3 tablespoons maize meal
3 tablespoons flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon turmeric
3/4 cup of buttermilk
In a large mug, mix the dry ingredients together. In a separate cup, combine the buttermilk and eggs. Pour the buttermilk and egg mixture into the dry ingredients.
Combine all the ingredients together using a spoon. When your batter is well combined, set aside and prepare the Viennas.
Cut each Vienna in half and place on a skewer stick from top to bottom. You should have 10 Viennas on a stick.
Dip each Vienna in the batter. Make sure the batter covers the entire Vienna. Remove from the batter and immediately deep fry in sunflower oil. Make sure your stove is on medium high heat. Keep turning occasionally to ensure your corndogs brown evenly on all sides; this should take 5-7 minutes.
Once your corndogs are cooked, remove from the pan and place onto a bowl lined with paper towels. Let the corndogs cool down for about 2 minutes before serving.
500g lean beef mince
One chopped onion
Two chopped garlic cloves
Freshly chopped chili (optional)
One tsp dry thyme
One tsp oregano
One tsp Italian herbs
One can of diced tomatoes
One tablespoon tomato paste
Two tablespoons Worcestershire sauce
One tablespoon soy sauce
One teaspoon sugar
Two bay leaves
Half a cup of hot water
Half a handful of chopped basil
Half a handful of chopped Italian parsley
One beef stock cube
250g cooked pasta
One tablespoon olive oil
In a large pan, sauté the onion, garlic and chili in olive oil.
Once the onions become translucent, add in all the dry herbs (thyme, oregano & Italian herbs).
Once the herbs become fragrant and aromatic, add in the mince and brown on high heat.
When the mince is browned, add the bay leaves, diced tomatoes, tomato paste & beef stock cube.
Mix together until a thick sauce is formed.
Reduce the heat to medium high and add in the hot water.
Simmer for 15 minutes on medium heat until your sauce becomes rich and dark in colour.
Add in the freshly chopped herbs (basil and Italian parsley), Worcestershire sauce, soy sauce, and sugar.
Allow the sauce to cook for a further 5 minutes before adding in your cooked pasta.
Season your sauce as desired then add in your cooked pasta.
Drench the pasta into the sauce and allow it cook for about 1 more minute.
Serve hot with grated cheese!
Chocolate brownies recipe
1 cup unsalted butter, melted and cooled
2 tablespoons sunflower oil
1 cup white sugar
3/4 cup light brown sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
3/4 teaspoon salt
1 cup all-purpose flour
Half a teaspoon baking powder (optional)
1 cup cocoa powder
200g roughly chopped chocolate or large chocolate chips
Preheat oven to 180 degrees.
Grease a medium-sized baking tray.
In a medium-sized bowl, mix together the melted butter, oil, vanilla extract, eggs and sugars.
In the same bowl, sift in the flour, baking powder, salt, and cocoa powder.
Gently fold in half of the chocolate or chocolate chips.
When everything is combined, pour the batter into the greased baking tray.
Bake for 25-30 minutes.
Remove from the oven and allow your brownies to set for at least 15 minutes before cutting.
Notes: Adding baking powder to your brownies will make them more fluffy and cake-like. Not adding baking powder will make your brownies moist and fudge-textured.
Cottage Pie recipe :
For the mince:
1 chopped onion
2 chopped garlic cloves garlic
2 chopped carrots
A cup of peas
One teaspoon flour
One heaped spoon of tomato paste
500g beef mince
500ml beef stock or two stock cubes dissolved in hot water
Dry Italian herbs
Salt & pepper to taste
For the mash:
8 large potatoes, boiled until soft and peeled
One teaspoon nutmeg
One teaspoon garlic powder
A few drops of black truffle oil
Half a cup of melted butter
200ml hot milk
Salt & pepper to taste
Preheat the oven to 180 degrees.
Sauté the onion & garlic in a large ovenproof pan. Once the onion is see-through, add in all the dry herbs and cook until fragrant. Add in the mince and brown on high heat. Once the mince is browned, add in the tomato paste, flour and beef stock. Cover and cook for 15 minutes. Add in the carrots and cook for a further 5 minutes. Add in the peas and cover and cook for another 2 minutes. Season with salt & pepper and set aside to cool down while you make the mash.
In a large bowl, mash the peeled and cooked potatoes. Once mashed, add in the nutmeg, garlic powder and melted butter. Mash for a further few minutes before adding in the hot milk and truffle oil. Mash until it is well combined. Taste and season well with salt and pepper. Transfer the mash into a blender and pulse a few times until smooth yet still thick. Pour the mash into a piping bag and gentle decorate over the mince. Place into preheated oven and cook for about 15-20 minutes until the mash is golden on top and the mince is bubbling. Serve hot!