U will need:
2 packets Strawberry Jellies
1kg Strawberry plain Yoghut
250ml fresh cream
1 envelope gelatine
1 tspn strawberry essence
2 Tbsns sugar
fresh strawberries for garnish

How to make it:
In a small pot, pour 250mls fresh cream and heat it (do not boil) add 1 envelope gelatin and sugar let it dissolve,remove from stove add strawberry essence let it stand for 30mins or cool it
In a bowl empty Yorgut container,mix in Fresh cream mixture and half fill glasses and put them in the fridge (tilted) let it stand until it sets ( it takes about 4 hours)

In the meantime make jellies according box instructions
Once yorghut mixture has set completely,pour jelly(and dont use all the jelly mixture) tilt glasses again till jelly sets
Put the left over jelly in the fridge to set
Once everything is set
Crush the left over jelly with a fork and mix with left over yorghut,fill your glasses and garnish with fresh cream (optional) & fresh strawberries

Credit: Ntombi YourHigness Nyembe


Best Homemade Pancakes

500 gr of wheat flour
2 fresh eggs
1 and a half cups of yogurt
Two teaspoons of baking soda

In a large bowl add the flour, baking soda and salt.
Make a small hole in the middle and add the two eggs and yoghurt.
Mix all the ingredients and knead the dough by hand
until a homogeneous and homogeneous mass is created.
Once the dough is ready,
I suggest letting it rest for around an hour.
Then, divide the dough into two equal parts and
open each of the parts in a noodle about 1 centimeter thick.
We cut the dough into small squares,
circles or triangles with a size of 5-6 centimeters.
Put the pan on the fire and add the oil,
after the latter is heated we start frying the pancakes.

Credit: thealbaniancuisine


How to prepare a healthy drink for breakfast


1 large avocado, well cooked
1 cup Greek (vanilla or honey)
6-8 tablespoons honey or agave nectar –
depending on how sweet you prefer it to be
1 or 1/2 cup coconut milk
1/2 – 3/4 cup crushed ice, optional

Combine all ingredients except ice in blender.
Stir until the same mass is created.
Serve immediately or you can add a little milk.

Credit: thealbaniancuisine


New potatoes from the oven


  • 1 kg of new potatoes;
  • salt (as needed);
  • a large spoonful of spices;
  • 3 tablespoons of corn flour;
  • 1 teaspoon ground red pepper;
  • a little oil;
  • baking paper.

Brush the potatoes, do not peel them. Cut into large chunks.
Mix the spices with the flour.
Sprinkle over the potatoes and shake to mix.
Add a little oil and mix again.
Potatoes prepared an electric foil which you wrapped in baking paper.
Flatten them to be in a row so that they ripen better.
Bake at 200 degrees Celsius for about 1 hour until well cooked and crispy.
Roll once during baking. Serve with grilled meat and green salad.

Credit: thealbaniancuisine



1 cup of rice
1/2 cup of raisins
2 tbs of curry powder or turmeric
Butternut squash
1 tsp of cinnamon
Honey or syrup
1tbs of butter
1/8 cup of flour
1 cup of milk
1/3 cup of cheese (own choice)
Lemon juice
1 Tbsp vinegar
Mixed herbs
Creamy garlic & herb salad dressing
Chicken spice
Salt and pepper
Beetroot (store bought)

Cook rice as you normally do, add curry powder or turmeric and strain water. Add raisins and set aside. Boil butternut squash and add cinnamon & honey or syrup for taste and flavor or you can use own flavors. Cook your spinach with onions as you usually do and strain any excess water. For chicken: Season your chicken with salt and pepper, chicken spice and paprika then grill. Just before it’s fully cooked mix garlic & herb dressing, lemon juice, vinegar and baste your chicken then continue grilling for few minutes before serving.

SAUCE: Melt butter in a sauce pan and add flour until it thickens slightly then add milk and stir continuously until it thickens and add cheese. Mix with spinach and you have your creamed spinach can add your own flavors. I just added salt and pepper. Enjoy with a drink of your choice!

