Hey guys and girls
Christmas time is coming up, and it's time for delicious pies and cookies!!
Check out these sites for the most yummy-looking recipes!
Christmas Gifts
Holiday Baking
Razzle Dazzle Recipes
Cooks Recipes
Coconut Chocolate Dream Pie
Apple Pie
Sweet Potato Pie - my favourite!
Christmas Cookies
Happy baking!!
Please let me know how these recipes turn out - I'd love to get feedback :)
Kelmonkey
Monday, October 27, 2008
Sunday, October 26, 2008
Just tried out this marvelous recipe for choc chip cookies - I've been searching for years, but I think this one does very nicely!! (Won't ever stop me searching though!)
Click here for Felix K's recipe - cookies turn out nice and crisp, HUGE (although I made mine 1/3 of the size - you can vary it as you will), and yummy!
Happy baking,
Kelmonkey
Click here for Felix K's recipe - cookies turn out nice and crisp, HUGE (although I made mine 1/3 of the size - you can vary it as you will), and yummy!
Happy baking,
Kelmonkey
Blogging it up
So here I go with my first food blog - hope to share many delicious recipes and top tips!
Covered in flour,
Kelmonkey
Covered in flour,
Kelmonkey
Saturday, October 25, 2008
Very first recipe post
Fathima and 
Ayesha’s
Durban chicken curry
2 potatoes, peeled and quartered; one-and-a-half onions, sliced; 4 green chillies, slit open down the centre or halved; 2 tomatoes, peeled and chopped; 6 chicken thighs or drumsticks, skinned; 3 cinnamon sticks; 1 bay leaf; 1 tsp fennel seeds; 3 curry leaves; 1 heaped tsp of ginger-garlic mix; 1 tsp tumeric; 3 tsp mixed masala powder; half tsp egg-yellow colouring; 150ml sunflower oil; salt to taste; handful of fresh coriander.
Heat the oil in a pot until it's hot, throw in the onion and allow it to brown. Add the cinnamon sticks, fennel seeds and bay leaf. Fry for a few seconds, then turn down the heat a little and add the tomatoes, chillis, curry leaves, turmeric, masala powder and ginger-garlic mix. Add potatoes, egg-yellow colouring and some water and salt to taste. Allow to cook for five minutes. Add the chicken and put a lid on the pot for about 20 minutes, checking occasionally. When the potatoes are done, chop a healthy handful of coriander, sprinkle over the top, cover the pot and allow to stand for five minutes. Your curry is ready. Serve with basmati rice and salad or sambals.
Ayesha’sDurban chicken curry
2 potatoes, peeled and quartered; one-and-a-half onions, sliced; 4 green chillies, slit open down the centre or halved; 2 tomatoes, peeled and chopped; 6 chicken thighs or drumsticks, skinned; 3 cinnamon sticks; 1 bay leaf; 1 tsp fennel seeds; 3 curry leaves; 1 heaped tsp of ginger-garlic mix; 1 tsp tumeric; 3 tsp mixed masala powder; half tsp egg-yellow colouring; 150ml sunflower oil; salt to taste; handful of fresh coriander.
Heat the oil in a pot until it's hot, throw in the onion and allow it to brown. Add the cinnamon sticks, fennel seeds and bay leaf. Fry for a few seconds, then turn down the heat a little and add the tomatoes, chillis, curry leaves, turmeric, masala powder and ginger-garlic mix. Add potatoes, egg-yellow colouring and some water and salt to taste. Allow to cook for five minutes. Add the chicken and put a lid on the pot for about 20 minutes, checking occasionally. When the potatoes are done, chop a healthy handful of coriander, sprinkle over the top, cover the pot and allow to stand for five minutes. Your curry is ready. Serve with basmati rice and salad or sambals.
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