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[email protected] Anthony Green Hi my name is Anthony. I come from England. I have always loved cooking spicy foods and am self-taught. This is one of my favourite recipes... Ingredients :- BEEF SPICE Beef – 400 g Onion – 1 medium Ginger garlic paste – 3 teaspoon Tomato – 1 medium Green chilli – 1 Red chilli powder – 2 teaspoon Coriander powder – 3 teaspoon Turmeric powder – 1/4 teaspoon Pepper powder – 1/2 teaspoon Garam masala powder – 1/4 tea spoon home-made Fennel seed powder 1/4 teaspoon Cardamom – 1 Direction :Cloves – 2 Cinnamon stick- small piece Heat oil in a pressure cooker or deep pan and put cardaCurry leaves mom, cloves and cinnamon stick and saute for a minute. Salt – to taste Now add chopped onion and saute until it gets soft and Coconut oil – 1 1/2 tablespoon changes the colour. Coriander leaves – to garnish Then add ginger garlic paste and saute for a minute to leave its raw smell. Then add chopped tomato and green chilli and saute until tomato becomes soft. Now add all the masala powders from 6 to 11 and mix well for a minute (Make sure to keep the flame to low, else masalas tend to burn. Add few drops of water, if it is too dry). Then add cleaned beef, salt, curry leaves and enough water to cook the beef. Mix everything well and cook the beef until it is soft (if you are using pressure cooker, 6 to 7 whistles will do. If using pan, cook for about 40 to 45 minutes on medium heat…time may vary as per the beef, adjust the time accordingly). Now garnish with coriander leaves and serve hot with spring onion and egg fry rice home-made enjoy. Charmaine Pillay My husband Somers also shares my love of cooking especially open fire cooking. I am a mother of 3 young daughters from Durban . My pastimes are my love of baking & cooking. I also have an immense passion for crafts eg, mosaics etc. I am also a person who loves spoiling loved ones with experimental cooking & baking constantly trying new recipes & reviving old ones., SPICY Prawn Chutney Ingredients 1 kg large prawn , cleaned & deveined 500 gm tomatoes , grated 1 large onion sliced thinly 2 stems curry leaves 10 – 12 fresh green chillies , slit open Salt to taste 1 tsp kashmiri chilli powder ½ tsp tumeric powder 2 tbspn peri peri oil 1 tsp wet pickle masala 2 cloves fresh garlic finely diced 1 tsp sugar Coriander & shallot to garnish Method Marinate prawns in 1 tsp kashmiri chili pd , fresh diced garlic, wet pickle masala & peri peri oil. Set aside for ½ hour. Heat oil in thick bottom pan . Fry prawns off to achieve colour, drain & set aside. Using same oil prawns were fried in fry onion & chillies. When golden in colour add tumeric , chili pd & tomatoes to pot. Stir through. Add salt to taste & sugar , stir through. When chutney is amost cooked but not dried out, add prawns back to pot. Stir through to combine. Cook for a few more minutes till oil comes up . Chutney is now ready. Garnish with chopped coriander and shallot. Serve with savoury rice, crisp fried chicken & crumbed mushrooms. Layne Ram I am a mother of four beautiful girls..from Queensburgh.. cooking and baking is my passion..it is my soul.. Tripe curry Ingredients: 1 large onion , finely chopped 2 large tomatoes (grated) 2 tsp ginger and garlic Salt to taste One handful Gadra beans 1kg Tripe Sprig of curry leaf 1 teaspoon kashmiri chilli powder 2 teaspoons bombay masala 1 teaspoon turmeric 1 teaspoon dhania/jeera Few chillies Chopped Dhania 2 Cinnamon sticks 2 Bayleaves Oil 2 teaspoons Osmans chilli powder Method Steam tripe in a little vinegar and water. Once ready strain excess water and cut in small pieces. Steam gadra in water and set aside. Braise onion in hot oil, add spices one at a time, saute ,add ginger and garlic mix, add tomatoes and braise. Add tripe and beans and let it cook, add curry leaf, a little water and salt, leave to cook for a while. Once done add dhania. Peanut butter and chocolate cupcakes Faye Pramraj I am a wife and mom of three girls. After working over ten years in the Legal profession, I made the decision to leave and pursue my passion for food which resulted in the birth of Whisked Away. When I am not in the kitchen, I enjoy reading and blogging and of course, entertaining my kids. Ingredients 2 ¼ cup sifted cake flour 1 ¼ cup sugar 3 tsp baking powder 1 tsp salt ½ cup oil 1 cup milk 2 eggs 1 vanilla pod Chocolate coated nuts (optional) Method Preheat oven to 180 deg Mix your dry ingredients in a large bowl Whisk together oil and milk. Add to dry ingredients and beat for 2 minutes Add your eggs and vanilla. Beat again Pour batter into cups filling at least half way Peanut butter buttercream Place a few choc nuts in each cupcake Bake for 15-20mins Ingredients 125g butter 1/4 cup peanut butter Pinch of salt 3 cups icing sugar 1 tsp milk 1tsp vanilla extract Method Cream the butter until light and creamy. Add peanut butter and