Olive oil

½ cup fresh blueberries

¼ cup fresh blackberries

200g baby spinach

40g wild rocket

1 block Fairview feta cheese (crumble)

Candied nuts

¼ cup brown sugar

2 Tbsp water (as needed)

½ walnuts/ or pecan halves

Pinch of Salt

Dressing2 Tbsp balsamic vinegar

¼ olive oil

1 Tbsp minced garlic

2 Tbsp honey (or more)

½ tsp mustard powder

Salt & pepper (to taste)

Method
Heat a small pan over medium low heat. Add the sugar and melt with the water. Add the nuts plus salt to the pan. Stir to coat the nuts for 1-2 min. Transfer to a plate and let it cool. In a small glass jar combine all the dressing ingredients. Seal with the lid and shake vigorously until combined (emulsified). Cut each peach into 6 wedges. Preheat a grill pan to medium high heat and brush on oil the grates. Brush the sliced peaches on both sides with some oil. Grill each side for 2min, undisturbed to allow grill marks to develop. Transfer to a plate. Lay the greens onto a large platter. Top with the berries, grilled peaches, candied nuts and crumbled feta. If using halloumi instead, then grill it last and place onto platter just before serving with dres.

Fresh cream

Yogurt

Green chilly

Garlic

Abit of red (ginger)/garlic) masala

Lemon juice

Lemon pepper

Aromat

Mixed herbs

Salt to taste

Marinate overnight or for a few hours. Skewer on sticks. Can be braaied or I just popped it into a hot oven for 15-20 mins. Just until done so that they don’t dry out. Serve with a side salad, pitas, yogurt and hummus.

3 cups cold water, divided

1 punnet fresh raspberries or frozen

5 black tea bags

Sugar free ginger beer 1 litre

Bring sugar and I cup water to a boil in a saucepan, add I he raspberries and boil until sugar is completely dissolved, and the mixture becomes syrupy.

Remove from heat, sieve through a juice sieve and remove all the seeds, leave the syrup I the fridge to cool. Let tea steep for about 5 minutes, or until tea reaches the strength you desire. Remove tea bags. Leave the tea to cool down and place in fridge to get cold. Make sure to use a glass bottle, plastic will change the taste and colour. Add ice into a jug, add in ice cubes, some lemon slices, add in raspberry syrup and the black tea. Top up with sugar free ginger Beer.

@whip it up with zee

Ingredients

500g beef with bones

2 onions finely sliced

2 tomatoes chopped

1 tbsp ginger garlic paste

1 tsp red chili powder

1 tsp salt or to taste

½ tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala

2 large potatoes peeled and cut into chunks

1 tsp ground green chili

Optional

Fresh coriander leaves chopped for garnish

150 ml oil

2 glasses of water

Instructions

Heat the oil in a large pot over medium heat. Add the sliced onions and fry until they turn a light golden-brown colour. Add the beef and ginger garlic paste. Fry the meat until its well seared and the raw smell of garlic is gone. Add red chili powder, salt, turmeric, coriander powder and chopped tomatoes. Cook the mixture on medium heat, stirring frequently until the oil separates from the masala spices, and the tomatoes have softened completely. Pour in 2 glasses of water, stir and cover the pot. Let the beef simmer until it becomes tender approximately 45-60 minutes stirring occasionally. Once the meat is cooked increase the heat to dry out any excess water and allow the oil to rise to the surface. Add the potato chunks pour in more water to cover the potatoes and cook until they become soft but still hold their shape. Once the potatoes are cooked check that the oil has separated and risen to the top. This indicates the curry is ready. Garnish with freshly chopped coriander and a sprinkle of ground green chili for added and heat

Add 3 TBSP sugar

3 tsp salt

Chop about 12 cloves garlic

4 green chillies chopped

Handful Curry leaves

Half cup or more prepared methie masala

1 level tsp turmeric/arad

1 small cup oil

Fry garlic and green chillies and curry leaves first, then add in masala, braise and throw onto mangoes mix well and its ready.

@sunnyside classics

@cook_with_zunsar

Ingredients

1kg prawns cleaned and butterflied (open along the back)

2 tbsp fresh garlic paste

Fresh red chilli paste (as per taste)

Salt to taste

1 tsp paprika

2 tbsp vinegar

For the butter garlic sauce:

125g butter

Juice of 1 lemon

2-3 cloves of fresh garlic crushed

For serving:

Fries

Fresh salad (lettuce, cucumber, tomatoes, onions, etc)

1. Marinate the prawns:

In a bowl, mix the garlic paste, red chilli paste, salt, paprika, and vinegar. Add the cleaned prawns to this marinate ensuring they’re well coated. Let the prawns marinate for at least 30 minutes in the refrigerator

2. Grill the prawns:

Preheat the oven to 200c or prepare the coal grill

Grill the prawns for about 8-10 minutes in the oven or until they turn pink and slightly charred. If using a coal grill, cook for about 5-7 minutes, turning occasionally.

