Kutlwano Magazine

Spaghetti with meatballs

14 September, 2014

Ingredients: 250g spaghetti 1 tbsp. butter 50g onion, finely chopped 3 cloves garlic, crushed, then finely chopped 200g of tomato sauce 1/2 tsp. oregano and basil powder Pinch of Salt to taste 1 teaspoon cooking oil Meatballs Ingredients: 250g minced meat 1/2 tsp. pepper and nutmeg powder 1/3 tsp. garlic powder 2 tbsp bread flour Pinch of salt to taste Cooking Method for Meatballs 1. Stir all ingredients and knead together. 2. Roll into balls the size of golf and, set aside. 3. Then heat the butter, sauté onion and garlic until soft 4. Add tomato sauce, spices and 1 cup hot water or broth. 5. Stir until the mixture boils. 6. Then place the meatballs into the mixture, cover the pan, and let it cook for about 5 minutes, then stir. 8. Replace the lead, and let it simmer for about 5 minutes * Cooking method for spaghetti 1. Boil water with a little salt, then add spaghetti and 1 table spoon of oil. cook until soft. 2. Then remove and drain. 3. While spaghetti is still hot, put 1 tablespoon of butter and stir well, then set aside. 4. Serve spaghetti with meatballs in hot sauce. If you like, sprinkle with grated cheese. Recipe: jannanrecipes

How to Make Homemade Pasta

14 September, 2014

1. Combine 2 cups all-purpose flour and 1/4 teaspoon salt on pastry board, culling board, or countertop; make well in center. Whisk 3 eggs, 1 tablespoon milk, and 1 teaspoon olive oil in small bowl until well blended; gradually pour into well in flour mixture while mixing with fork or fingertips to form ball of dough. 2. Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing, and turning. Continue kneading 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary. Wrap dough in plastic wrap; let it stand for 15 minutes. 3. Unwrap dough and knead briefly (as described in step 2) on lightly floured surface. Using lightly floured rolling pin, roll out dough to 1/8-inch-thick circle on lightly floured surface. Gently pick up dough circle with both hands. Hold it up to the light to check for places where dough is too thick. Return to board; even out any thick spots. Let rest until dough is slightly dry but can be handled without breaking. 4.Lightly flour dough circle; roll loosely on rolling pin. 5. Slide rolling pin out; press dough roll gently with hand and cut into strips of desired width with sharp knife. Carefully unfold strips. 6. Pasta can be dried and stored at this point. Hang strips over pasta rack or clean broom handle covered with plastic wrap and propped between two chairs. Dry at least 3 hours; store in airtight container at room temperature up to 4 days. To serve, cook pasta in large pot of boiling salted water 3 to 4 minutes just until al dente. Drain well.

Kalanga Cuisine

03 July, 2014

Nzipo waka nginilila!. lashila bukhwilo u zwi hwile DOBI INGREDIENTS 1 cup dried morogo wa dinawa 1 and half cups pounded peanuts 3 cups water Pinch of salt COOKING METHOD 1) Wash morogo thoroughly and place in pot morogo, pour water, pace lid and cook until tender 2) Add pounded peanuts and a pinch of salt 3) Cook in low heat for 20 minutes Serve with lebelebele/bogobe jwa mabele or maize meal and nama CHIMONI INGREDIENTS 3 cups ditloo 250g samp 2 cups pounded peanuts Pinch of salt COOKING METHOD 1) Cook ditloo until they are tender 2) Then add samp and cook until all ingredients are tender , stirr occasionally 3) Add the pinch of salt and pounded peanuts and simmer for 20 minutes 4) Serve plain or with beef stew or phane or morogo THOPI+DELELE Lebelebele/Mabele a a apeilweng ka lerotse THOPI Half of medium size mame a lerotse (inner part) 500g bopi jwa lebelebele COOKING METHOD 1) Cook mame a lerotse until tender 2) When tender stir (fetlha) until watery 3) Then, add half of bopi jwa lebelebele (250g) stirring occasionally to avoid lumps and simmer for five minutes 4) Add the rest of bopi jwa lebelebele (250g) stirring occasionally and simmer for 15 minutes 5) Serve with delele/madila/meat/ plain or morogo DELELE 1 cup dried or fresh delele Pinch of bicarbonate of Soda 2 cups of water Pinch of salt COOKING METHOD 1) Boil the two cups of water and add bicarbonate of soda and delele and cook for 10 minutes NB: Do not put on the lid. 2) Add a pinch of salt and simmer for 2 minutes. You can also add a pinch of pepper. 3) Serve with bogobe jwa mabele or mealie meal. ENDS Courtesy of Ebat Guest Lodge Recipes by: Taboka Phonnie Compiled by: Keamogetse Letsholo Photography: Keamogetse Letsholo

