Dissolve 4 pkts of different coloured jellies separately in bowls with 1 cup boiling water each. Stir until dissolved. Put bowls in fridge to set completely. When jelly is set cut up into cubes and fill your Tupperware jello mould which has been sprayed with spray and cook. Take 2 satchets of gelatin ( Sheridans brand ) and dissolve in 1/2 cup cold water. Stir until it becomes spongy. Now add 1 1/2 cups boiling water and stir well. Add 1 can condensed milk to the gelatin mixture and let it cool completely. Once cooled pour gently over your cubed jelly pieces and place in fridge until set. This took 3 hours depending on your fridge temp. Served with fresh fruit salad and cream or ice cream.
1/4 cup cocoa powder, 1/4 tsp salt, 1 cup hot water heated in the micro for 1 min, 1/4 cup vegetable or canola oil, 2 eggs, 1 tsp vanilla essence, 1 cup cake flour, 1 cup sugar, 4 tsp baking powder.
Use Spray and cook to oil your ring mould (Tupperware Jelly Mould) or any other suitable micro baking dish. Heat 1 cup water in small bowl for 1 min in micro, stir in cocoa, add oil, vanilla ess, eggs and whisk until all blended. In a separate bowl combine sifted flour, salt and baking powder. Add this to the chocolate cocoa mixture and carry on beating with the whisk until all well blended. Pour batter into ring mould and microwave on high for 6 to 7 mins in a 800 watt microwave, first cook for 6 mins, if it needs more time go a further 1 min. Some moist spots will remain but will disappear on standing. Let stand for 5 mins before turning out onto cooling rack. When cold, ice with chocolate ganache…. melt 1 large slab of dark Albany chocolate broken into pieces, you may also use Cadbury milk choc. Add 1 small tin Nestle dessert cream and place in micro for 30 second intervals, remove and stir, etc. until all the choc has melted to a smooth ganache. Leave in fridge for 10 mins, and then throw over your cooled cake.
Originally from: Salwaa Smith Cape Malay Cooking and Other Delights
For a vanilla version (the cake in photo), omit cocoa powder, instead add 1/4 cup extra cake flour add extra 1 tsp Vanilla essence
Jelly icing Original source: Wisaal Abrahams Ingredients 1 Raspberry Jelly (pick your flavor/color, not sugar free) 80 g box 2/3 C sugar 1 egg white 1 tsp vanilla essence 1/2 C boiling water (must be boiling to dissolve the sugar) Instructions 1. Put everything except boiling water in the metal/glass bowl of your stand mixer fitted with whip attachment. 2. Turn the mixer to high just as you add the 1/2 C boiling water. 3. Whip on high for five minutes. 4. Will frost 24 cupcakes or a 9×13 cake.
Rub with coarse salt, black pepper, 1 tsp dried sage, caraway seeds, olive oil, stuff slivers of fresh garlic into the diamond scores, sides and bottom of meat. Preheat oven to 180 C. Add 2 large onions quartered and 4 roast potatoes quartered and roast in oven in roasting pan for 45 mins. When potatoes and onions are cooked remove and increase oven heat to grill to crisp the crackling 15 mins. Remove meat and make a brown gravy with the juices and oil in the pan. Make a slurry of 1/2 maizena and 1/2 bisto gravy. Add boiling water to roasting pan stir in the thickener until you have a gravy. Taste for seasoning.
Preheat oven to 180 C or 160 C for thermo fan oven. Spray a rectangular baking dish with cooking spray. 5 large eggs separated 1 cup castor sugar 1 tsp vanilla ess Pinch of salt 1 cup cake flour 2 tsp baking powder 1/2 cup water 1/2 cup veg or canola oil 2 med tins apricot halves, drained well
Beat egg whites in a mixing bowl until nice and stiff In another mixing bowl with an electric beater beat egg yolks and sugar until smooth and frothy. About 3 mins. Add V. Essence, salt, sifted flour and baking powder. Add water and mix until batter is smooth then lastly add the oil. Beat another minute. Fold in egg whites with a spatula. Pour into baking dish and place your apricot halves into the batter, bake for 40 to 45 mins or until a skewer comes out clean. Once cooled, dredge with icing sugar, serve with whipped cream or vanilla ice cream. You may substitute with any canned fruit such as peaches, pears or tin apples
Cook up 1 cup basmati rice in salt water according to packet instruction. Wash rice and steam for a few mins. In 2 tbsp butter, fry a small red onion, 2 cloves minced garlic, chillis, green pepper, red pepper, 1/2 punnet mushrooms. Spice according to your palate. I spiced with paprika, salt, black lemon pepper, Italian herbs and dried basil. Once tender add to rice and stir. Garnish with parsley