3. Prepare the butter garlic sauce, in a pan, melt the butter over low heat. Add the lemon juice and crushed garlic, and let it simmer for about 2 minutes until fragrant.|
4. Combine

Once the prawns ae grilled, toss them in the prepared butter garlic sauce

5. Serve

Serve the prawns hot with fries and a side salad. Enjoy this flavourful dish

1 cup soft butter

3 cups cake flour

4 tsp baking powder

1 cup milk

1 ¼ cup sugar

4 eggs

1 pinch of salt

1 tsp vanilla essence

Method
Mix all the ingredients together for 10 -15 minutes. pour cake mixture into a greased baking pan of choice and bake @ 180c until done

Icing

¼ 1b butter

1 cup icing sugar

2 tsp hot water

2 tsp milk

2 tsp vanilla essence

Little red colouring

Method
Mix all the ingredients together. Spread icing over cake. sprinkle coconut on top of icing

@heavenly…crumbz

Zaynab Minty Jogee

Ingredients

Jumbo eggs (or 5 large eggs)

1 and 1/2 cups castor sugar

2 tsp vanilla essence

1/2 cup oil

1 and 1/2 cups flour

2 tblsp maziena

4 heaped tsp baking powder

Lift the above dry ingredients 5 times

1 Cup boiling water

2 tblsp cocoa powder

Add the cocoa to the boiling water

Method

Preheat oven to 180 degrees

beats the eggs for about 10 mins

until white, creamy and frothy

add the castor sugar. Beat

Add the oil and vanilla essence

Beat again

Thereafter add the flour mixture

alternating with the boiling

water/cocoa mixture

Beat well

Pour batter into greased pans

and bake for +- at 180 degrees

Decorate as desired with ganache, fresh cream or butter cream

1 Tbsp Seven Colours Grill Seasoning

1 tsp Garlic powder

1 tsp Onion powder

1 Tbsp crushed Chilli

¼ cup Coriander, chopped

1 large Egg

½ cup Breadcrumbs

2 ½ Tbsp Oil

2 Bay leaves

1 Cinnamon stick

2 Green chillis, chopped

1 large Onion, chopped

1 Tbsp Ginger and garlic

1 tsp Curry powder

1 tsp Cumin powder

1 tsp Coriander powder

½ tsp Turmeric powder

½ cup Water

1 Tbsp Tomato paste

2 Tomatoes, sliced

250 ml Coconut cream

Fresh Coriander for serving

Method

Place chicken mince with 1 Tbsp Seven Colours Grill SeasoningTM, garlic powder, onion powder, crushed chilli, ¼ cup coriander, egg and breadcrumbs in a bowl. Mix until well combined and divide to create medium-sized meatballs.

Heat 2 Tbsp oil and fry the meatballs over a medium heat for 5 to 10 minutes a side. Remove from the pan. Alternatively, the meatballs can be cooked in an air fryer for 10 to 15 minutes at 200 degrees.

In another pan, heat 1 tsp oil. Add bay leaves, cinnamon stick, chillis and chopped onion. Sauté until onions are translucent then add the ginger and garlic and sauté for a few seconds.

Add curry powder, cumin powder, coriander powder and turmeric. Allow spices to toast for a few seconds before adding ½ cup of water and mixing well. Once the water cooks out and a paste is formed, add the tomato paste and tomatoes.

Cook for 10 minutes over a medium heat.

Pour in the coconut cream and add chicken meatballs into the sauce.

Cook over a low heat for a further 10 minutes.

Remove the cinnamon stick and garnish with fresh coriander.

Serving suggestion: Serve with garlic naan or roti with a side of sambals.

2 tsp ginger garlic

4 tablespoons freshly ground

Almonds

2 tablespoons ghee

1 teaspoon green masala

Half teaspoon green masala

Half teaspoon black pepper

Half teaspoon ground cumin

2 teaspoon salt

1 bunch spinach chopped

Cook all the above together in a medium size pot

Add 1 cup of mash potato once the chicken is cooked

500ml fresh cream

6 thick slices bread

A handful of fresh dhana

8 eggs

2 teaspoon baking powder blend these 5 in processor

Spread the chicken, spinach into greased casserole dish pour the cream and egg mixture over the chicken. Bake at 180 degrees for 1 hour until the lagan is golden brown. You can sprinkle poppy seeds and sesame seeds over once baked. I didn’t do this part. I think a tin of cream style corn this will add a delicious flavour