mix well. Sift in icing sugar. Add vanilla and milk. Mix well until smooth. Pipe on to cool cupcakes. Drizzle with chocolate sauce. I used Ice Caps. Sprinkle peanuts over Gloria Abrahams I have been very passionate about cooking from a very young age having been taught by the best, my late mum. Today I am the proud owner of my own catering business based in Glenwood and you can be rest assured you will get the finest curries, saffron breyanis and great “hot” savoury platters. I am a mum of three grown boys all who are in Cape Town. A mum can make a plan and get her food to her children by cooking and sending it on Mango Airlines. All the best to Grey Street Casbah Recipe Site Admin, for your ongoing commitment to the cause. Fish Curry with Baby brinjols Ingredients Method 1kg good firm fish. I normally use Steenbrass, baracuda or salmon 5 Ripe jam tomatoes 1 big onion 1/2 teaspoon methie seeds 1 tablespoon seedless tamarind in half cup boiling water mixed properly About 10 baby brinjols 8 cloves garlic, curry leaves 6 chillies (chillies optional) you decide how hot you want your curry. I like it HOT 250ml cooking oil 5 tblspoon good masala (Add ur masala as to how hot you want your curry) 2 teaspoon tomato paste, salt to taste In a wide pot add your chopped onion, methie seeds curry leaves, garlic to oil. Saute, add masala, add brinjols. Add some of tamarind water and cook till brinjols are three quater soft, add your finely chopped tomatoes, tomato paste, add remaining tamarind water and cook tomatoes down for a good 10mins. Lastly place your fish and cook for 7 mins. turning fish over gently without breaking up the fish once only. Turn off your heat and garnish with fresh chopped coriander(dhania) Enjoy with fresh thickly sliced white bread or rice. Henisha Annie Indurjeeth I’m Henisha Annie Indurjeeth from Richards bay. I work for dept of health (Forensic), married to Yashveer. Mutton curry Ingredients 1 kg mutton 1 onion 1 tomato Ginger & garlic 4 potatoes cut in half 2 bay leaves 1 teaspoon fennel seeds 5/6 tablespoons kashmiri chilli powder 3 tablespoons kashmiri masala 1/2 teaspoon turmeric powder 1/2 garum masala 1/2 dhania powder Salt to taste . Method Heat oil, add sliced onion. When nice and brown add masala, chilli powder and turmeric powder. Fry for a few minutes on low heat. Now add washed meat, cook on low till all the water from the meat dries up and the bottom catches. Now add all the powders, ginger and garlic and some water. After half an hour add potatoes and tomatoes and salt cook until potatoes are soft. Garnish with dhania Indira Maharaj I am a mum of 2 beautiful daughters, Sonam & Tamishka from Durban North. I am a Director of Tamson Financial Services where I specialise in bookkeeping, administration, projects and events. My hobbies are computers, baking, cooking and watching Hindi movies. I also love being a community person whereby I donate food to special homes etc. I am a people’s person and am always assisting and advising people who are in need of it. Ingredients 60g margarine ¾ cup white sugar 2 eggs 1 cup milk 2 tspns vanilla essence 2 cups flour 3 tspns baking powder ½ tspn salt ½ cup golden raisins ½ cup raisins 1 tspn cinnamon ½ tspn nutmeg RAISIN LOAF Method: Preheat oven to 160 degrees. Grease one 9x5x3 inch loaf pan. Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla. In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased pan. Bake in oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan and cool on rack. Enjoy !!! PENDA Ingredients: Method: 250g butter 500g icing sugar 500g Klim powder 155g Nestlé dessert cream Sliced almonds (coloured) Cream the butter. Add icing sugar and beat until fluffy. Add Klim powder and cream and mix until a pliable dough has been formed. Break off pieces and roll into golf ball size. Place into mini cupcake holders. Stud each one with the sliced almonds. All ready to eat. Taste is yummylicious. Enjoy! Irene Dasari My name is Irene Dasari and I live in Durban with my husband, 2 sons and parents. I recently gave up my career to be an Executive Stay@Home Mum, Wife and Daughter…. most rewarding decision ever! My mum instilled a love for baking and cooking in me from a young age. I thoroughly relish creating new recipes and experimenting with everyday cuisine by adding a ‘twist’ or ‘modern spin’ wherever possible. This results in every mealtime being more exciting and different for my family and I to enjoy. Ingredients Mealie Idli 500g Semolina 1 & 1/2 cups Self-Raising Flour 1 sachet Active Dry Yeast (7 grams) 2-3 cups Warm Water 1/2 cup Melted Butter 1 cup White Sugar 1 cup Desiccated Coconut + additional for sprinkling over the steamed Idli 6 Corn on the Cob (Young Mealies or Sweet Corn) Method Mix the Semolina, Self-Raising Flour and Active Dry Yeast with a whisk in a large bowl which can be sealed with a lid. Add warm water to the mixture and mix well to