SOUL FOOD FOR ALL

GARLIC BRAAI BREAD

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  GARLIC BRAAI BREAD:   Ingredients: 1 baguette, about 40 cm long 1/4 cup butter, softened. 2 cloves garlic, minced. 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup grated Cheddar/Parmesan cheese   Instructions:   1.     Preheat your grill or oven to medium heat. 2.     In a small bowl, combine the butter, garlic, salt, and pepper. 3.     Spread the garlic butter mixture all in cuts made about 2cm apart and 3/4 through or over the baguette, making sure to get into all the nooks and crannies. 4.     Sprinkle the Parmesan cheese over the top. 5.     If you are grilling the bread, wrap in aluminum foil and then place it on the grill directly over the heat. Grill for 5-7 minutes per side, or until the bread is go lden brown and the cheese is melted and bubbly. 6.     If you are baking the bread, wrap it in aluminum foil and bake for 10-12 minutes, or until the bread is heated through and the cheese are melted and bubbly. 7.     Serve hot and enjoy Tips:   For a more intense garlic
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MALFA DESERT

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WARM GEBAKTE MALFA POEDING MET VLAE OF ROOMYS


MALFA PUDDING


INGREDIENTS:

1 cup cake flour

1 teaspoon of baking soda

1/2 teaspoon of salt

1 cup of sugar

2 eggs

1/2 cup milk

1/4 cup vegetable oil

1 tablespoon apricot jam

1/2 cup butter

1 cup of sugar

1 cup cream

1 teaspoon vanilla flavoring


 INSTRUCTIONS:

1. Preheat oven to 180⁰ C. Grease and flour baking dish.

2. In another bowl, whisk together the flour, baking soda and salt.

3. Cream the sugar and eggs in a bowl until light and fluffy. Whisk in the milk and oil until well combined.

4. Stir in the flour mixture and apricot jam until just combined. Pour batter into prepared baking dish.

5. Melt the butter over medium heat in a small saucepan. Stir in the sugar, cream and vanilla extract until smooth.

6. Pour the sauce over the batter in the baking dish.

7. Bake in a preheated oven for 30-35 minutes, or until a skewer / toothpick inserted in the middle comes out clean.

serve warm with custard or ice cream or cream.




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