Ingredients. 12 baby poatoes / normal potatoes slices or halves peeled and washed. Salt. Oil. 1 tablespoon AMAANS tikka paste ( if you do not have this add 1 teaspoon crushed red chillies + 1⁄2 teaspoon tandoori spice )
One of my fondest memories are these delicate miniture pumkins called 'Little Jacks' or 'Mini Pudding PumPkins' or 'Jack O Lanterns', my mumsy used to steam/boil them for us with a dollop of butter in the centre often
Combine pumpkin, flour, salt, baking powder, sugar and egg to form a thick, dropping consistency. Drop the fritters into the cinnamon sugar mixture and toss until coated
Recipe. Put spoon fulls over the pumpkin cakes straight after they came out of the oven. Put spoon fulls over the pumpkin cakes straight after they came out of the oven
I’ve never really been a fan of lamingtons. I have eaten them a few times and found that the only thing I found enchanting about them was that they are called “krimpvarkies” in Afrikaans
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I used their peri peri biltong for the recipe which gave the tart a bit of an extra chilli bite. Today I’m cooking with biltong again and have come up with a lovely quiche with a mix of biltong, spring onions, Cheddar and goat’s cheese
Summer’s here – well sort of – today’s decidedly autumnal actually. Anyway, what can you do, it’s June, so for me that means it’s time to barbecue/braai as much as possible
Okay, I know we’re well into January – I can feel this year whizzing by already – but I felt I had to share a simple recipe for some delicious little treats
Okay, I know autumn is here, but we did have something of a lovely, elongated Indian summer which gave me the excuse to come up with two new salad recipes for the unexpected barbecues we managed to squeeze in
This is my personal favourite, and my own recipe I have shared many a times on different platforms. Do give this easy and delicious fritter a try, and I look forward to hearing from you
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