and pepper. Toss with baby arugula, red onion slices, watermelon cubes,
crumbled feta, niçoise olives and fresh oregano.
38. Creamy-Crunchy Slaw: Mix mayo with cider vinegar and caraway seeds. Toss
with shredded cabbage, scallion and green apple slices, crumbled cooked bacon, salt
and pepper.
39. Bistro Bacon Salad: Chop and fry bacon; combine the drippings with cider
vinegar, dijon mustard, olive oil, salt and pepper. Toss with mesclun greens; top with
the bacon and a poached egg.
40. Black-Eyed Pea Salad: Whisk lime juice with minced garlic, ground cumin, salt,
cilantro and a big splash of olive oil. Toss with black-eyed peas, minced jalapeño, and
diced tomato, red onion and avocado.
41. Greek Rice Salad; Whisk olive oil, lemon juice, salt and allspice. Toss with
chopped cucumber and tomato, scallions, parsley, dill, mint and lemon zest. Stir in
cooked rice and a dash of hot sauce; top with feta.
42. Mimosa Salad; Toss butter lettuce with an herb vinaigrette (1 part vinegar, 3 parts
olive oil, chopped herbs). Press a peeled hard-boiled egg through a fine strainer to
make an egg “mimosa”; spoon over the salad.
43. Classic Waldorf; Whisk 1/2 cup mayonnaise and 2 tablespoons sour cream with
chives, parsley, lemon zest and juice, sugar and pepper. Toss with chopped apples,
celery and walnuts.
44. Wedge Salad: Purée 1 cup each mayonnaise and blue cheese with 1/2 cup
buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper.
Drizzle over iceberg wedges; top with egg mimosa (see No. 42) and crumbled bacon.
45. Curried Tuna Salad: Toast 1 tablespoon curry powder in vegetable oil; cool. Mix
with mayonnaise, lime juice, salt and pepper. Toss with canned tuna, red onion slices,
cilantro and golden raisins.
46. Roast Beef Salad: Whisk 2 tablespoons each apple cider vinegar and honey
mustard with salt, pepper and 1 cup hazelnut oil. Drizzle over endive, sliced pears and
deli roast beef; top with blue cheese and hazelnuts.
47. American Potato Salad: Whisk mayonnaise with parsley, relish and mustard.
Toss with boiled quartered potatoes, and sliced celery and red onion. Fold in chopped
hard-boiled eggs; season with salt and pepper.
48. Daikon Slaw: Simmer 3 parts rice vinegar with 1 part peanut oil, minced ginger
and garlic, Asian chilli sauce, salt and sugar. Toss with julienned daikon, napa
cabbage and scallions; chill.
49. Macaroni Salad: Whisk 1/2 cup mayonnaise, 3 tablespoons sour cream, dry
mustard, sugar, cider vinegar, salt and pepper. Toss with cooked macaroni, sliced
celery and red onion, and parsley.
50. Spanish Pimiento Salad: Grill scallions; chop. Toss with olives, pimientos,
almonds, sherry vinegar, smoked paprika and romaine. Grill thick bread slices; rub
with garlic, tear into pieces and toss with the salad.
FRESH CHIPS
POTATO CRISPS
INGREDIENTS
6 Potatoes
Half teaspoon baking powder
Oil for deep frying
Aromat Original
METHOD
1.Peel your potatoes and cut them thinly lengthwise

2.Put them in a bowl and soak them in water.
3.Add baking powder and let them sit for 30 mins
4.Drain the water and deep fry
5.Add your aromat at the end
2 medium-sized floury potatoes, each about 300g (10½oz) 2 medium-sized floury

potatoes, each about 300g (10½oz)
flaked sea salt

➢ Scrub the potatoes and prick with a fork. While they are still damp sprinkle
lightly all over with the salt. This will give a crisp skin (cooking them in foil
will give a soft skin).
➢ Put the potatoes on to a baking sheet not touching and scatter the sheet with
water by shaking wet hands over it.
➢ Bake in an oven preheated to 200°C/400°F/gas mark 6 for one to one and a
half hours (the exact cooking time depends on size and how many potatoes
you are cooking at a time more potatoes will take more time).
To test whether the potato is done