Vegan Chocolate Brownies

25 April, 2014

INGRIDIENTS 75g margarine 5 tbsp. cocoa powder 75mlsoya milk 200g caster sugar 160g plain white flour 2½ tsp baking powder 20g cocoa powder 115g caster sugar 170 ml soya milk 45ml vegetable oil 1 tsp vanilla essence COOKING METHOD: 1. Pre-heat oven to 180 degrees Celsius (Gas Mark 4). 2. Combine the first four ingredients in a saucepan and gently bring them tow boil. Simmer for 1 minute, stirring well. Put saucepan into a bowl of cold water and beat sauce until it cools and thickens. Then Set aside. 3. Sieve flour, baking powder, cocoa and sugar into a bowl. Mix soya milk, vegetable oil and vanilla essence together. Stir flour, soya milk mixture and sauce together - do not over mix. 4. Then place in a greased and lined tin roughly 10” x 8” and bake for 30 minutes. 5. When well-cooked, place on a cooling rag and serve.

Home Made Ice-Cream

25 April, 2014

INGRIEDIENTS 4 egg whites 1litre Cream 10ml vanilla essence 2 x 385g condensed milk Pinch of salt Cooking method: In a bowl, poor the cream and beat with a wooden spoon until stiff, then fold in the condensed milk Then take the 4 egg whites and beat till it stiffens and add a pinch of salt, afterwards fold the beaten eggs into cream mixture Then add vanilla to the mixture And place in a freezer immediately Then serve to your liking, you may garnish with chocolate flakes or cherries.

Red Velvet Mini Cakes with butter cream

13 February, 2014

INGREDIENTS Butter Cream Soft butter 125g Icing sugar 250g Water 2½ tbsp Method Using an electric mixer, cream butter caster sugar together until soft and fluffy; Beat in the eggs, one at a time and add vanilla; Sift the flour, cocoa powder and baking powder into a separate bowl, mix well and put aside; Pour milk/buttermilk and red food colouring into a third bowl, make sure the milk is very red; Pour a third of the dry ingredients into the creamed butter and caster sugar, stir until well mixed. Then pour in a third of the milk and mix well. Continue to alternate the mixtures until all ingredients well mixed. Use a wooden spoon at the stage and do not overbeat; Mix the vinegar and bicarbonate of soda and fold into the cake batter while it fizzes; Divide the mixture between two lined baking tins and bake in a pre-heated oven (180˚C) for 20 to 25 minutes; Leave to cool completely in a wire rack; Use a heart biscuit cutter to cut into small hearts and decorate. COURTESY OF kalowa investments RECIPE:STELLA NGWAKO PHOTOS: GOTHUSANG LESEGO