combine all the ingredients thoroughly (the mixture must be thick and not runny). Cover the bowl with the lid and leave overnight. Mix the melted butter, White Sugar, 1 cup Desiccated Coconut, Corn on the Cob (grated) into the batter the next morning. Lightly grease the Idli Cups and Steam for 12 to 15 minutes in an Idli Pot. Sprinkle with coconut while hot and enjoy with a blob of butter. Note: If you cannot get fresh Corn on the Cob, you may use 1 x 410g Can Sweet Corn (Cream Style or Whole Kernels which have been slightly liquidized). Jameela Sayed I live in the small town of Umzinto. I am a mother of 3 children and 2 grandchildren and also run a successful business in Winkelspruit. My favorite pass time involves wooden spoons, beaters, pots, pans and aprons. Cooking and baking is my passion and hobby as nothing beats the sheer enjoyment of serving homemade delicacies in style and bringing warmth to every heart and satisfaction to every palate. Short bread Ingredients: 250 g butter ½ cup castor sugar ½ cup icing sugar ¼ cup oil 1 cup cornflour 2 tsp vanilla essence 2 cups flour METHOD: Beat butter, sugars and oil well. Add vanilla and cornflour. Lastly add sifted flour. Make soft dough...press into a greased baking tray. Prick surface with fork. Bake at 140’C for 1 hour. Cut while warm. Sprinkle with sugar when warm. Katyayani Pillay Hi I’m Katyayani (Carmanie) from Durban S A, living in Ireland. I have had a great passion for cooking and baking from a very young age and have been fortunate to share this passion through teaching and running my restaurants. Milk Tart Vegetarian / Vegan Ingredients: for the base 1 cup self raising flour 62,5 grams butter/ soya butter 2 tablespoons sugar About 2 or 3 tablespoons cold water to make a soft dough. Method : Rub the butter into the flour add in the sugar mix well then using the cold water make a soft dough. Roll out dough to fill a 8 inch loose bottom buttered tin . Prick the base of the pastry and set aside . Ingredients: for the filling 3 cups of fresh milk, or almond / hazlenut or soya milk 2 tablespoons butter or soya butter 1 cinnamon stick 4 tablespoons sugar 2 tablespoons plain cake flour 4 tablespoons corn flour Nutmeg Method : for the filling Bring to boil 2 cups of milk with the butter and cinnamon stick . Mix remaining milk with the flour, cornflour and sugar to get a smooth paste. As the milk starts to boil lower the heat, remove the pot from the stove add in flour mixture to make a smooth paste like you would do if making custard, mix well to avoid any lumps return pot to the stove and continue to stir until you have a smooth dropping consistency . Set aside to cool. When filling is cool mix well and fill prepared tin to the top and sprinkle finely grated nutmeg over top. Bake in a preheated oven of 180 degrees for 20 minutes. Cool well before serving, taste nicer if refrigerated before serving . Note: if heavy handed with flour or cornflour which would result in a thicker consistency for the filling, more milk can be added. May Venkatraman I am a mother of 3 from Hillary in Durban. Baking and being a grade R Teacher are my passions. Basic Biscuits Ingredients: 250g butter (softened) 250ml sugar 2 eggs 800 - 1000 ml flour 10 ml baking powder 20 ml vanilla essence METHOD: Cream butter and sugar until almost white. Add eggs and mix well. Add vanilla, mix then add flour and baking powder. Mix into a soft but not sticky dough. Cut and bake for 10-15 minutes at 180’C. Decorate as desired. I used royal icing to decorate these biscuits. Royal icing Royal icing Ingredients: 2 egg whites 1 tsp lemon juice Approximately 500g icing sugar. METHOD: Beat all ingredients together until you have a thick paste like mixture. Water can be added to this to get it to your desired consistency. Lastly add gel or powder colours. SWEET AND SOUR CHICKEN Ingredients 600 g chicken breast 1 carrot, cut in diagonal pieces ½ green, ½ red pepper 1 cup of fresh pineapple chunks 1 bottle of oil Melanie Kramar Melanie Kramar age 52, born in Johannesburg. The first 13 years I was in PE. My first husband was Chinese and he inspired me to complete a professional course in Chinese cooking. From that marriage I have 2 children Shona and Brandon Lee Song They and cooking are my passion. My professional career was as a legal secretary, until I was medically boarded in 2013. This allowed me to focus more on my hobbies among which are cooking, music, crossword puzzles and a never ending quest to the meaning of life. Marinade 1 tsp sugar, 1 tsp salt, 2 tsp light soya sauce, 1 Tbslp shaoxing rice wine, ½ tsp 5 spice powder, 1 egg white Batter 1 cup flour, ¼ cup corn flour, ½ tsp salt, 1 tsp baking powder, 1 ml bicarbonate of soda, 1 tsp white vinegar, 10 ml oil. Water for mixing into smooth batter (Mix to form a smooth batter and refrigerate till needed) Sweet And Sour Sauce 1 cup pineapple juice (can be from a can), ¼ cup