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


Sky-High Salted Caramel Chocolate Layer Cake



  • 2boxes Betty Crocker™ Super Moist™ devil’s food cake mix
  • Water, oil and eggs called for on cake mix boxes

Salted Caramel Cheesecake Filling

  • 3packages (8 oz each) cream cheese, softened
  • 1 1/2cans (13.4 oz each) dulce de leche (caramelized sweetened condensed milk)
  • 1/4teaspoon kosher salt

Salted Caramel Buttercream

  • 1cup shortening
  • 1cup butter, softened
  • 8cups powdered sugar
  • 1teaspoon vanilla
  • 15caramels, unwrapped
  • 3tablespoons milk
  • 1/4teaspoon kosher salt


  • 3/4cup toasted chopped pecans
  • 3/4cup crushed pretzels

Salted Caramel Glaze

  • 3tablespoons caramel topping
  • Additional kosher salt, if desired
  • 1Heat oven to 350°F. Spray four 8- or 9-inch round cake pans with cooking spray. If desired, line bottom of each pan with cooking parchment paper for easier cake removal.
  • 2In large bowl, make cake batter as directed on boxes; divide among pans. Bake 32 to 38 minutes or until toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Run knife around edges of cakes to loosen. Remove from pan to cooling rack; cool completely, about 1 hour.
  • 3Meanwhile, in large bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined.
  • 4Use serrated knife to level tops of cakes, if necessary. Place one layer, cut side down, on platter or serving tray. Top with one-third of the filling. Repeat with remaining cake layers and filling, finishing with a cake layer.
  • 5To make Salted Caramel Buttercream: In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk, 1 tablespoon at a time, until smooth and spreadable. Frost top and side of cake with a thin layer of buttercream to make a crumb coat. Repeat, frosting the top and side of cake with a second layer of the buttercream.
  • 6In small bowl, mix chopped pecans and crushed pretzels. Press mixture around bottom and 2 inches up side of base of cake. If desired, reserve some of mixture for top of cake. Drizzle cake with caramel topping, and top with any reserved mixture. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

credit: bettycrocker


The Perfect Chocolate Cake


  • 1 3/4 cup (210g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (90g) unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup (240g) buttermilk, room temperature
  • 2 extra-large eggs, at room temperature
  • 2 tsp. McCormick pure vanilla extract
  • 1/2 cup (112g) vegetable oil
  • 2 tsp. baking soda
  • 1 cup (237g) freshly brewed coffee


  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 
  4. Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
  5. Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

Credir by: iambaker


Simple Recipe

2 cups flour
3/4 cups warm milk
3 eggs
1 tbl spn dry yeast
6 tbl spn powdered sugar
1 tbl spn butter
1/2 tea spoon vanilla essence
Pinch of salt
Beat eggs in a bowl add milk& butter mix.
Add sugar,yeast,salt,vanilla mix.add flour gradually in to the mixture and make dough cover and leave for 15 mins.knead for 5 mins and roll out dough to 1 cm thick slab cut out using any round objects deep fry and use chocolate or whipped topping enjoy!!.
*I used a cup and a bottle lid for cutting.
Thanks for the lovely comments and thanks admin for approval.

Source: Faiza Abdi



15 cups flour
4 cups grated cheddar cheese
3 cups finely chopped spinach
2 packets of dry yeast
250 ml sugar
80ml salt
125ml oil(optional)
Warm water(kala ngamehlo)
2red peppers

Hlanganisa all the dry ingredients together (except water) and then mix well, then add warm water uxove kahle until it is well kneaded, put in a warm place for it to rise and shove back for three or 4 times bese ufaka on ur greased coffee mugs and cook for 30minutes

Grilled drumsticks
Prego sauce
Peri peri sauce
Steak and chops
Barbaque sauce
Hot chillie flakes
Soy sauce

Marinade your meat with all the ingredients above the refrigerate for two to three hours and grill for 45 minutes on ur highest oven heat.

Source: Slungile Maka Bhoyo Mbatha