Last Updated on Wednesday, 10 June 2015 09:05


2 egg whites

5 ml corn flour (maizena)

5 ml Vanilla Essence

3 ml white vinegar

100 g castor sugar

Read more: Pavlova


Savoury Bagels


Last Updated on Saturday, 02 May 2015 15:52


Make a basic yeast dough.

Roll dough ½ inch thick and cut with doughnut cutter.

Brush with egg and sprinkle khas-khas, tal and parsley.

Bake and when cool slit in the centre.


Cut fillet in cubes and cook with green chillies, garlic, salt and crushed pepper. Once cooked, shred.

In a separate bowl, add grated carrots, a little finely chopped onions, mayonnaise, salt and pepper. Add to chicken.

Fill base with filling and cover with lid.

Warm and enjoy.


Romany Creams Dessert


Last Updated on Sunday, 15 March 2015 10:32


1 box Romany Creams (break into pieces)

1 tin Caramel Treat

2 fresh cream

2 Peppermint Crisp (crush into pieces)


Beat the fresh cream.

Mix the Caramel Treat in ½ of the fresh cream.

When setting in the bowl, first put the fresh cream mixed with Caramel Treat, then the Romany Creams and then the Peppermint Crisp. Lastly, add the plain fresh cream.

Carry on setting until the mixture is finished.

Leave to set in fridge.

Before serving, pipe the plain fresh cream on the top.


Bukhaari Pulao


Last Updated on Saturday, 31 January 2015 15:52


1 chicken cut into 9 pieces or 1kg mutton

2 onions sliced

Salt to taste

4 tsp whole jeeru

2 level tblsp ginger garlic masala

1 ½ level tblsp fresh ground green chillies

1 tin whole peeled tomatoes liquidized

3 cups rice parboiled in salt water

Read more: Bukhaari Pulao


Ginger Biscuits


Last Updated on Saturday, 06 December 2014 16:03


6 oz. butter

1 cup brown sugar

¼ cup golden syrup

2 tsp bicarb (level)

2 tsp baking powder (level)

2 tsp ginger powder

1 tsp vanilla essence

1 egg

2 ¼ cups flour


Cream butter, sugar and golden syrup till white and creamy. Add vanilla essence and egg and beat well. Add in the dry ingredients and make soft dough. Make small balls and dip in sugar. Bake at 180 degrees till done.


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