INGREDIENTS
- 500ml (2k) cake flour
- 10ml (2t) baking powder
- 2.5ml (1/2t) salt
- 187ml milk
- 4 eggs
- 2.5ml (1/2t) dry parsley
- Lemon and herb spices or dry herbs
- black pepper
- 500ml (2k) cooked mixed vegetables, (gekap)
- oil for deep fry
METHOD
- Sift flour, powder and salt
- beat milk and eggs together
- mix egg and flour mixes together until smooth
- mix parsley, spices and pepper to vegetables
- heat oil, add teaspoons full of mixture in warm oil and fry until golden brown
- serve warm or cold
makes 48
(add image 2)INGREDIENTS- 125g Margarine
- 125ml Sugar
- 1 Egg Yolk
- 250ml Flour
- 65ml Self Raising Flour
- 25ml Custard Powder
- 1ml Salt
Top Layer:
- 90g Margarine
- 125ml Brown Sugar
- 12.5ml Syrup or Honey
- 125g Roasted Unsalted Peanuts (roughly chopped)
METHOD
- Grease 18cm X 28cm cake pan
- Cream margarine and sugar until light
- Add egg yolk and mix
- Sift flour, custard powder and salt together
- Add to margarine mixture to form a firm doe
- Press doe into pan and bake for 15 minutes until golden brown
- Top: Heat butter, sugar and syrup together, and stir on low heat until melted
- Simmer for 5 minutes
- Stir in the nuts and pour onto the crust
- Bake for another 5 minutes
- Allow to cool off and cut in squares
INGREDIENTS
- 250ml Flour
- 10ml Baking Powder
- Chili powder
- Onion Salt
- 100g Grated Cheddar Cheese
- 1 Egg, added with milk to make 250ml
METHOD
- Sift dry ingredients together and add cheese
- Mix the egg/milk mixture in and add to cup cake pan
- Bake for 10 - 15 minutes at 200oC
- Serve warm
INGREDIENTS- 200g Margarine
- 500ml Flour
- 2ml Pepper
- 2ml Paprika
- 5ml Dry Mustard
- 10ml Baking Powder
- 20g Grated Cheese
- 1 Egg
- 40ml Milk
METHOD
- Rub margarine into sift four, pepper, paprika and mustard.
- Add baking powder and cheese
- Beat eggs and milk together
- Add to dry mixture and form Doe
- Roll out (3mm) on flour sprinkled area
- Cut in staws of about 10cm - 12cm wide
- Form rings to keep straws together
- Bake for 7-8 minutes on non-greased baking plate at 220oC