Red Velvet Mini Cakes

13 February, 2014

Ingredients 150g Butter (softened) 300g Caster sugar 2 Eggs (medium) 1 tsp. Vanilla essence 300g Plain flour 2 tbsp. Cocoa powder 1 tsp. Baking Powder 240ml Milk or butte milk 2/3 tbsp. Red food colour 1½ tsp. White wine vinegar 1½ tsp. Bicarbonate of soda Method Using an electric mixer, cream butter caster sugar together until soft and fluffy; Beat in the eggs, one at a time and add vanilla; Sift the flour, cocoa powder and baking powder into a separate bowl, mix well and put aside; Pour milk/buttermilk and red food colouring into a third bowl, make sure the milk is very red; Pour a third of the dry ingredients into the creamed butter and caster sugar, stir until well mixed. Then pour in a third of the milk and mix well. Continue to alternate the mixtures until all ingredients well mixed. Use a wooden spoon at the stage and do not overbeat; Mix the vinegar and bicarbonate of soda and fold into the cake batter while it fizzes; Divide the mixture between two lined baking tins and bake in a pre-heated oven (180˚C) for 20 to 25 minutes; Leave to cool completely in a wire rack; Use a heart biscuit cutter to cut into small hearts and decorate. COURTESY OF kalowa investments RECIPES:STELLA NGWAKO PHOTOS: GOTHUSANG LESEGO

Salmon and Parcel sandwich

07 November, 2013

Ingredients 60g raw Salmon fish 50g of Sushi rice 1 sheet of Nori Sea weed 1 tsp. Sesame seeds 1tbsp of mayonnaise ½ tsp. red caviar ¼ avocado Bamboo mat Cooking Method 1.Cook sushi rice until soft and tender and put aside to cool 2.ake nori sea weed and place 25g of sushi rice evenly on top, and sprinkle with sesame seeds. 3.Then turn upside down and place another 25g of rice evenly on top and cut into half. 4.Take the other half and spread mayonnaise evenly on top of the rise, then place thin slices of salmon on top, afterwards place thin slices of avocado on top of the salmon 5.Then take the other half and place on top and carefully shape with a bamboo mat 6.Divide into half, cut into thin triangular slices to make sandwiches and put aside 7.For the remaining, cut into rectangle to make parcels., then take salmon and slice thinly to make a ribbon for the parcel and place on top of the cut boxes, wrap with sea weed strip and top is off with mayonnaise and place red caviar on top. 8.Garnish Sandwiches with strips of cucumber outer part and serve.

Sushi

07 November, 2013

FOR CATERPILLAR CHICKEN/SESWAA ROLL Ingredients 1 medium Chicken breast deboned and cut into strips OR Seswaa 40g of Sushi Rice 1 Sheet of Nori Sea weed 50g Kiri cheese ½ medium Cucumber ¼ of medium avocado 1 tsp. Sesame seeds Bamboo mat Cooking Method 1.Cook sushi rice until soft and tender and put aside to cool 2.De-bone and wash the chicken breast and cut into strips and use any method you want to cook them, either boil, fry of grill them and set aside to cool 3.Then on a flat plane, take nori see weed, place cool sushi rice evenly on top of it and sprinkle with sesame seeds 4.Then flip nori sea weed and the rice upside down 5.ake cucumber and cut into about 15cm strip with the size of a standard pen in width and place on top of the flipped upside down nori sea weed and the rice, also place the strips of kiri cheese and the cooled down chicken strips. 6.Then roll everything together and roll with a bamboo mat to compact and give shape 7.Then take avocado and cut into thinly strips and place on top of the rolled ingredients and mold with a bamboo matt After molding, then carefully cut into small portion sizes and dish out

A cup of latte!

31 May, 2013

Ingredients Single espresso coffee A cup of Full cream milk Sugar to sweeten Ingredients Single espresso coffee A cup of Full cream milk Steamed milk foam Sugar to sweeten Method 1) Place a cup of full cream milk in a microwave and heat at a high temperature for about a minute. 2) Then separate the milk into half, pour the other half hot milk into a coffee blender 3) Blend until the mixture looks frothy (foamy). 4) Pour half of the hot milk into the cup 5) Then slowly pour single espresso and add sugar to taste 6) Then pour the remaining half milk foam NB: Ensure that you achieve three layers on the coffee with brown coffe color in the middle and a creamy froth at the top as it is the whole idea behind café latte, Recipe: Courtesy of Grand Palm Hotel Photos shoot arranged by Jillian Blackbeard Photos: Gothusang Lesego