Innholdsfortegnelse for 2024-04-03 i Daily Voice

Ingredients 250g soft butter ½ cup icing sugar 1 tablespoon vanilla essence ¾ cup maizena or corn flour 2 ½ cups flour Method Preheat oven to 170 degrees. Cream the butter and sugar and vanilla essence. Add in the corn flour and mix until well combined. Add in the flour and mix to form a smooth, soft dough. Roll out the dough on a floured surface and press out with a cookie cutter. Add sprinkles or toppings of your choice Bake on a tray lined with baking paper for 10 to 15 minutes at 170 degrees or until the biscuit is golden brown. Drizzle with chocolate, add sprinkles, chopped chocolate, chopped nuts or add your own special touch.…

Prep for biryani Soak one cup of brown lentils in boiling water overnight. In the morning, rinse and add to the rice. Par boil three cups of rice with the pre-soaked lentils in three cups of water, half a teaspoon of turmeric and three level teaspoons of salt. Once the water is cooked away, rinse the rice under cold water and set aside. Chop five onions in half, then in slices and fry in oil until golden brown. Allow to cool and drain on a roller towel and set aside. Fry five potatoes sliced and add half a teaspoon of turmeric until soft. Allow to cool and set aside. Boil six eggs, peel, cool and set aside Marinade the chicken Ingredients for the marinade 2 onions finely chopped 4 tablespoons…

Ingredients 1 piece corned beef (preferably the eye piece) 2 carrots peeled and cut in half 1 large potato peeled and cut in half 2 bay leaves 1 teaspoon black peppercorns 4 allspice Method Fill a large pot with cold water and add all your ingredients (water must cover the corned beef). Once it boils, turn down to a medium heat. Allow it to simmer on a slow boil for three hours. Be sure to keep topping up the water, so that the corned beef is completely submerged all the time. After three hours remove the beef from the water and transfer to a glass dish. Lightly cover with foil and enjoy fresh on Eid morning. Do not refrigerate. *This recipe can be used for corned tongue too.…

Ingredients 10 crayfish tails 15 prawns (shell on, head off) ½ kg kingklip or any firm fish 4 heaped teaspoons garlic (fresh always best) 1 heaped teaspoon crushed chillies 2 teaspoons jeera 2 teaspoons koljana 3 teaspoons tandoori spice 2 tablespoons seafood masala 1 teaspoons turmeric The juice of half a lemon 1 cup yoghurt Half cup freshly chopped parsley Salt to taste 1 tin tomato puree 2 grated tomatoes Method Using a colander, rinse and drain all seafood and keep in the fridge overnight, to ensure all seafood has been thawed and there is no excess water. Marinade your seafood in all the above ingredients and refrigerate for at least an hour. Next, braise two finely chopped onions and 15 curry leaves in four tablespoons butter or ghee. Once…

Ingredients A leg of lamb (3-3.5kg) 2 tablespoons of barbeque spice 1 tablespoon black peppercorns 1/4 cup olive oil 5 cloves of garlic A few sprigs of rosemary Root vegetables of your choice Method Rinse the lamb and trim it of all excess fat. Marinade the lamb with oil and spices Make incisions into the leg with a sharp tip knife, and insert the garlic and sprigs of rosemary. Transfer the leg to a roasting dish and add peeled root vegetables of your choice. (I used baby potatoes and carrots, but any veg works well) Add a sprinkle of barbeque spice over your vegetables and cover your roasting dish with a double layer of foil. Ensure the foil seals the dish completely, so no heat escapes (we want the lamb…