➢ Press it; it should feel soft under the skin and 'give' a little. You can put a fine
skewer right through to the centre if you want to be sure.
➢ Make a cross in the top with a sharp knife and firmly press the potato, holding
it in a tea towel, so that the potato opens at all four points. Season with salt
and pepper and put a knob of cold butter in the middle.
TIPS FOR MAKING CRISPY FRENCH FRIES
To make the best golden French fries consider everything, the ingredients and the
process. I have listed them out as the following:
POTATOES
Choose the best potatoes for your fries. High starch potatoes are the best e.g., Yukon
gold or Russet potatoes.
Choose potatoes that don’t have greenish skin
COOKING OIL
New oil doesn’t usually produce golden fries. This is a restaurant tip. Consider frying
something else to go with yr fries on that day and use the used oil for your chips. But
don’t store used oil in your fridge coz cooking oil has a set lifespan. Even
refrigeration doesn’t stop it.
Or use refined peanut oil.
Or add olive oil to your vegetable oil in the ratio of 2/3 vegetable oil 1/3 olive oil.
PROCESS
Pre-blanch your cut potatoes in water, then freeze them allowing more of the potatoes
moisture to escape, therefore producing a crispier fry.
Or soak your freshly cut potatoes in a bowl with cold water +1 tsp salt+half tsp soda
bicarbonate/ 1tbs lemon juice and let stand in the fridge for 1 hour before cooking.
You can add ice cubes to mixture to reduce refrigeration to 30 minutes.
Fry the French fries twice: once at a lower temperature 325°F, so that the inside of the
potato gets cooked; and then a second time at a higher temperature375°F, which is
when the fries turn golden brown and crispy.
Or dusting them with cornstarch before frying.
AND please dry your potatoes before cooking.
LAST BUT NOT LEAST ADD SALT AND PLEASE DO YOUR CALORIE
COUNT!!!!
ICE CREAM
VANILLA ICE-CREAM
INGREDIENTS
250ml thick cream

250ml cream
1tin (397g ) condensed milk
2egg whites
5ml vanilla essence
METHOD
1.Whip the thick cream until very stiff then add the thinner cream and continue
beating.
2.Slowly add in the tin of condensed milk beating all the time.
3.Beat the 2eggs whites until they form peaks and carefully fold into the mixture with
vanilla essence.
4.Place in freezer until well frozen.
Scoop and serve
HOMEMADE ICE CREAM
INGREDIENTS
1. 250 ml Clover fresh cream
2. Condensed milk (390g tin used ¾)
3. 3 Egg whites
4. Vanilla Essence
5.Red food colour
METHOD
1.Using electric mixer whisk the egg white till fluffy, then add the condensed milk
mix well,, finally add the fresh cream and mix together.
2. Add the vanilla essence and the food colour and mix well.
3. Lastly pour in a plastic container and deep freeze.
4. Serve with your desired toppings.
FANTA ICE CREAM
INGREDIENTS
- fanta (canned or bottle)
- powdered milk
- 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 solidifies
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
INGREDIENTS
- banana
- Liquid milk
METHOD
- peel and blend with the liquid milk
- solidify in freezer and serve cold
GRANADILLA ICE CREAM
INGREDIENTS
6 eggs, separated.
125 ml (½ C) caster sugar.
500 ml (2 C) cream.
130g Granadilla Pulp.
METHOD
In a clean dry bowl, whip the egg whites using an electric mixer until soft white peaks
form. Continue beating and slowly add 65ml (¼ C) of the caster sugar.
Beat until the egg whites form a soft meringue and set aside.
Beat the cream until thick but not stiff. Set Aside. Beat together the egg yolks and the
remaining 65 ml (¼ C) of caster sugar until the yolks are pale and light.
Fold the cream into the egg yolk mixture.
Fold the meringue mixture into the egg and cream base.
Fold in the Granadilla Pulp.
Spoon the ice cream into a freezer safe dish, cover and freeze for 4 hours or until
frozen.
BAKING AND
COOKING TIPS
-Soda can be used as a raising agent substituting baking powder if its used together
with lemon juice or vinegar because alone its raising properties are inactive but in its
inactive state ( i.e. when its not used with vinegar or lemon juice) its purpose is to
make the baked fluffy and soft.
-Usually its best to use fresh milk but you can substitute with the powdered milk if
that's what's in your pantry.
-Just dilute it with water to make the amount of milk stated by the recipe
Or alternatively add a tablespoon of vinegar to yo cup of milk (yo mixture of powder
n water) and let it rest for 5 mins then use buttermilk
I believe its a better substitute than just mixing powder with water
Vanilla essence & other essences usage:

