Ingredients:

• 2 chicken breasts
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• Flour (for dredging)
• 3 tablespoons olive oil (divided)
• 1 tablespoon butter
• 8 ounces cremini mushrooms, sliced
• 1/2 medium onion, chopped
• 1 tablespoon Dijon mustard (or more to taste)
• 1 tablespoon Worcestershire sauce (or more to taste)
• 3 cloves garlic, minced
• 2/3 cup chicken broth
• 1/2 cup full-fat sour cream

Instructions:

Prep the Chicken:

1. Cut the chicken breasts into 1-inch pieces.
2. Season with garlic powder, salt, and pepper.
3. Lightly dredge each piece in flour until evenly coated.

Cook the Chicken:

1. Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.
2. Add the chicken in batches (so as not to overcrowd the pan) and cook for about 3 minutes per side, flipping once, until the chicken is cooked through (165°F) and lightly browned.
3. Remove the chicken from the skillet and set aside.
4. Add another tablespoon of olive oil for the second batch if needed.

Sauté the Mushrooms and Onions:

1. In the same skillet, melt the butter, then add the sliced mushrooms and chopped onions.
2. Sauté for 6-8 minutes until the mushrooms release their moisture and begin to brown.

Add Flavor:

1. Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.
2. Cook for another minute to release the flavors.

Make the Sauce:

1. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
2. Add the cooked chicken back into the skillet and let it cook for about 2 minutes, stirring occasionally.

Finish with Sour Cream:

1. Stir in the sour cream, heating it through gently for about a minute.
2. Be careful not to let the sauce boil, as it could cause the sour cream to curdle.
3. Taste and adjust seasoning with more salt and pepper, if necessary.

Serve:

1. Serve the creamy chicken and mushrooms immediately with your favorite sides, such as mashed potatoes, rice, or pasta.

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.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 cup fresh pineapple, diced (or use canned pineapple)
• 1/4 cup honey
• 2 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (or 1/4 tsp ground ginger)
• Salt and black pepper to taste
• Fresh cilantro or green onions for garnish (optional)
• Lime wedges (for serving)

Instructions:

Prepare the Marinade:

1. In a medium bowl, whisk together the honey, soy sauce, olive oil, minced garlic, grated ginger, salt, and black pepper until well combined.

Marinate the Salmon:

1. Place the salmon fillets in a shallow dish or a resealable plastic bag.
2. Pour the marinade over the salmon, ensuring each fillet is coated.
3. Add the diced pineapple on top.
4. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Preheat the Grill or Oven:

1. If grilling, preheat your grill to medium-high heat.
2. If baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cook the Salmon:

Grilling:

1. Remove the salmon from the marinade and place the fillets directly on the grill.
2. Cook for about 4-6 minutes on each side, or until the salmon flakes easily with a fork.
3. Brush with extra marinade during grilling for added flavor.

Baking:

1. Place the salmon fillets and the pineapple on the prepared baking sheet.
2. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve:

1. Remove the salmon from the grill or oven.
2. Garnish with fresh cilantro or green onions if desired.
3. Serve with lime wedges on the side.

Enjoy this delicious Honey Pineapple Salmon with steamed rice, quinoa, or a fresh salad!
Prep Time: 10 minutes | Marinate Time: 30 minutes | Cook Time: 15 minutes | Servings: 4

This traditional South African treat brings back memories of festive gatherings and family celebrations, where the sweet and sticky goodness of koeksisters was always a highlight. These braided, syrup-soaked doughnuts are a true delight.