vinegar, 3 Tblsp sugar, 3 Tblsp tomato sauce, (Add to a saucepan, bring to a boil, then add - 2 tsp corn Method starch mixed with ¼ cup water to form a paste, Set Dice chicken into a bite size chunks. Marinade aside and set aside. Prepare batter and sauce and set aside. Cut onions and pepper into large chunks. Heat 2 Tblsp oil in wok and add onions add a pinch of salt and stir for 1 minute. Add peppers with a pinch of salt and stir 2 minutes. Add pineapple chunks and stir for 1 minute and remove and set aside. Add 2 cups oil to wok and heat. Dip chicken into batter, and coat thoroughly. Using tongs shake off excess batter and drop chicken into hot oil and fry in batches careful not to overcrowd the wok till frying golden and crisp, then drain on paper towel and arrange on platter. Drain oil. Return vegetables to wok and heat through, add sauce and allow to bubble. Pour over chicken. Serve with steamed rice. Mohsina Nosarka It’s evening. My three kids have just finished their homework and are chasing each other around the cluttered kitchen table. My husband arrives home. I shake my head trying to rid myself of all the thoughts and reminders racing through my brain. It’s been a long day. Mornings running the pre-school and afternoons decorating homes. It’s time to clear my mind. It’s time to focus on my family. It’s time to cook! The repetitive motion of chopping, rinsing, stirring or rolling calms my nerves. The colour of the spices revives my energy. The aromas from the pot awaken my senses and the taste of the food rejuvenates my body. There is nothing better than pouring your heart and soul into cooking a meal for the people you love. Their smiles and chatter at the dinner table make it all worth it. So why do I cook? Because it makes me feel like superwoman’ Salt and Pepper Lamb Ingredients 500g lamb 4 Baby Potatoes peeled 1 large onion chopped 2 tsp garlic 1 tsp crushed green chilli 1 tsp course black pepper 1 tsp white pepper 1/2 tsp mixed peppercorns crushed 1 tsp salt 2 tbl Mustard sauce (or 1 tsp mustard powder) 2 tbl mayonnaise 2 tbl Fresh cream Few whole mixed colours peppercorns to garnish Method * Rinse the meat in vinegar. Simmer lamb once in 2 whole star anise and 4 cloves. Brown muck will rise to the top. Scoop this out and rinse the meat. Set aside. (This step is optional but I find that it prevents the meat from smelling) 1. Marinate the meat in all the dry spices. 2. Sauté onions in butter until soft 3. Add the meat and braise on high heat. 4. Add the sauces and potatoes and cook until done. Add 1/2 cup of water and cook it for 15 minutes in a pressure cooker. 5. Garnish with whole peppercorns and some spring onion. * Serve with paratha Nadia Daphne Moodley Hi my name is Nadia Daphne Moodley. Baking is one of my biggest passions in life and I run a small time cake business. The art of baking and perfecting dishes has been taught to me by mum. Peppermint Crisp Cake Ingredients 2 eggs 125ml castor sugar 125ml oil 5ml peppermint essence (it's fine if you don't have it) about half tsp green food colour 500ml cake flour 15ml baking powder 2.5 ml salt 200ml milk handful grated peppermint crisp. Ingredients for the peppermint butter cream: 250g Margarine 500g icing sugar 1 tsp green food colouring 1/2 cup grated peppermint crisp. Ingredients for the ganache: 1 big tin nestle dessert cream and 1 x 400g baking chocolate. METHOD: *for 2 layers I baked 2 batches of cakes For the cake: Whisk eggs, castor sugar and oil until light and creamy. Add essence if using and colouring. Sift in the flour, baking powder and salt and add with milk mixing well. Lastly stir in the chocolate. . Grease two x 24 cm cake pans and evenly spread the batter into them (since I have one I weighed the mixture). Bake at 180 degrees for 30 mins or until a toothpick inserted comes out clean. Philip Reineke Philip Reineke, age 62. Having been born and bred in Durban I have over the years been an avid Bunny Chow consumer (sitting on the beach sand, eating a Bunny Chow, torn apart with the hands). In younger days it was always about heat, today I focus on taste. My interest in cooking was stimulated around 1988 and I decided to purchase my first cookery book called Indian Delights from a shop at Oriental Plaza in Fordsburg. The first recipe I tried was an aubergine dish called Bringal Chops. I was transformed from a taster to a wannabe chef in a matter of minutes. I make no talk of being the best cook, but watching professionals do it makes me more wanting to be a devoted cook. It goes without saying what my favourite pastime is. YOGHURT JAGGERY Ingredients 1 tin condensed milk (398 ml) 400 ml natural yoghurt 20 – 25 seedless raisins (soaked in water) 10 blanched almonds (cut into slivers) 2 cardamom (seeds only, coarsely crushed) Method In a heatproof bowl mix the condensed milk and yoghurt together until smooth. Place the bowl on a double boiler and heat