Nazley’s Saute Vienna’s & Veggie Cheesy wrap

Nazley’s Saute Vienna’s & Veggie Cheesy wrap

Nazley’s Saute Vienna’s & Veggie Cheesy wrap

TRH Nazley's Saute Vienna's & Veggie Cheesy wrap1TRH Nazley's Saute Vienna's & Veggie Cheesy wrap2

1 large onion finely sliced.
3 tomatoes chopped up.
12 Vienna’s sliced in chunks.
1 large green pepper finely diced.
1/2 packet of baby spinach.
1/4 cup fresh chopped dhania.
Salt to taste.
1/2 tspn white pepper.
1/2 tspn fine cumin.
6 homemade roti’s or bought/wraps.
1 1/2 cups cheese.

Braise onion in 1 Tblspn olive oil.
Add chopped tomatoes till onion is lightly brown.
Add the vienna’s, green pepper.
Saute for 4 mins.
Then lastly add the salt, cumin, white pepper & spinach till spinach has wilted.
Take off heat & add dhania.
Place roti on a plate.
Dish some of the mix in the roti/wrap, add cheese and wrap up or fold.
Enjoy with friends & family.
NOTE: you can place in a baking dish top with cheese and bake till cheese has melted.

Prepared, tried and tested by: Nazley Ally

Jasmita’s Fluffy pancakes

Jasmita’s Fluffy pancakes

TRH Jasmita Thakersee Fluffy pancakes1TRH Jasmita Thakersee Fluffy pancakes2

1 cup whole wheat flour
1 cup cake- plain flour
4 tsp baking powder
2 large eggs
1 tsp vanilla essence
1 tblsp sugar
1/4 tsp salt
1.5 cups milk
1/2 cup Greek yogurt

I just mix all ingredients until batter is smooth and has a few bubbles.
Pour a ladleful in a nonstick pan and flip once you see bubbles appear.
Enjoy with maple syrup or toppings of your choice❤️.

Recipe credit- justataste
Prepared, tried and tested by: Jasmita Thakersee

Moegsida’s Very light textured Doughnuts

Moegsida’s Very light textured Doughnuts

TRH Moegsida's Very light textured Doughnuts

1 egg
5 tablespoon sugar
I tablespn butter
Vanilla essence
Beat all above together

Add 6 cups cake flour
1 pkt (10 g) instant yeast
3 teaspn baking powder
1 1/2 fine teaspoon salt

Add
1 1/2 cup luke warm water
1 1/2 luke cup warm milk

Knead to a soft dough. Let rise in double amount.
Knock dough down. Roll like sausage roll and cut donuts size.
Let’s it rise again on a oily surface.
Slow fry on medium heat enjoy.

Prepared, tried and tested by: Moegsida Hendricks Starke

Sureka’s Spicey baked beans and toast

Sureka’s Spicey baked beans and toast

TRH Sureka's Spicey baked beans and toast

2 cans of baked beans
Salt to taste
1 teaspoon black pepper
2 teaspoons chilli powder
1/2 green pepper.deseeded.and chopped 1 onion sliced
4’green chilli
1 small tomato diced

Heat a tablespoon of oil.
Fry onion add tomato, salt, green pepper, spices and chilli.
Cook for five minutes
Add baked beans beans and cover and cook for a further ten minutes.

Prepared, tried and tested by: Sureka Jaichund

Jasmita’s Banana and Mixed nut breakfast muffins

Jasmita’s Banana and Mixed nut breakfast muffins

TRH Jasmita's Banana and Mixed nut breakfast muffins

Ingredients
2 eggs- room temperature
3 ripe bananas mashed (I blend the banana seperated and add into the wet ingredients, it makes the muffins smoother in texture)
1 3/4 cup plain flour
1/2 cup normal brown sugar
1/2 cup sunflower oil
1/4 cup milk – room temperature
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 full tsp cinnamon
1 tsp vanilla essence
3/4 cup mixed ground nuts (I used Brazil, hazelnut, walnut and almonds)

Method
Sift dry ingredients together, add sugar.
In another bowl whisk by hand- milk, oil, banana, and eggs.
Fold wet mixture bit by bit into dry ingredients with a spoon.
Add the nuts in, place in muffin paper cups in muffin tray, decorate with chocolate sprinkles, (if you don’t have chocolate sprinkles, sprinkle with brown sugar on the top, it will give the muffins a good crispy top) and bake at 170 for 25 minutes or until golden brown.

Prepared, tried and tested by: Jasmita Thakersee

Irene’s French toast with an Italian twist

Irene’s French toast with an Italian twist

TRH Irene's French toast with an Italian twist

Recipe for 1 oven Tray:
Add 2 tbs melted butter or olive oil to the tray & 5-6 slices seeded bread or any bread of your choice.
Beat 4 extra large eggs with 1/4 cup milk,
1 tsp Robertson’s rustic garlic & herb spice,
1 tsp Robertson’s roast potato spice
salt and pepper to taste.

Pour egg mixture over the bread and turn the bread repeatedly until thoroughly coated in the egg mixture.
Scatter half onion (chopped) over the top and bake in a preheated oven at 200 deg C for 15 min.
Remove from oven and scatter 1 chopped tomato over the top followed by as much cheese as you like and a good sprinkling of dried, crushed oregano.
Bake for a further 15 mins or until bread is firm to the touch.

Prepared, tried and tested by: Irene Dasari

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