1.They kill eggs strong smell as rightly put by Reverend.
2.They give cake batter the glossiness.
3.They soften the batter.
4.They give cakes the flavour.
5.They add moisture to the batter.
IMPORTANT TIP WHILE IN THE KITCHEN
Do you use Gas for cooking? Please read this and take note. Let this not happen to
you... This could be a common mistake in any household. How it happened:The gas
stove was on and cooking in progress. The lady observed some cockroaches near the
sink and grabbed a can of insect killer and sprayed it near the gas stove, which was
on. There was an explosion and in no time the poor woman was covered in flames,
sustaining 65% burns. Her husband rushed in, tried to put out the flames and his
clothes too caught fire. The husband is still in hospital, in the burns ward, still
unaware that his wife was declared dead on arrival. Let us understand: - All insect
killer sprays such as "Hit", "Mortein", "Heaven", "Raid", etc. have highly volatile
and inflammable solvents. The atomized spray particles spread very rapidly and one
spark is enough to ignite this explosive mixture with oxygen present in air. Please
educate your family & friends about this and spread the word around.... Don't keep
this message in your inbox. Please share...who knows you may save more than a life...
I just did my part as received!
HOW TO TEST RICE

Take a spoonful of rice and set it on fire. What happens next will make you tick.
China remains the largest rice producer in the world. The Middle Empire harvests
more than 200 million tons of rice a year and a large number is exported all over the
world.
However, cooks and consumers must be cautious: not only does this food contain
pesticides used in Chinese agriculture, but according to The Korea Times, rice can
also be manufactured artificially. The potato starch is mixed with plastic (synthetic
resin, for example) and then takes the form of a grain of rice. The grains are then
steamed with a typical rice flavour. Doctors sound the alarm against the consumption
of this artificial product: three solid portions apparently contain as much plastic as a
small plastic bag. An alarming fact!
With these simple tricks, you can determine whether your rice is natural or stuffed
with plastic:
THE WATER TEST- Pour a tablespoon of raw rice into a glass filled with cold water
and mix vigorously. If the rice falls to the bottom of the glass, everything is fine, if on
the contrary it floats on the surface, be vigilant, because it surely contains plastic!
THE FIRE TEST- Using a lighter and a match, burn a handful of rice. If it catches fire
and smells of burnt plastic, you know what to do! Do not eat it!
THE MORTAR AND PESTLE TEST - When moulding a few grains of rice with a
mortar and pestle, the powder should be quite white. For artificial rice, you will notice
a yellow discolouration instead.
THE MOLD TEST- If you want to be sure that you do not risk anything with your
cooked rice, put a small amount into a Tupperware and leave it in a warm place. In a
few days, mould will have to appear, otherwise it is that your rice is artificial.
This is how to get it right: is the rice you buy natural or artificial? Show these
different tips to all your friends so they do not take the risk of eating plastic for
dinner!
WHEN IT COMES TO BAKING, PRACTICE MAKES PERFECT

The biggest mistake you can make when baking cupcakes is over-baking them. A
moist, yummy cupcake can quickly turn into a dry, crumbly average cupcake. Get
familiar with your oven.
HERE’S HOW YOU CAN AVOID CAKE FLOPS LIKE A PRO

Even professional bakers experience a fallen cake or two now and then, due to subtle
differences in air pressure, temperature, or the ingredients used. One of the most
important things you can do to prevent falling cakes is to use fresh ingredients and to
measure consistently. Temperature is a major factor. Cakes fall when they are cooked
at a temperature which is too low, or too high. The oven should be preheated all the
way before inserting the cake pan.
DID YOU KNOW CUPCAKES COOK FASTER IN DARKER PANS

The colour of your cupcake pan makes a big difference. Cupcakes cook faster in
darker pans. The cupcakes in the picture below are from the same batch of cupcakes,
cooked in the same oven, at the same time. By the time the ones in the lighter pan
were done, the others were way overdone. They should not be brown. So take your
pans into consideration when you factor your bake time.
AVOID CAKE FLOPS WITH THIS ONE EASY TRICK

ALWAYS TEST YOUR BAKING POWDER BEFORE BAKING TO PREVENT
CAKE FLOPS
Add a teaspoon of baking soda to a 1/2 cup of hot water. If it doesn’t bubble, it’s time
to throw it away
BUSINESS ADVERTS
IMPACT ENGINEERING SERVICES (I.E.S)

(A Leader with a difference)
CONTACT DETAILS
Call / Send your details +26377 539 8705
Whatsapp only +26373 596 1513( DO NOT CALL THIS NUMBER)
WE REPAIR/BUY/SELL/SUPPLY SPARE PARTS

