\u00a0<\/p>\n
RAFFAELLO MILKY BAR CAKE<\/span><\/strong><\/p>\n Ingredients<\/strong> <\/span> Method<\/strong> <\/span> Milky bar icing<\/strong> <\/span> 1. Cream butter and sugar well.<\/span> RAFFAELLO MILKYBAR MILKSHAKE<\/span><\/strong><\/p>\n Ingredients<\/strong> <\/span> Blend all the ingredients together. <\/span>Pour into tall glasses. <\/span>Top as desired. <\/span>\u00a0Serve chilled 125g butter <\/span> Melted Milky bar chocolate (about 250g) Coconut for rolling biscuits<\/span><\/p>\n Method<\/strong> <\/span> MILKY BAR RAFFAELLO MOUSSEE<\/span><\/strong><\/p>\n Ingredients<\/strong> <\/span> To decorate<\/strong> <\/span> Whip the fresh cream and icing sugar until stiff.\u00a0<\/span>Fold in the nestle cream.\u00a0<\/span>Add the crushed biscuits and grated chocolate.<\/span>\u00a0Place in serving bowls and top with raffealo chocolate , coconut and milky bar curls. <\/span>Serve chilled.<\/span><\/p>\n \u00a0<\/span><\/p>\n LEG ROAST<\/span><\/strong><\/p>\n 2 kg leg<\/span> Sauce for topping<\/span> Mix all ingredients together and smear on meat. <\/span>Leave to marinate overnite. <\/span>Put marinated leg in a pot and drizzle oil over.\u00a0<\/span>Cook on medium heat on the stove for 1 hour then turn leg over.\u00a0<\/span>Bake in preheated oven 140 on bottom shelf for 3 hours.\u00a0<\/span>Remove excess liquid from pot and add into another pot. T<\/span>urn oven setting to grill.\u00a0<\/span>Remove lid from pot and grill leg till its turns red<\/span>. Drizzle sauce over sliced roast and serve<\/span><\/p>\n RECIPES COURTESY: JAMEEALA SAYED..<\/span><\/strong> \u00a0 RAFFAELLO MILKY BAR CAKE Ingredients 125g butter 1 cup castor sugar 4 eggs1 tsp vanilla essence 1\/2 cup milk 1 1\/2 cups sifted flour 3 tsps baking powder Method Place all the ingredients in a Kenwood and beat for 4 minutes. \u00a0Pour into two 20 cm greased baking pans.\u00a0Bake for 30 minutes at 180 […]<\/p>\n","protected":false},"author":1,"featured_media":27362,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[105],"tags":[],"class_list":["post-20521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eid-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2020\/02\/A-collection-of-Raffaello-treats.png?fit=400%2C250&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-5kZ","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-14 14:20:25","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/20521","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=20521"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/20521\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/27362"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=20521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=20521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=20521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
125g butter <\/span>
1 cup castor sugar <\/span>
4 eggs<\/span>
1 tsp vanilla essence <\/span>
1\/2 cup milk <\/span>
1 1\/2 cups sifted flour<\/span>
3 tsps baking powder<\/span><\/p>\n
Place all the ingredients in a Kenwood and beat for 4 minutes. <\/span>\u00a0Pour into two 20 cm greased baking pans.<\/span>\u00a0Bake for 30 minutes at 180 degrees. <\/span>When cold sandwich together with milky bar icing , cover top and sides with icing,decorate top with coconut , milky bar curls and rafffaello chocolates.<\/span><\/p>\n
125 g butter<\/span>
2 cups icing sugar <\/span>
2 tbls milk <\/span>
1 slab melted milky bar chocolate<\/span><\/p>\n
2. Add the milk and cooled melted milky bar and beat till combined.<\/span><\/p>\n
1 litre milk<\/span>
1\/4 cup sugar<\/span>
1\/2 tin coconut milk <\/span>
1 cup ice cream <\/span>
1 slab milky bar chocolate melted<\/span>
3 rafffaello chocolate crushed<\/span><\/p>\n
<\/span>
RAFFAELLO BISCUITS<\/span><\/strong><\/p>\n
1\/2 cup icing sugar <\/span>
1\/2 tsp Vanilla essence <\/span>
1\/2 cup oil <\/span>
1\/4 cup chopped pecans or almonds<\/span>
1\/2 tsp baking powder <\/span>
1\/2 cup corn flour\/maziena <\/span>
1 3\/4 cups flour<\/span><\/p>\n
Cream the butter and sugar well.\u00a0<\/span>Beat in the oil and , add dry ingredients and nuts. <\/span>Form into a soft dough.\u00a0<\/span>Roll into about 10g balls and bake at 170 degrees for about 15 minutes.<\/span>\u00a0Allow to cool before removing from tray.<\/span>\u00a0Dip biscuits into melted milky bar chocolate and roll in coconut.<\/span><\/p>\n
2 cups fresh cream<\/span>
4 tbls icing sugar <\/span>
1 big tin nestle cream <\/span>
6 home made raffaello biscuits crushed or any other biscuit can be used<\/span>
1 slab milky bar chocolate grated( save some to decorate the top)<\/span><\/p>\n
Raffaello chocolates<\/span>
Milky bar chocolate curls<\/span>
Coconut<\/span><\/p>\n
Rub with ginger garlic and salt and make gashes<\/span>
1\/4 cup each sauces of your choice<\/span>
1 tbls crushed dhania <\/span>
1 tbls steak and chops spice<\/span>
1 tbls Chicken spice<\/span>
1 tbls bbq spice<\/span>
1tbls lemon pepper<\/span>
1 tbls tandoori spice<\/span>
1 tbls crushed chillie<\/span>
1 tbls shisanyma spice <\/span>
1\/4 cup lemon juice<\/span>
1\/4 cup olive oil<\/span>
1\/4 cup worcestershire sauce<\/span>
1\/4 cup mayonnaise<\/span>
1\/2 cup ice water<\/span>
4 tbls olive oil<\/span><\/p>\n
Excess marinate<\/span>
60 g butter<\/span>
2 tsp honey<\/span>
2 tsp brown sugar<\/span>
(Boil altogether till thick )<\/span><\/p>\n
AUTHOR OF COOKING AND BAKING CREATIONS VOLUMNE 1 AND 2<\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"