to a rolling boil. After 3 minutes add the raisins and stir them gently till they are not visible on the surface. Add the raisins and stir them in gently till they are submerged. Place the almond slivers on top. Steam for 30-40 minutes until set. Remove from the heat and leave to cool until ready to serve. Bengalis love their sweets and with good reason, this yoghurt dessert, Bhapa doi, has a delicious caramel-like note. Rashida Habib Mother of 4 and 8 adoring grand children including a set of twins. Assistant, to my husbands businesses, which includes brokerage, construction and property. Extremely passionate about household, cooking/ confectionery and baking. BANANA PURI Ingredients 2 cups flour 60 g butter Pinch of salt 1/2 tsp.baking powder 1/2 tsp lemon juice SUGAR SYRUP Boil :- 1 cup sugar 1 cup water Method Mix flour, salt and baking powder. Rub in butter till flour is like bread crumbs. Add lemon juice to 1 cup iced water., just enough to make a stiff dough. Leave to rest for at lease an hour. Divide into 8 balls. Roll each one very thin. Brush with ghee/ oil and sprinkle maizena and brush second one and cover. Repeat to finish all 8 Balls. Roll all together slightly and brush the top of the last roti with ghee / oil and sprinkle maizena. Roll like swiss roll and cut 1cm Thick. Flatten each one slightly with layers showing on both sides. Roll to the length of a forefinger. Fry in deep oil over slow heat till crispy. Drain on wire rack and pour about 1tblsp sugar syrup. Decorate with coloured almonds. Samantha Naidoo I work as a Data Quality T/Leader @ UTI/DSV Durban, a Freight Forwarding Company. Not married but in a committed relationship. My passion has always been baking and cake decorating. I’ve just, last year, started a cake page on FB and have embarked on a part-time cake business which I’m really enjoying. RED VELVET CAKE Ingredients 3/4 cup butter 2 1/4 cup sugar 3 large eggs at room temperature 3 teaspoons cocoa powder red food colouring - I used crimson pink, I used the entire bottle 1 1/2 teaspoons vanilla essence 1 1/2 teaspoons salt 1 1/2 cups buttermilk 1 1/2 teaspoons apple cider vinegar - do not substitute with vinegar 1 1/2 teaspoons bicarb / baking soda cream cheese frosting 150g butter (room temp) 190g cream cheese 4 1/2 cups icing sugar 2 teaspoons lemon juice - do not omit, this adds the x-factor to this frosting preheat oven to 180 degrees, if using a fan assisted oven reduce temp by 20 degrees. METHOD Using a stand mixer, beat together butter and sugar for about 8 mins. Add each egg one at a time ensuring that it is well combined. Add the cocoa, vanilla and food colouring and mix well. In a separate bowl sift the flour. Mix the salt and buttermilk together. I did this in the measuring cup. Add the sifted flour and the buttermilk to the batter in 3 parts, mixing well. Do not overbeat. In a small bowl mix the vinegar and the bicarb. Add this right at the end and mix lightly. Pour into a prepared greased and lined 20 cm baking tin. Bake for +/- 45mins.. cooking times dependant on your oven. If using for cupcakes, bake for 20-25 mins. FOR THE FROSTING Beat all the ingredients except the lemon juice together until combined, add the lemon juice right at the end. Do not overbeat. Sita Reddy I am Sita Reddy mother of 2. I live in Phoenix, Durban. I do cake decorating on a part time basis, which I have a passion for. My hobbies are watching movies and walking on the beach. Burfee Cake Ingredients 4 eggs 250ml sugar 1¼ cup flour 15 ml baking powder Pinch salt 150 milk 125ml oil 125ml klim 1 tsp nutmeg 1 tsp elachi Method Whisk eggs & sugar till creamy. Warm milk and add klim & oil and whisk in. Add dry ingredients to liquids ingredients and beat well. Pour in pans and bake till done @ 180 deg. Icing Ingredients 125g butter 125ml icing sugar 125ml klim ½ tsp each nutmeg & elachi Method Beat butter then add icing sugar & klim with elachi & nutmeg till creamy Sureka Jaichund Educator, Mother of two Eggless jam buttons Ingredients 1/2 cup castor sugar 1/2 cup margarine 1 and 1/2 cups flour sifted with 1/4 teaspoon salt Mix together : 1 teaspoon baking powder with 1 and a half tablespoons each oil and water Method Preheat oven to 170 deg Cream margarine and sugar. Add flour and baking powder mixture and combine well. Roll dough into balls dip in milk and roll in coconut. Bake in a pre-heated oven on a greased baking sheet for approximately 20 minutes . When cool top with jam. Sherri Moodley I'm a home executive. Married to a wonderful hubby Rajah and have two gorgeous boys, Damayne Darnel and Talon Tai. Soji Ingredients 500g semolina 1L milk 500g butter/margarine 3/4 - 1cup sugar 3 eggs 4-6 cinnamon sticks 4-6 elachi Cinnamon powder Elachi powder 1/2 - 1 cup desiccated coconut Sultanas Egg yellow colouring Coloured almonds Nestle dessert cream Method Place butter/margarine in a heavy based pot on medium heat to melt. Add