Aunty Sally Govender joins Reena and shows us how to make scones. An easy recipe with no kneading required. The end product is light and fluffy. Ingredients (Per 12 Scones) Quantity Ingredient 500g Self-raising flour 2 teaspoons Baking powder 150ml Sour milk 250g (1 cup) Sugar 2 Eggs (One for the egg-wash & the other
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Ingredients 500g, Semolina 100g, Margarine (AlternativelyButter or Ghee) 250g, Desiccated coconut 50g, Thill 1 teaspoon, Elachie powder 385g, condensed milk (1 can) Preparation Melt the butter in a saucepan. Add the semolina, desiccated coconut, thill and elachie powder. Allow the mixture to brown in the pan while stirring regularly. Once it starts to brown evenly,
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Reena’s back and shows us another recipe using puff pastry. Today she makes turnovers with fresh cream. Enjoy. Ingredients Puff pastry Water Cake flour Icing sugar Egg (or milk if you’re a vegetarian) Fresh cream (Alternatively jam,custard or whatever you prefer) Method Sprinkle the flour on the cutting board to prevent the pastry from sticking.
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Ingredients 250g butter 2 cups milk 1 heaped cup self raising flour 1 heaped cup of semolina 1 heaped cup desiccated coconut 1 cup sugar(add more if you like it sweet) 1/2 teaspoon elachi (cardamom) powder 1 handful of colored almonds Method: Heat the butter and milk together and then leave it to cool. Add
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