Algerian Kebabs with Minted Yoghurt or Amasi
Combine the ingredients for the marinade in a small saucepan and bring to boil.
Simmer gently for 5 minutes and cool.
Place the meat cubes in the marinade and marinate in the refrigerator for at least 6 hours or overnight.
Skewer the kebabs.
When almost ready to serve, grill the kebabs over hot coals or on or under an electric grill for about 4 minutes on a side or until grilled to taste – less for beef and lamb, but more for pork and chicken.
Make sure that the meat does not become too dry and overcooked.
Mix the yoghurt and mint and spoon into a small bowl.
Arrange the kebabs onto a serving platter and serve warm accompanied by the minted yoghurt.
Pineapple Muffins
These moreish muffins will be gobbled up in a flash!
As seen on Expresso Morning Show or Afternoon Express, SABC3.
Lemon Muffins
Light and fluffy lemony muffins – delicious!
As seen on Expresso Morning Show or Afternoon Express, SABC3.
Lemon Meringue Cupcakes
Lemon curd:
Mix the ingredients together in a double boiler or a glass bowl over boiling water, stirring continuously until mixture thickens slightly and coats the back of a spoon.
Remove from heat, cover and refrigerate until cold.
Cupcakes:
Line the hollows of a medium muffin tin with paper cases.
Sift the flour, castor sugar and salt together.
Beat the egg, milk, oil and essence together and add the dry ingredients into the egg mixture.
Beat until a smooth batter is formed.
Divide the batter between the paper cases, smooth the surface.
Bake in a preheated oven at 180°C for 12 – 15 minutes or until cakes spring back when gently pressed with finger.
Turn cakes out onto a cooling rack and allow to cool completely.
Using a melon baler, cut a 20mm deep hole in the centre of each cake.
Fill with the lemon curd and discard the cake tops.
Meringue:
Beat the egg whites until soft peaks form, adding the sugar gradually to eggs while beating.
Beat until glossy and sugar has dissolved.
Pipe the meringue with a 1cm plain tube onto the tops of the cakes and place cakes on a baking tray.
Bake in the preheated oven at 180°C for 5 minutes or until meringue is light golden in colour.
Remove from oven and place on a cooling rack to cool.
Serve at room temperature.
Tip
To test if cake is baked trough, press gently on the surface.
Easy Vanilla Cupcakes
Preheat oven to 180°C.
Line the hollows of a muffin pan with paper cases.
Sift dry ingredients together.
Beat egg, milk, oil and essence together and add to the dry ingredients.
Beat until a smooth batter is formed.
Divide the batter between the paper cases, filling each to two thirds full.
Bake for 12 – 15 minutes or until cakes spring back when gently pressed with finger.
Allow to cool.
Icing:
Heat the chocolate and cream in a double boiler or a glass bowl over boiling water.
Heat until chocolate has melted.
Remove from heat, allow to cool and thicken before spreading over cupcakes.
Decorate cakes with the chocolate icing and sprinkle with hundreds-and-thousands.
Variations
Fairy cupcakes
Cut tops of f cakes, cut in half and fix back onto tops with whipped cream to resemble wings. Dust with icing sugar .
Doughnuts
Sift the flour and salt together and add yeast
Rub in butter until mixture resembles fine breadcrumbs.
Combine egg and milk.
Add to dry ingredients, mixing to a soft dough.
Knead for about 10 minutes until dough is smooth and elastic.
Place dough in an oiled bowl, cover and allow to rest for about 30 minutes.
Knock down and divide into 12 pieces.
Roll into balls and make a hole in the middle of each with the finger.
Fill with about one teaspoon jam and pinch closed.
Cover with oiled plastic wrap and allow to rise in a warm place for about 20 minutes or until double in size.
Deep-fry in hot oil until golden brown. Drain on kitchen paper and toss in castor sugar.
Chelsea Buns
A firm family favourite sweet treat.
Cheese Scones
Bake these scones beforehand for a quick and delicious bite on the go.
As seen on Expresso Morning Show or Afternoon Express, SABC3.