cinnamon sticks and whole elachi. Add semolina and fry on low heat until it turns slight pink in colour. I normally cook it for at least 20 mins. Beat eggs, milk, and egg yellow colouring together. Add liquid ingredients to the braised semolina and continue stirring. Add sugar a little at a time until you reach the sweetness you desire. Add desiccated coconut, sultanas, cinnamon powder, elachi powder and almonds. Continue stirring. Place in a mould. Pack in tightly and turn over onto desired platter. Pour cream over and decorate with coloured almonds. Enjoy! Tracy-Lee Karod My name is Tracy-Lee Karod. I am a mother of two awesome kids and 2 fur babies. I love relaxing at home with good company and good food. I enjoy experimenting in the kitchen and trying out new things. I believe that good food is home food and that it doesnt have to take longer than 30 minutes make! Thai curry chicken pasta Ingredients 4 chicken breast (flattened slightly) Salt, pepper, cajun spice (marinate the chicken) Pasta (ribbon fettucine) Cherry tomatoes (half punnet) 1 green pepper sliced 4 tbspoon ghee 250ml coconut cream/double thick cream 1/2 tspoon thai curry paste 1/2 tspoon ground jeeru 1 tsp flour (to thicken) Salt to taste Method Fry the marinated chicken in ghee for about 5min each side .. set aside. In same pan fry the sliced green peppers and whole cherry tomoto +- 3min. Set aside. Then add cream,thai curry paste, flour,ground jeeru and salt .. simmer till cooked. Add chicken, green pepper and cherry tomatoes cook for 5min Spoon the thai chicken curry over your pasta. Waheeda Sayed I am a mother of two from Durban. I work at Expandasign International & love my job. I also LOVE baking though I’m not creative at all, (LOL). I used to HATE cooking until I became inspired by the AMAZING GSCR family & now I love spending the day busy in my kitchen cooking/baking up a storm (can never thank admin enough for this group). I am a HUGE Manchester United soccer fan & enjoy watching sports with my sons. When I’m done in my kitchen I also enjoy curling up with a good book or watching a romcom movie. Royal Cream Biscuits Ingredients 250g Choice Butter (I have never used margarine for this biscuit so I don't know how it tastes with margarine) 1/2 cup castor sugar 2 eggs 1/2 cup Maizena/Cornflour 3 Teaspoon baking powder 1 Teaspoon almond essence 2 & 1/2 cup Flour Method Mix butter & eggs well Add castor sugar & mix until light & creamy Add baking powder & almond essence & mix well Add maizena & mix well Add flour to form a soft pliable but not a sticky dough. If dough is sticky add a little more flour. Pipe into desired shapes Bake in preheated oven, if thermofan oven bake on 160 degrees for 12 mins. If "normal" oven bake on 180 degrees for 12 mins. Icing 120g choice butter 2 cup icing sugar 2 teaspoons almond essence Mix all ingredients together until smooth & creamy. Sandwich biscuits together. Enjoy. Comments from our FaceBook Page Grey Street Casbah Recipes (Durban) Admin would like to thank all members for their dedicated and outstanding support, and for making this group such a sucess. Kiran Singh: What can all 100 000 of us say? You guys are superstars for having the guts to start this group and the resolve to follow it through up to this point. Kudos to all the members for their support and contributions.Major team effort. Well done all! Bernie Lawson: Outstanding team! You work so well together bringing happiness and delicious recipes into our homes! I salute you and so proud to be a durbanite, cos I'm so proud of you guys! Shabnum Ally: Thank you to an amazing team u've not only brought us great recipes but great friendships along the way so hats off to u guys Rintha Ranjit: U guys are doing such a great job! You are turning home cooks who had begun dreading the thought of "What do I cook today?" into Masterchefs! Keep up the excellent work. I have started a recipe book of Grey Street Casbah recipes. Deborah Naidoo: Thank you so much guys for your hard work and dedication to this site. You guys are doing a Fantastic job. Keep up the good work. Roshana Jaykaran: Thank you we have all become good cooks and perfected our imperfections also learnt many more wonderful recipes bless you all. Maureen Engelbrecht: It's amazing that this group is mentioned in all and any circles. Well done and thank you to Admin and all those amazing Chefs who tirelessly post delicious recipes that I believe has saved many marriages. God bless Janet Hammond: Hip Hip Hooray. I'm part of the greatest group on Face Book. Thank you Admin and fellow members. We Rock Lets Party. Ishaan Blunden, Eshana Suleman, Leila Ally and Buddy Govender, Thank You for starting this fabulous group. Barben Maistry: We Have Rewritten The meaning Of UNITY IN DIVERSITY. Gregory Redlinghys: hooray well deserved mile stone. all because of the great stuff shared on this site. and we salute the founder / founders for having the insight to start this group. Joan Rusteberg: This is a wonderful group to be part of. Such sharing and caring women. Thank you for allowing me to be part of the group. Jamilla Essop: Wow Outstanding achievement. N (drum roll plse) the Oscar goes to GREY STREET CASBAH RECIPES DURBAN. Keep up the excellent work Dean Pillay: Thank you Admin and congratulations for creating this wonderful group and reaching your milestone, we all are becoming great chefs/cooks with good hearted members who share their receipes. Barben Maistry: This Group feeds our hearts and minds not forgetting our TASTEBUDS. Rita Ramnath: N the membership is definitely goin to grow much more. After all GSCR is a site that we refer to everyday of our lives since its inception. Angela Singh: GSCR the newest member to MY family im inspired everyday a million thanks to admin a job well done congrats!! Shabbir Ahmed Haffejee: Congrats to the best group ever. May we all grow from strength to strength. Larry P. H. Naidoo: Congratulations to the Casbah team - Ishaan, Leila, Buddy and Eshana. What an achievement in so short a time. I remember like it was yesterday when we started - We all knew one another personally then and i made many good friends. And congratulations to Casbah members too. WITHOUT YOU THIS COULD HAVE NEVER HAPPENED! Radha Naicker: Well done to the most wonderful n helpful group, u certainly have made us great cooks n bakers xxxx. Prema Govender: A very big thank u 2 Al Working Behind The Scene. U Guys made this possible. Nd made us One Big Family from Far and Wide. Katyayani Pillay: Eshana just had a late nite thought. When you do something and its done with good intentions the success is yours. You and the Admin team have done the recipe forum with such good intentions that today you all are successful. God love you all and the 100000 members. Twinkle Sookdew: Congrats guys...i been inspired by many of your delicious recipes. Even attempted many of them. Thank you so much for making me a better cook n baker Rita Munsamy: Thank you to the great admin team, also to all the brilliant bakers and cooks who inspire us daily..hats off to you guys..god bless. Maureen Engelbrecht: Praise God!! Now for the next big one 500000 and we will do it by Gods Grace. Well done folks. Faye Pramraj: to Grey Street Casbah Recipes (Durban) A hearty congratulations to the Admin of GSCR for reaching this wonderful milestone. The Casbah groups which were started for the sake of posterity have become a huge part of many of our lives. Ishaan Blunden, Buddy Govender and the lovely ladies Eshana Suleman Leila Ally and Heather...thank you all many times over, you have reunited a nation. Fiona Dada: Thanks to all the members for making it possible and thanks for all the lovely warm people on this group. Pranitha Singh: Thank you admin great job we appreciate all your efforts help and tips enjoy cooking and baking everyone. Katyayani Pillay: James you said it all . Thank you Admin I am Estatic for all of you . God love you and all the members on the Grey street Durban casbah forum, Daleén Gerber: Awesome people, fantastic delicious recipes . Well done and congrats to Admin. Negeshni Jinoy: Thank you for doing such an amazing job, I love being in this group of sharing and caring!!! It's just awesum, I have learnt so much too, Vanitha Rigatos: Thank you so much for sharing so many of our South African memories and recipes with us. Congratulations on the success of this amazing group and wishing administration of Grey Street Casbah continued success, Marchelle DeBraine: Thank you to the admin staff and everyone else that is behind the scenes to make this possible for all of us. To all the wonderful individuals that share your recipes and talent with us thank you, thank you, thank you. Renuka Harilal: Congrats team,,well done..you have made a huge difference in evry1s cooking, baking, etc...I have learnt a lot, ,tnx to YOU. Taiba Pandy Smith: Congratulations to the admin team for achieving their goal to all that make it possible for us to become better cooks. Thank you to all that share their awesome recipes with us. Laurien Emily Moos: Congratulations. Totally best thing I've done on Friday is join this amazing group. Thank you to all the members that have made my life easier. No more recipe books for me. Nirmala Laxman: Congratulations! This is a new chapter that has opened in our lives regardless of us being members or not. Everyone is sharing whole heartedly. Bless the starters of this cooking project. Thigamberie Reddy: Congratulations GSCR on reaching this brilliant milestone. Exceptional creative age old recipes and advice shared and a platform to inspire all. Shon Thaver: Wow. amazing . congrats n thank u to the guys who initiated this group n to all the members who share open heartedly their delightful recipes. Sylvester Augustine: Congratulations on reaching