 Electric stoves
 Electric jugs/ kettles
 Irons
 Portable generators
WE OFFER
➢ DOOR TO DOOR SERVICES
➢ TECHNICAL ADVICE
➢ SELL SPARE PARTS
➢ AFFORDABLE PRICES
TRY US FOR THE BEST RESULTS
WE ALSO SALE
✗ DISHWASHER
✗ TOILET CLEANER
BAKING LESSONS IN HARARE
Cake Lessons Prices
Vanilla cake design handbag $10

Bake ginger cake design book or bible $10
Chocolate cake design baby doll $10
Chocolate cake cover with chocolate panache $12
Black forest decorate with chocolate wrap$12
Carrot cake design church uniform $12
Wedding cake 3tire $40 including flowers
Soccer ball and sponge bob, $10
Please not these are group lesson one on one are available upon request
Call/WhatsApp 077 662 1928

071 209 9123
SAKIE BAKING AND SNACKS LESSONS

1) SNACKS- Pizza. Buns. doughnuts cheese straws , rolls
2) SNACKS -Stuffed drumsticks. Stuffed mushrooms. Roll ups. Butternut sticks
3) SNACKS - Samoosa. Spring rolls . Crunches. Veg bites, cheese puffs
4) PASTRY SNACKS Pies. sausage rolls. Vol u vents. Jam tarts, custard slices
5) SNACKS - zucchini sticks. Scrunchie. Bread cone. Potato pancake
6) SNACKS - Stuffed butternut. Wraps. Baked stuffed tomato. Chicken wings with
orange, tomato glaze , half moon
Snacks lessons are $ 20 with your ingredients and $ 30 with mine. Lessons are hands
on. $16 per person if you are a group in Harare and $21 per person a group out side
Harare , of at least 5 people ,bring a lunch box and apron and hair net . Typed
recipes will be provided
NB . We accept transfers to bank account as method of payment

For those in Gweru or Bulawayo just arrange yourselves by forming a group
app 077 662 1928

Call 071 209 9123
THANK YOU GOD BLESS YOU LADIES AND GENTLEMEN

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BAKING N COOKING RECIPES

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BAKING AND COOKING TIPS

All-Purpose Flour and Confectioners' Sugar

GADGETS AND UTENSILS THAT EVERY WOMAN SHOULD HAVE IN

Microwave Slow cooker Pressure

2tbsp ginger and garlic

CHICKEN & MUSHROOM STIR FRY

KFC ORIGINAL SECRET CHICKEN

1 whole chicken, cut into pieces

FOR OR THE COATING

STICKY CHICKEN WINGS

18-24 chicken wings

EASY SWEET AND SOUR CHICKEN WITH RICE

ROASTED CHICKEN WITH BROILED VEGETABLE AND

COCA COLA CHICKEN

EASY, QUICK, AFFORDABLE AND FESTIVE ONE POT

SKILLET CHICKEN MAC AND CHEESE

 take chicken & salt it

Grilled Chicken (Oven)

Chicken or Beef Stew

CHICKEN MEATBALLS AND CHUTNEY

To make the chicken meatballs,

1.heat the oil in a frying pan and add the onion.

DIFFERENT TYPES OF CAKE COVERINGS

Fondant icing recipes

American-style meringue frosting

Cream cheese icing

Cream cheese icing

BASIC BUTTER ICING

BANANA AND APPLE CAKE

INGREDIENTS AND METHOD

Preheat the oven.

NB: for this one I doubled the ingredients

Add your dry ingredients, use a wooden spoon to mix.

BLACK FOREST CAKE

Refined flour – 60 gms

1.Line and grease two 175 mm diameter cake tins.

FRUIT CAKE (SMALL)

1 Cup Brandy Chateau

1. Preheat oven 140 degrees Celsius

250 grams Plain flour

WEDDING CAKE SOAKING METHOD

1.Soak fruits and mazoe overnight

Butter – 175 gms, plus extra for greasing

1.Cream margarine and sugar until light and fluffy.

1. grease and flour cake pan and put aside.

HERMAN CANADIAN CAKE (SMALL)

HOT MILK VANILLA SPONGE CAKE

2 cups cake flour

CHOCOLATE CARAMEL SLICE

Directions for icing

RASPBERRY SWIRL MINI CHEESECAKES

PINEAPPLE COCONUT SLICE

LEMON COCONUT SLICE

What is the difference between Muffin and Cupcakes?

This is a major difference between muffin and cupcake.

• Muffin has a slightly thicker texture.

NB: THESE ARE THE IMPORTANT DIFFERENCES BETWEEN MUFFINS AND

225 g soft butter/margarine

1.Put 24 paper baking cases in a muffin tray.

175 g butter, softened