You Will Need:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons unsalted butter, cold and cubed
• 1/2 cup milk
• 1 large egg
• Oil for frying

For the Syrup:

• 2 cups sugar
• 1 cup water
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)

Preparation Steps:

1. Prepare the Syrup:
   1. In a medium saucepan, combine the sugar, water, and cream of tartar.
   2. Bring to a boil over medium heat, stirring until the sugar dissolves.
   3. Reduce heat and simmer for 5-7 minutes.
   4. Remove from heat, stir in vanilla extract (and cinnamon, if using), and let the syrup cool.
   5. Refrigerate until cold.
2. Make the Dough:
   1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
   2. Add the cold, cubed butter and rub it into the flour mixture until it resembles coarse crumbs.
3. Combine Wet Ingredients:
   1. In a separate bowl, beat the egg and milk together.
   2. Pour the wet ingredients into the flour mixture and mix until a soft dough forms.
4. Knead and Roll:
   1. Turn the dough onto a lightly floured surface and knead gently until smooth.
   2. Roll the dough out to about 1/4-inch thickness.
   3. Cut into strips approximately 4 inches long and 1 inch wide.
5. Shape the Koeksisters:
   1. Twist or braid the strips of dough and press the ends together to secure.
   2. Repeat with remaining dough.
6. Fry the Koeksisters:
   1. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
   2. Fry the koeksisters in batches until golden brown, about 2-3 minutes per side.
   3. Remove with a slotted spoon and drain on paper towels.
7. Dip in Syrup:
   1. While still warm, dip the fried koeksisters into the cold syrup, ensuring they are well coated.
   2. Let them soak for a few minutes before removing to a wire rack to drain excess syrup.
8. Serve:
   1. Enjoy these sweet, sticky treats with a cup of tea or coffee. 

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Calorie Count per serving: 200 kcal | Serving Size: 20 koeksisters

• Boiled normal rice (not basmati rice)
• Onion
• Green pepper
• Mayonnaise
• Mrs Balls Chutney
• Tin of Sliced Peaches, chopped
• Raja Curry Powder

1. Mix together mayonnaise and Mrs Balls chutney, tin of sliced peaches, Raja curry powder.
2. Add all rice, onion, green pepper to Mayo-Chutney mixture.
3. Mix all ingredients together.

• ½ koppie Mrs Balls blatjang
• ½ koppie Worcestershire sous
• 1 eetlepel asyn
• 1 eetlepel bisto poeier in bietjie water gemeng
• Bietjie droë rooiwyn
• Sout en pepper
• Steak & chop spice

1. Skenkels in oondbak geplaas en al die bestandele saamgemeng en oorgegooi.
2. Deksel opgesit en 3ure op 180 grade.
3. Toe aartappels en boontjies bygesit en nog n uur in oond gehad.

I often see the terms “afternoon tea”, “high tea”, and “cream tea” being used interchangeably. They are actually different variations on the same thing: snacks or a meal served with tea. I thought I’d break it down for you by explaining those differences so you can use the right term for your next tea party.

Afternoon Tea

Afternoon Tea is a selection of finger foods like cake, scones, tarts, and other treats that is usually served more casually than a High Tea. It may also include small finger sandwiches with no crusts. Traditional British Afternoon Tea was served in drawing rooms on couches or chairs rather than at a table. It was our equivalent of an afternoon snack, although certainly much classier!

It is this kind of tea that is what most people think of when they hear the words “tea party”. Afternoon Tea usually features china cups and saucers and more delicate brews.

High Tea

High Tea is served at a dining table, hence “high tea”, and is more of a meal. Many High Teas will include cold meats, jam, tea cakes, fresh bread, more substantial sandwiches, pork pies, etc. High Tea is usually served on regular plates instead of fine china, and is a precursor to a light dinner which may be served later in the evening. It is what many workers would consume after a long day in the fields or factories in the UK. Tea served for High Tea is usually strong and most often black, however this is based on preference.

If you search Google or Pinterest for High Tea ideas, you’ll get a misleading number of pictures and articles about things that are technically Afternoon Tea.

Cream Tea

Cream Tea refers to scones with clotted cream (also called Devonshire cream) and jam. If you visit the UK, you will find Cream Tea available on a lot of cafe menus, especially near tourist hot spots like castles or cathedrals.

