Recipes for the day

spicy spicy spicy

Chicken Wings in Spicy Honey Sauce recipe

This recipe for Chicken Wings in Spicy Honey Sauce is a great finger food
Ingredients
1/3 cup honey
1/4 cup (4 Tbs.) Tobasco (Or Asian chile sauce)
1 Tablespoon Ketchup
1 Tablespoon soy sauce (or to taste)
1 teaspoon fresh lemon or lime juice
1 teaspoon oil (any on your hand)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Directions
Preheat the oven on 200C.

Remove the tips of the wings and discard or save when making stock.

Using a knife, separate carefully the wings at the joint.

Mix everything for the sauce, adding soy sauce to taste just like you would add salt, add 1/2 tsp at the time until you reach what is right for you; split the sauce in half.

In a large freezer bag put the chicken wings and pour in the bag 1 half of the sauce. Close the bag and mix it so the sauce can coat each chicken wing (you can leave it in the fridge for 1 hr then freeze it for later, but discard the sauce before freezing)

Line the baking pan with non stick aluminum foil or parchment paper (for easier clean up) and put the wings in.
Bake for 30-40 minutes or until they are completely done and look crunchy on the touch.

Meanwhile simmer the other half of the sauce in the sauce pan until it becomes thicker and stir often, approximately 15 minutes;

Once the wings are done, take them out of the oven and brush on thick sauce and/or serve it on the side as a dip.

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Coconut Butterscotch Toffee Blondies recipe

Serve these Coconut Butterscotch Toffee Blondies as a delicious treat
Ingredients
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup packed light brown sugar
1/3 cup butter, at room temperature
2 eggs
1 teaspoon vanilla
1/2 cup unsweetened desiccated coconut
1/3 cup toffee bits
1/3 cup butterscotch chips

Directions
Heat the oven to 180C and spray an large pan with non-stick cooking spray., Line the pan with parchment paper, leaving a 4cm overhand on either side of the pan, then spray the paper with non-stick cooking spray.

In a medium bowl combine the flour, baking powder, and salt. Mix well to blend.

In a small bowl cream together the butter and sugar until just blended, about 30 seconds, Add the eggs, one at a time, mixing until well blended before adding the next, about 1 minute each. Stir in the vanilla.

Pour the wet ingredients into the dry and mix until just blended, about 10 strokes. Add the coconut, toffee, and butterscotch chips, and mix until thoroughly distributed, about 10 more strokes. Do not over-mix.

Carefully spread the blondie batter into the prepared pan then bake for 15 to 18 minutes, or until the edges of the blondies are golden brown and the center is just starting to puff. The blondies will be pale on top. Do not over-bake.

Allow the blondies to cool completely in the pan before carefully using the parchment to lift them out onto a cutting board. Cut into 16 pieces.

teetee Zarah

it is fine )
hehehe yeah thanks. awesome to know..
pleasure

oh please let me know

giggle

Good grief!
I only discovered this thread now!
Your recipes are yum! I am a recipe fanatic.
Thank you!

I will try some and let u know how it came out.

Italian After Dinner Tiramisu recipe


Indulge your dinner guests with this Italian After Dinner Tiramisu
Ingredients
3 cups of brewed and then cooled coffee, made in a Moka coffee pot that serves twelve. (A full Moka coffee pot that serves twelve makes precisely three cups of coffee, which is why it is recommended for this recipe.)
230g of Mascarpone.
5 eggs that have each been separated.
400g of finger, or Savoiardi, biscuits.
110g of sugar, plus a couple of extra tablespoons for sweetening the coffee.
2 shots of Italian Marsala. An interesting twist on this recipe is to add Baileys instead, but the addition of alcohol is entirely optional.
A pinch of salt.
2 tablespoons of cocoa powder. Unsweetened is the better option.
1/4 of a cup of dark chocolate. It will be used as a garnish, so one should make the chocolate into shavings in preparation.

Directions
Make the coffee in the suggested coffee maker, and then pour it into a bowl and leave it to one side to cool. One can sweeten their coffee according to taste at this point.

