Vasiti Nacoa

Ingredients

• 1 cup sugar
• 500g golden margarine butter
• 3 eggs
• 2 tablespoon coffee powder
• 4 tablespoon cocoa
• 3 cups flour
• 3 teaspoon baking soda
• 1pkt life milk.

Method

• Beat sugar and butter until fluffy.
• Add eggs into the mixture and beat until smooth.
• Pour in cocoa and coffee.
• Add flour.
• While beating, slowly add life milk.
• Beat until froth is formed.
• Grease baking tray with butter and a sprinkle of flour.
• Bake at a 180C

Chocolate Icing

Ingredients

• 1 small cup icing sugar
• 1 tablespoon coffee
• 1 tablespoon cocoa powder
• 1 teaspoon warm water

Beat until smooth.

Ingredients

• 500g golden margarine
• 1cup sugar
• 3 eggs
• 3 cups flour
• 3 teaspoon baking soda
• 2 teaspoon coffee powder

Method

• Beat sugar and margarine until smooth.
• Add eggs and keep beating.
• Add 2 teaspoon coffee powder ( instant coffee)
• Add baking powder
• Add flour and beat and also slowly add life milk while doing this until froth forms.
• In a baking tray paste butter and a sprinkle of flour if you don’t have baking paper.
• Bake in 180C.

Put a skewer through the cake to check if its cooked.

Coffee Cream Icing

Ingredients

• 1 small cup icing sugar
• 1 tablespoon butter
• 2 table spoon warm water
• 2 teaspoon instant coffee

Method

Whisk all the ingredients to a smooth consistency

Enjoy with a cup of lemon grass tea ( draunimoli) or a cup of our famous red tea.

Ingredients

• 1 and 3/4 cups self raising flour.
• 1 cup raw bran.
• 3 tablespoons sugar.
• 3/4 cup sultanas.
• 1 cup milk.
• 1 egg.
• 4 tablespoons butter or margarine melted and cooled.
• few drops of vanilla.

• Pre-heat oven to 210C.
• Grease muffin pan or line with paper baking cups.
• Put flour, bran, sugar and sultanas in a mixing bowl.
• Make a well in centre and pour in combined milk, egg, melted butter or margarine and vanilla mixture.
• Mix quickly until just combined (batter will be clumpy)
• Fill each prepared muffin cup two thirds full with batter.
• Bake 20-25 minutes browned and cooked when tested.
• Cool on wire rack.
• Serve with butter if desired.
• Suitable to freeze and reheat in oven or microwave.

Ingredients

• 4 large green apples-peeled and sliced.
• 60g butter
• 1/2 cup sultanas.
• 3 eggs.
• 2 1/2 cups milk.
• 1/2 cup sugar.
• 1 teaspoon mixed spice.
• 2 cups fine soft white breadcrumbs.
• 1 teaspoon vanilla.
• Pouring cream to serve.

• Heat butter in heavy frying pan and cook apples until soft.
• Spoon apples to greased pie dish, sprinkle evenly over with sultanas.
• Beat eggs, milk, sugar, spice and vanilla in a bowl with a whisk.
• Add breadcrumbs and beat lightly.
• Pour mixture over apples and bake in 170C preheated oven for approximately 45 minutes or until set.
• Serve warm or cols with pouring cream.

Ingredients

• 1 tbsp canola oil.
• 1/3 cup Thai red curry paste.
• 1kg beef chunk steak, cut into chunks.
• 1 medium eggplant, cut into chunks.
• 1/2 cup coconut milk.
• 1/2 cup desiccated coconut.
• 1 lime zest grated and juiced.
• 1 tbsp brown sugar.
• 1tbsp tamarind paste.

• Heat a large heavy- based flameproof pot.
• Add the oil and curry paste and cook for 1-2 minutes or until frangrant.
• Add beef and toss through to combine.
• Add water and bring to the boil. Reduce heat to low and simmer, covered for 2 hours.
• Add sweet potato, eggplant, coconut milk. desiccated coconut coconut, lime zest, brown sugar and tamarind.
• Bring to boil again and reduce heat to low.
• Simmer, covered, stirring occasionally for 1 hour or until tender.