Clotted Cream originated in Devon and Cornwall, although it is now easy to find all over the UK. A popular question related to Cream Tea is whether the cream or jam should be put on the scone first. If you’re in Devon, the cream goes on first, followed by a hearty scoop of fruit jam. If you’re in Cornwall, the jam is put on first. Regardless of the way you order your toppings, a Cream Tea is an absolute must if you’re visiting the Western regions of England.

Cream Tea is a common addition to Afternoon Tea.

Some regions of the UK will also refer to dinner or supper as “tea”. This term for an evening meal originated in Scotland, but I can tell you from experience that it is also used in a lot of other areas. This confused me when I first moved to the UK, especially as many of my friends would have their “tea” and not actually drink any tea with their meal.

Now that you know the difference between Afternoon Tea, High Tea, and Cream Tea, you’re ready to plan an amazing tea party!

A sausage roll is a savoury dish, consisting of sausage meat wrapped in puff pastry. Although variations are known throughout Europe and in other regions, the sausage roll is most closely associated with British cuisine.
Ouma Kotie makes the best sausage rolls and as an added bonus we are sharing her recipe with you today

Recipe:

• 500g cooked and cooled Mince
• 1/2 tsp fine coriander
• Salt and pepper to taste
• 1/2 cup mashed potatoes
• Baking Bonanza puff pastry

1. Mix everything together and place on puff pastry.
2. Roll closed and brush with some milk.
3. Place on a baking sheet and bake for 25-30min at 180°C or till golden brown.

Ingredients

For the dough

• 300g all-purpose flour
• Salt
• 2 Tbsp. Vegetable oil for mixing
• Warm water

For the filling

• 2 large Irish potatoes
• 1 onion, crushed (optional)
• ½ teaspoon ginger powder
• 1 tbsp crushed garlic,
• ½ teaspoon red chilli powder
• 80g Minced beef (Optional)
• Salt to taste
• Seasoning cubes
• Vegetable oil for deep frying the samosas

Preparation

For the filling

1. Peel the potatoes. Wash it and put in a pot. Add salt and boil for about 5 minutes or till it is soft.
2. Mash the soft potatoes while it is still hot. Add the cooked minced beef (if you’re using meat) and mix well.
3. Add the garlic, ginger, onion, red chilli, seasoning cubes and salt to taste. Stir well and set it aside.
4. You may choose to stir fry the ingredient.

For the dough

1. In a medium sized bowl, mix the flour, salt and vegetable oil together. Add water intermittently and knead well
2. Cover with aluminium foil or a moist cloth and set it aside for about 15 minutes.
3. Divide the dough into small balls and roll it flat on a flat surface using a rolling pin and divide into two.
4. Take one of the portions, make a cone out of it and seal the edges properly leaving one part open to add the fillings
   Add the fillings and seal properly by brushing the edges with eggs.
5. Deep fry the samosa or you can bake it for a healthier option.
6. There you go. Enjoy!

• 300ml (250 g) castor sugar
• 500ml (280 g) Snowflake cake flour
• 15ml baking powder
• 1ml salt
• 250ml milk
• 100g butter or margarine
• 5ml vanilla essence
• 1 quantity butter icing
• 4 extra-large eggs

Method

1. Beat eggs and sugar together until light and creamy.
2. Sift flour, baking powder and salt together.
3. Add to egg mixture and fold in lightly until well combined.
4. Heat milk and butter in a small, heavy-based saucepan.
5. Do not boil; stir until butter is melted.
6. Remove from heat and add essence.
7. Add milk mixture to cake mixture and mix well.
8. Spoon mixture into two greased 20 c round cake pans.
9. Bake in a preheated oven at 180 °C for 25 – 30 minutes.
10. Leave in pans for a few minutes before turning out onto a wire rack to cool completely.
11. Sandwich cake layers with half the icing.
12. Use remaining icing to ice top of cake.