Whisk the egg yolks with two ounces of the sugar until a pallid and cream-like mixture is created. In a separate bowl, use a wooden spoon to remove any lumps from the Mascarpone, before adding the cheese into the egg yolk mixture. Combine the ingredients thoroughly.

Again, in a separate bowl, combine the whites of the eggs, the salt, and the remaining amount of the sugar, and whisk until the mixture is thicker and a little fluffy. Combine the two created mixtures and then add the alcohol, is one has decided to use any, of course.

Take the biscuits and lower them into the coffee before laying them across the surface of a 7 by 11 glass tray. One should ensure that when lowering the biscuits into the coffee they don't soak the biscuits to breaking point. Upon the bottom layer of biscuits add a layer of the Mascarpone mixture. Dust generously with cocoa powder.

Lower some more biscuits in the coffee and then create another layer with them, topping again with Mascarpone, cocoa powder, and the shaved chocolate.

Use clingfilm to seal the Tiramisu and then chill in the fridge for at least four hours.

Servings
Serves 6-8

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Fudgy Brownies recipe

These Fudgy Brownies make a sinful treat
Ingredients
1 1/2 sticks (170 grams) butter, cut into 1cm pieces
156 grams semi-sweet chocolate, broken up into pieces for faster melting
3/4 cup plus 2 Tablespoons (175 grams) granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla
pinch salt
1/4 cup (18 grams) dutch cocoa powder
1/2 cup (57 grams) all-purpose flour
1/4 teaspoon baking powder

Directions
Non-stick spray or 1 tablespoon canola oil for greasing the pan

Pre-heat the oven to 180C. Line an large square baking pan with aluminium foil. Spray the foil with non-stick spray or brush with canola oil.

Place the chocolate and butter in a steel or glass bowl (we're going to use this for a homemade double boiler). Place a small pot on the stove and fill with 4cm of water. Bring the water to a rolling boil then turn off the heat.

Place the chocolate and butter bowl on top of the pot (the water should not touch the bottom of the bowl). Stir the mixture until all of the chocolate and butter have melted. Remove the bowl from the pot, set aside to cool for 10 minutes.

Whisk the sugar into the chocolate mixture until combined. Whisk in the eggs, vanilla and salt until combined.

Place the flour and baking powder in a bowl and stir to evenly distribute the baking powder. Whisk the flour mixture in to the chocolate mixture until combined.

Pour the batter (flour and chocolate mixture) into the pan. Bake for 23 minutes. Depending on the oven, you may need to bake it 25 - 26 minutes. It should look a bit undercooked, but the top will look dry.


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Carrot Cake recipe

Treat yourself at teatime with this Carrot Cake recipe
Ingredients
1 packet Sasko Quick Treats Vanilla Muffin Mix
4 eggs
1 cup sunflower/canola oil
2tsp cinnamon
4 cups of grated carrot (+- 600g)
100g pecan nuts
1/2 cup crushed pineapple* (optional)

For icing
125g cream cheese
300g icing sugar
1/2tsp lemon zest

Directions
Preheat oven to 180C

Break eggs into a large bowl, using an electric mixer or a strong arm, whisk the eggs until they are light and fluffy and about 3 times the volume.

Pour in oil and whisk to incorporate.

Add Sasko Quick Treats Vanilla Muffin Mix and cinnamon and gently stir through.

Lastly add the carrot, pecan nuts and crushed pineapple (if using) and stir through.

Pour into a greased loaf tin and pop into the oven to bake for 55 - 60 minutes. (To check if the cake is cooked through, use a knife or a skewer and push it through the centre and then pull it out again - if it comes out clean, it is done.)

Let the cake rest in the loaf tin for 10-15 minutes before removing from the container and allowing cooling completely on a wire rack.

To make the icing: put all the ingredients into a mixing bowl and mix to combine until you have a smooth icing. Using a knife spread along the top of the cake.

Comments
Top Tip: adding crushed pineapple to the mixture makes it extra moist but is not entirely necessary, so it's up to you. Just be aware that adding it might add 5 minutes to the cooking time.

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