Serving Suggestion:

Sprinkle with shredded cilantro and sliced fresh chilli. Accompany with steamed rice and some greens.

Ingredients

• 6 lamb shanks trimmed.
• 1/4 cup soy sauce.
• 1 teaspoon run or sherry
• 1 tablespoon honey.
• 2 cloves garlic-crushed.
• 1 small piece ginger- crushed
• dash of sesame oil.
• 1 teaspoon cornflour.

• Mix all above ingredients together and leave to marinate for at least 2 hours in refrigerator.
• Place shanks in a single layer on baking dish with marinade.
• Cover and bake in 200C oven for 1 and a half hours or foil wrap in 6 individual parcels, place on baking tray and bake in 200C oven for one and a half hours.
• Shanks may also be cooked in a lovo. ( earth oven)

Ingredients

1 cooked chicken- boned or meat from 4 whole cooked breasts.

1 tablespoon butter.

1 onion -chopped.

Half a green pepper sliced.

2 cups sliced mushrooms.

1 can cream of chicken soup.

Half a cup milk.

1 tablespoon plain flour.

1 teaspoon french mustard.

2 tablespoons lemon juice.

1/4 cup of white wine.

salt and pepper.

• Heat butter in pan, add onion and cook until transparent.
• Add mushrooms and peppers and toss for 2 minutes.
• Add chicken soup and combined milk and flour.
• Stir until mixture boils.
• Add mustard, lemon juice and white wine. Mix well.
• Add cooked chicken and mix until combined and heated through.

Enjoy

Ingredients

• 1 size 17 chicken
• 1/2 cup light soy sauce
• 1/2 cup dark soy sauce
• 1 tablespoon sugar
• 1 tablespoon whisky, rum or sherry
• 3 large cloves garlic-crushed
• small piece of crushed ginger
• 1 tablespoon 5 spiced ginger
• 1 cup water

• In a bowl, mix together soy sauce (dark and light), sugar, whisky, garlic, five spice and water. Heat a deep pan or pot, add wet ingredients and bring mixture to boil. Add 1 whole chicken and cover with lid.
• Turn heat down and cook, turning chicken occasionally.
• Chicken is cooked when juices run clear when tested.
• whole piece of beef, pork or lamb may also be used.
• Adjust cooking time and add more water when necessary.

Ingredients

• 1kg fish fillets
• 1 tablespoon oil
• 2 tablespoons cracked black peppercorns
• 2 teaspoons dried thyme
• 1/2 teaspoon dried oregano
• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 2 tablespoon white pepper
• 3/4 teaspoon cayenne pepper
• dash paprika

• Brush fish fillets with oil.
• Coat with cajun spice mix (to taste)
• Cook on high heat under preheated grill, skillet or barbercue.

Serving Suggestion

Serve with fresh garden salad , potatoes or your choice of greens.

Ingredients

• 1 packet bean sprouts
• 1 small bunch spring onions- cut into 2 inch pieces
• 1 teaspoon finely shredded ginger
• half teaspoon salt
• 500g albacore yellow fin tuna- half inch slices marinated in 1 tablespoon light soy sauce
• 1 teaspoon sherry
• 1 teaspoon sugar, good dash of sesame oil
• 1 teaspoon cornflour
• 2 large cloves garlic- crushed
• 1 teaspoon crushed ginger

• Heat 1 tablespoon oil in wok add spring onions and ginger and salt, stir add bean sprouts.
• Stir fry until just cooked. Transfer onto serving plate.
• Keep warm.
• Heat 1 tablespoon oil in wok, brown garlic and ginger, then add fish.
• Stir fry until fish changes color.
• Serve on top of bean sprouts.
• Sprinkle over with toasted sesame seeds.