Okay, I know we’re well into January – I can feel this year whizzing by already – but I felt I had to shareasimplerecipe for some delicious little treats
I’ve never really been afan of lamingtons. I haveeaten them a few times and found that the only thing I found enchantingabout them wasthat they arecalled “krimpvarkies” in Afrikaans
Follow us on socialmedia for many more recipes. BISCUITS, Cakes, CapeMalay, capemalay cooking, CapeMalay Foods, Cape Town, Chocolate, Denningvleis, Eid, Leg of Lamb, Meat, TraditionalCapeMalay Food, Traditional Food
I used their peri peri biltong for the recipe which gave the tarta bit of anextra chilli bite. Today I’m cooking with biltong againandhave come up with a lovely quiche with a mix of biltong, spring onions, Cheddarandgoat’s cheese
Stir fry the chopped vegetables in ateaspoon or two of Butter and keep aside. Now This here is my personalrecipe, that I have blogged on my FOODEVAMARSAY Blog, If you haven'talready checked it out and followed, please do
Recipe. Faaiza E. Simple Crumbed Chicken. Recipe credit. ½ teaspoonarad (Turmeric). Marinate chicken in aboveand cook on medium heat till cooked and dry
Summer’s here – well sort of – today’s decidedly autumnalactually. That’s one of the beauties of it, you can pretty much use whatever leftover vegetables you have
But, it wasJaime’sLoadedPotato Crustless Quiche that I finally decided to make, mainly due the factthat I had lots of eggs available (from my chickens – Mavis, Gertie andBlanche), and this is a crustless flan, so easy to makeand lower on calories……
Spaghetti. Zeal(add enough according to taste). Garlic. Avocado oil (not a must ). Stir fry pasta. Boil spaghetti or anypasta u haveandleaveaside(I boiled little spaghettiand some chinese egg noodle)
Asimplevanilla sponge cakerecipe, that every baker should have in their recipe file. I do hope you give delightful recipea go, and wow your guests at your next party, hey…why not make it ‘YOUR SHOW STOPPER’ on your dessert/teatable
Here is afabulousrecipe I came up with for easy ' NO CHURN' ice-cream. In the sweltering heat of summer , nothing comforts more thanthan smooth sweet tingle of ice-cream melting in your mouth
Allmade from high quality British meat, vegetables, herbs and spices they arealso low in fat. I love toad-in-the-hole it’s so simple to makeandalways seems like something of amiracle – transforming from sausages in a liquid mix of milk, flour and eggs into asausages nestling in a crisply delightful batter – well, it’s Yorkshire pudding basically
Comments
Log in or Register to write a comment.