this milestone and also for a putting together fantastic initiative. Desiree Hutchison: They say the best way to a man’s heart is through his stomach. .. I say the best way to a person’s heart is through their stomach. ... I’m very impressed with the group. I added some family members and they are blown away and hooked on the page. ...well done members and admin. Nuwaira Suleman: Happy first bday grey streets casbah recipes. Thank u so much for all the beautiful recipes and may we have many many more happy ones sharing those beautiful recipes and great food together. Mmmmmwahhhh. Lynda Naidoo: Woohooooo!! Congrats!!... Most of my family and friends are on here.. Everytime I get asked for a recipe that I have tried.. I send them right here for it!! Thank you wonderful people for sharing!!.. Will keep tagging.. Navika Behari: Great will source out my friends n families esp younger ones - and on the 29th I celebrate my 60 th birthday. Congrats Eshana n team for your sterling work and to you and the members for lovely recipes ideas, etc. Zaitoon Barbie: Congratulations when I joined this group it was just over 5000 now we are almost on 100 000 that's so Awesome...We know its possible.. happy birthday.... Counting the days!!!! Vigie Carim: Wow awesome best food group ever, congrats admin and keep up excellent work. Anil Mangal: I grew up in Durban, I ate at most of the the restaurants in Grey Street, small and large, the food was second to none, I've been away from South Africa for 35years and just looking at the pictures makes me yearn to be back. Katyayani Pillay: Anil I had the same feeling but since I became part of the greystreet durban casbah family i have overome that yearning to some extent because of the caring and sharing. The yearning never goes away but the sharing of music pictures of durban Food and our culture etc has indeed helped. Big Thanks to Eshana Buddy Ishaan Leila Ally And the rest of the admin group . Aroona Naidoo: The first group I have become addicted to! It is just wonderful reading the encouraging, supportive and inspirational posts. What a credit to a group of women from my old home town. So proud of your rules. Stick to them. Noeleen Clark Pijoos: Wow!!1 aready !!and we have learnt sooo much from each other and made our families healthy and happy and massive savings for delicious foods, esp in these hard times#Thankstoallthumbsupforallofus#G0D bless us from strenght to strenght and For Admin and staff for doing such outstanding works for reaching out to 80 000 ppl its no joke!thanks again mhaw. Cogie Bingham: I havnt posted any recipes yet, but you are an incredible bunch of people who have enhanced my cooking skills and taught me a lot. I appreciate you all and many thanks for educating my palette, which goes to prove you CAN teach an old dog new tricks. Thank you. Ganthie Samuel: Thank you Admin for laying this solid foundation, n to the members who unselfishly share their recipes and most of all, for all the new friendships forged. Waheeda Sayed: Best FB page EVER. Let alone the new amazing dishes dat we have been able to make & spoil our families wid, by being part of the Casbah family we have also forged amazing frendships all over the world. Just simply AMAZING. Definitely a humungous THANK U to all admin members & also every single member who selflessly takes the time to share their "secret" recipes. Also THANK U to those who encourage with positive comments. So proud to be part of this family. :):) Fatgiah Wagiet Naidoo: Thanx so much from me too. I have finally come home to foodies that are so comfy and home grown. And thus far all the recipes I have tried have been successful. Happy happy one yr. And keep going from strength to strength. love Sheila Muruvan: This group is the best thing since sliced bread. Keep up the good Work. Lotsa love Ishara Harishun: Waiting in anticipation, for the next Casbah bring and share get together. Also, a huge thank you to admin and all the regular posters for sharing awesome tips and recipes. We have learnt so much from you. God bless always! Magesh Pillay: Wow. Congrats on a year full of the most delicious recipes ever. All that very best in aiming for 500 000 members by the end of 2016. grin emoticon. Benaud Singh: Well done to the administrators for creating such a vibrant group, and to all the members for their valuable contributions wrt recipes and general cooking advice ! Trishana Singh: to Grey Street Casbah Recipes (Durban). Massive congratulations to GSCR for achieving a staggering 80 000 members. Simply mind-blowing! Being a huge GSCR fan for about a year now has brought back some wonderful childhood memories of traditional dishes lovingly prepared by my late mum and late dhaadhi ranging from the thitha pali chutney to the simply mouthwatering fresh chicken curry cooked on open fire. You name it, GSCR's got it, smile emoticon. A huge thank you for sharing!