Nutrition
Peanut butter loaf
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• Peanut butter loaf
Ingredients
-½ cup of peanut butter
-2 cups of flour
-1/4 cup of brown sugar
-1/2 tablespoonful of buttermilk
-2 large eggs
-1 tablespoonful of baking soda
-1/4 tablespoonful of salt
-2 tablespoonful of vanilla essence
½ tablespoonful of baking powder
Preparation
-In a large bowl, mix together peanut butter, oil and water until pale and creamy
-Add white and brown sugar, eggs and vanilla essence then mix well.
-Sift in flour bicarbonate of soda, baking powder and salt.
-Add butter and mix gently until the ingredients are well combined.
-Pour the batter (mixture) in baking loaf pan.
-Preheat oven to 180 degrees celcius
-Bake for 40- 45 minutes
Optional frosting
-Optional frosting can be done when the loaf has completely cooled off.
-1/2 cup of peanut butter
-½ cup of icing sugar
-3 tablespoonfuls of milk
Mix all ingredients well and frost the loaf.
Source: Dee’s Kitchen recipe
Ingredients
-2 pounds of goat meat
-3 large tomatoes
-3 large onions
-1 large carrot
-Salt to taste
– ¼ garlic
-4 fresh garden eggs
-Pepper
-2 fresh onions
-4 tablespoonfuls of tomatoe paste
Preparation
– Wash goat meat in clean water and set aside
-Blend ginger, garlic, onion and tomatoes
-In a pot containing the meat, pour the blended mixture and allow it to cook for sometime
-Add the tin tomato paste, salt, with more water, cover and cook for about 10 minutes
-Place carrot, garden eggs, pepper into a clean pot and pour 1 cup of water into the pot and bring to boil
-Blend cooked carrot, garden eggs, pepper and pour it into the meat and add more water
-Allow to boil for about 5 minutes
Ingredients
-4 tablespoons Cowbell milk powder
-2 cups of fresh milk
-1 cup of condensed milk (sweetened)
-2 tablespoons of vanilla custard powder
-1 teaspoon of vanilla essence
-Optional: Sugar (only if you want extra sweetness, since condensed milk is already sweet)
Preparation
-Mix the custard base in a small bowl to dissolve the custard powder in ½ cup of cold milk to make a smooth paste
-Cook the custard, heat the remaining milk in a saucepan
-Stir in the Cowbell milk powder until fully dissolved
-Add the custard paste and cook on low heat, stirring continuously until it thickens slightly
-Remove from heat and stir in the condensed milk
-Add vanilla essence for flavour
-Taste and adjust sweetness if needed
-Let the custard mixture cool to room temperature
-Cover and refrigerate for at least 3–4 hours (overnight is best).
-Pour into a container, and freeze
-Scoop into bowls or cones and enjoy your homemade custard ice cream.