Source: Gift Mkhonza Bee



All Purpose flour 
1 1/2 cup Baking soda 
1/4 tsp Baking powder 
1 1/2 tsp Sugar powder
1 cup Milk 
3/4 cup Oil
1/4 cup Coco powder
1 tsp Salt 
A pinch for cake, 
1 cup for baking in cooker

Take a bowl & sifter. in sifter, add all purpose flour, baking soda, baking powder and salt and mix sift it all together.
And now time to prepare wet ingredients: In other bowl, add powder sugar, milk, oil & mix it well
Fold dry ingredient in 2 batches & whisk it well. This is to make sure that there is no lumps and now add vanilla essence and mix it well.
Divide batter in 2 equal parts- one will be plain vanilla & another we will make chocolate mixture.
In one part, add cocoa powder and mix it.
And now preheat cooker: add salt in cooker & place wired rack over it. Remove sealing ring, pressure regulator & close lid, keep it on medium- high flame for the 10 minute
(it you want to make this in oven you have to pre. heat oven at 250 degree for the 10 minute)
Grease baking tin with butter. Followed by dusting some flour and cover it allover.
Pour spoonful plain vanilla batter in the center of pan. and now followed by spoonful chocolate batter over it right on the middle. (you can see the picture)
Continue pouring alternate batter until you wish them
Final one, last tsp of chocolate batter. lets make a design with the help of toothpick.
Start with center & pull towards edge of tin. Take stick out, clear it & repeat same step towards another edge. and add in the last one drop of vanilla batter.
Care fully place it in preheated cooker and close it. bake it for 20 minute on low flame.
For oven : (place the cake tin in oven . and bake 180 degree for 12 minutes. After 12 minutes baking is completed. and now remove the tin form the oven.)
Open lid and check if is baked well by inserting stick till bottom which should come out clean
Take it out and let it cool down

Credit: khoobsuratworld



• 500ml (2 cups) flour 
• 375ml (1½ cups) White Sugar 
• 20ml (4 tsp) baking powder 
• 60ml (4 Tbsp) cocoa 
• 1ml salt 
• 4 eggs, separated 
• 275ml oil 
• 5ml (1 tsp) vanilla essence 
• 275ml boiling water 
• Black forest cherry filling (Victoria supermarket)
• 250ml Fresh cream
• vermicelli

1. Preheat oven to 180ºC. Grease and line two 20cm cake tins with wax paper. 
2. Sift dry ingredients together. Separate eggs and beat together egg yolks, oil and vanilla essence. Add to dry ingredients with boiling water. Mix well. 
3. Beat egg whites until stiff with an electric beater and fold into mixture. 
4. Pour batter into prepared tins and bake for 25 – 30 minutes. 
5. Once cool, carefully cut each cake horizontally through the centre using string or nylon line
6. Optional: Drizzle each layer with a little black forest filling to moisten. 
7. Whip cream until stiff. Drain liquid from cherries. 
7. Spread each cake layer with whipped cream and black forest cherry filling 
8. Finally top with the remaining cream, cherries and decorate with dark chocolate shavings.

Credit: Slungile Maka Bhoyo Mbatha



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Finely chopped cabbage
Finely chopped red apple
Finely chopped green apple
Grated carrots
Grated cucumber
Dress with mayonnaise


Credit: Cooking With Tanya


Best Lasagna

Original recipe yields 12 servingsIngredient Checklist

  • 1 pound sweet Italian sausage
  • ¾ pound lean ground beef
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • ½ cup water
  • 2 tablespoons white sugar
  • 1 ½ teaspoons dried basil leaves
  • ½ teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 ½ teaspoons salt, divided, or to taste
  • ¼ teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • ¾ pound mozzarella cheese, sliced
  • ¾ cup grated Parmesan cheese


Instructions Checklist

  • Step 1In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Step 2Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Step 3Preheat oven to 375 degrees F (190 degrees C).
  • Step 4To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Step 5Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Recipe By:allrecipes


Slow-Cooker Beef Brisket


  • 2 1/2to 3 1/2 lb fresh beef brisket (not corned beef)
  • 2tablespoons vegetable oil
  • 2teaspoons salt
  • 2teaspoons pepper
  • 2cups thinly sliced onions
  • 1cup 1 1/2-inch pieces peeled carrots
  • 5cloves garlic, chopped
  • 1can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1cup Progresso™ beef flavored broth (from 32-oz carton)
  • 1Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
  • 2Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
  • 3Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.

Credit by: bettycrocker