These cupcakes bring the flavors of milk tart into a fun, bite-sized treat.

Ingredients:

For the cupcakes:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

For the filling:

• 1 cup milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 egg
• 1 teaspoon vanilla extract
• Ground cinnamon (for dusting)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Line a muffin tin with cupcake liners.
3. In a bowl, cream butter and sugar until light.
4. Add eggs, milk, and vanilla.
5. Mix well.
6. Gradually add flour and baking powder, stirring until smooth.
7. Fill cupcake liners halfway.
8. In a saucepan, heat milk and sugar.
9. In a bowl, mix cornstarch with a little cold milk, then add to the hot mixture, stirring until thickened.
10. Remove from heat and mix in egg and vanilla.
11. Pour the filling over the cupcakes and bake for 20-25 minutes.
12. Cool and dust with cinnamon before serving.

• 10 Cups of flour
• 1 cup of sugar
• 10 teaspoons of baking powder
• 2 Cups of amasi
• 500grams of Rama/Woodenspoon
• I don’t use eggs because some clients don’t consume eggs
• You can add 1 Cup of vanilla custard- optional

Ingredients:

• 4 cups cake flour
• 4 tbsn Sugar
• pinch Salt
• 4 tbsn powdered milk(optional)
• 10g sachet of yeast
• 2 cups Warm water
• 1 tbsn oil

Method:

1. Mix flour, salt, powder milk, yeast & sugar.
2. Add water to the dry mixture and knead until the dough is soft and elastic.
3. Place dough into a bowl, cover bowl with a plastic bag or cloth and leave in a warm place for an hour to rise.
4. Pour cooking oil in a deep pot and wait until is hot enough.
5. Place the balls in the pot when the side is golden brown, turn over and allow the other side to cook as well.
6. Enjoy

• 1/2 cup melted butter (1 stick)
• 1 cup brown sugar
• 1 loaf of thickly sliced bread
• 4 eggs
• 1 1/2 cup milk
• 1 teaspoon vanilla
• Powdered sugar for sprinkling
• Cinnamon for sprinkling

1. Melt butter in microwave & add brown sugar….stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan….spread around.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Cover & chill in fridge overnight
10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
11. Sprinkle with powdered sugar & cinnamon
12. Serve with warm maple syrup.

Ingredients:

• 1 cup of Spekko Long Grain Parboiled Rice
• 500g chicken pieces
• 2 tsp chicken spice
• 1 cup mayonnaise
• 1 cup chutney
• ½ packet brown onion soup
• 1 cup water

Method:

1. Preheat the oven to 180 °C and grease a casserole dish.
2. Pour the uncooked rice into the base of the casserole dish.
3. Sprinkle the chicken spice over the chicken pieces and rub to coat evenly.
4. Arrange the seasoned chicken pieces on top of the rice.
5. In a large mixing bowl, combine the mayonnaise, chutney, brown onion soup and water.
6. Whisk to combine.
7. Pour the sauce over the chicken and rice and cover the casserole dish with tin foil.
8. Bake for 1 hour covered, before removing the tinfoil and baking for another 20 – 30 minutes until the chicken is cooked through and caramelised.
9. Serve with a side garden salad and enjoy!

Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 cup beef broth (additional for sauce if needed)
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste

Directions:

1. Preheat the oven to 325°F (163°C).
2. Season the lamb shanks with salt and pepper.
3. In a large oven proof pot, heat the olive oil over medium-high heat and brown the lamb shanks on all sides.
4. Remove the shanks and set aside.
5. In the same pot, add onions, garlic, carrot, and celery.
6. Sauté until softened.
7. Add 1 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
8. Stir in another 2 cups of beef broth, diced tomatoes, tomato paste, thyme, and rosemary.
9. Bring to a simmer.
10. Return the lamb shanks to the pot, cover, and transfer to the oven.
11. Braise in the oven for 2 to 2.5 hours, or until the meat is tender and falls off the bone.
12. Adjust seasoning with salt and pepper, and serve hot.

Prep Time: 20 minutes | Cooking Time: 2.5 hours | Total Time: 2 hours 50 minutes
Kcal: 450 kcal | Servings: 4 servings

Ingredients:

• 4-5 pounds beef brisket, trimmed
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup balsamic vinegar or red wine (for a richer flavor)
• 1/4 cup brown sugar
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• Fresh thyme sprigs

Directions:

1. Season the Brisket:
   Pat the brisket dry with paper towels.
   In a small bowl, mix together the kosher salt, black pepper, smoked paprika, onion powder, and garlic powder.
   Rub the seasoning mix all over the brisket, ensuring a generous coat on both sides.
2. Sear the Brisket:
   Heat the olive oil in a large skillet over medium-high heat.
   Sear the brisket for about 3-4 minutes on each side until a golden crust forms.
   Transfer the seared brisket to the slow cooker.
3. Prepare the Sauce:
   In the same skillet, add the sliced onion and garlic, cooking until softened and fragrant, about 3 minutes.
   Pour in the beef broth to deglaze the skillet, scraping up any browned bits from the bottom of the pan.
   Stir in the balsamic vinegar (or red wine), brown sugar, tomato paste, and Worcestershire sauce.
   Allow the mixture to simmer for 2 minutes before pouring it over the brisket in the slow cooker.
4. Slow Cook:
   Add the bay leaves and fresh thyme sprigs on top of the brisket.
   Cover and cook on low for 8 to 10 hours, until the brisket is fork-tender.
5. Rest and Serve:
   Once done, let the brisket rest for about 10 minutes before slicing against the grain.
   Serve with the gravy created from the cooking juices, strained if desired for a smoother sauce.
6. Variations & Tips:
   Sweetness Adjustment: If you prefer a sweeter flavor, you can increase the amount of brown sugar or add a tablespoon of honey.
7. Texture: For a thicker gravy, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) into the sauce before serving.
8. Serving Suggestions: Pair with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.

Ingredients:

• 2 ripe mangoes, peeled, pitted, and diced
• 2 ripe avocados, peeled, pitted, and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and finely chopped
• Juice of 1 lime
• Salt and pepper, to taste

Directions:

1. In a large mixing bowl, combine the diced mangoes, diced avocados, chopped red onion, chopped cilantro, and chopped jalapeño pepper.
2. Drizzle the lime juice over the salad and gently toss to combine.
3. Season the salad with salt and pepper, to taste, and toss again until evenly distributed.
4. Cover the bowl and refrigerate the avocado mango salad for at least 30 minutes before serving to allow the flavors to meld together.
5. Serve chilled and enjoy!