PECAN AND ALMOND PIE

This Decadant dessert recipe, and pic credit goes to Shamshaad Gani, Who kindly shared this with us.  Sweet tooth that I am, This is one dessert I would love to try.

Doesn't this Pecan and Almond Pie look yummmmmmm😍

Pecan & Almond Pie :
Shamshaad Gani 

(Via WATALOTWEGOT)

Pastry case:
125 gr butter
2 T icing sugar 
1T lemon juice 
Rind from 1 lemon
3T cold water 
2 cups flour 

Method 

Rub butter & flour in . Add other ingred . Mix well . Knead 
Roll on a well floured surface . Roll 2 rounds Line 2 pie pans/ small spring form pan . 
Use spray & cook . Place the rolled out dough into the pans . Prick with a fork . 
Bake blind on 170*c for +- 15 min. Set aside .

Pecan & Almond Filling : ( quantities are per pie ) 

1/4 cup water
3T brown sugar
3 T maple syrup 
10 fresh dates ( the frozen variation) mashed
3 T butter
3 T desiccated coconut 
3 T raw nibbed almonds
3 T chopped pecan nuts
1 t cinnamon pwd 
1/4 t nutmeg 
1/4 t salt

Boil water , dates,sugar , salt,syrup & butter 
Allow to boil rapidly for 5 min . Add in coconut, pecans & almonds. Cook for 1 min . Set aside 

Pour filling into pie crust . Bake for 10 min on 170•c . Remove from oven . Top with pecans & almond . Sprinkle lightly with brown sugar & cinnamon pwd . Bake for a further 15 min . Cool . Remove from pan & serve with whipped fresh cream 

NOTE

* T = TABLESPOON

* t = teaspoon

* gr = Grams

SWEETCORN BHAJIAS/FRITTERS

Colder days due to a sudden cold front pattern in South Africa, called for some warming snacks.  This is my personal favourite, and my own recipe I have shared many a times on different platforms.  Surprised that I haven't posted it here before...but better late than never!!!

You can also find me, and subscribe, on my personal blog Foodeva Marsay ,  or with the same name to be found on Facebook. 

Do give this easy and delicious fritter a try, and I look forward to hearing from you.  Do drop us a comment if you have tried this, or any of our recipes shared.

Sweetcorn Bhajias/Fritters
Author: Foodeva Marsay
(@foodeva_marsay)
Servings: Makes about 18
Difficulty: Easy

1 Cup All-Purpose Flour
1 and 1/2 Teaspoon Baking Powder
1 Teaspoon Salt
1/4 Teaspoon Turmeric Powder
3/4 Teaspoon Cumin Powder
2-3 Green Chillies (Chopped)
1/2 Large Onion (Finely Chopped)
2-3 Tablespoon Fresh Coriander (chopped)
1 Egg (lighlty beaten) 
3/4 cup Creamstyle Sweetcorn

Instructions
~ Add all the ingredients into a large enough mixing bowl
~ Heat oil on medium heat, and while this heats up, simply mix all ingredients together, until a thick batter forms. 
~ Do Not Add any liquid, As the batter will form with the creamstyle sweetcorn and beaten egg. 
~ When Oil is hot enough, drop in small scoops of batter into oil and fry until golden in colour. 
SERVE HOT WITH YOUR FAVOURITE CHUTNEY/SAUCE
*KINDLY SHARE MY RECIPES AS POSTED*

MANDARIN AND BEETROOT SALAD

Something fresh and healthy... We have all kinds of delicious recipe shares on our WATALOTWEGOT group.  How amazing does this Salad look.  Ayesha Randeree is a published Author, and she kindly shares some of her ideas with us.  Now on this post she shares this salad idea, it may not have exact amounts of salad stuff, BUT it is entirely up-to each individual to add as much or little of certain salad ingredient.  THANK YOU for sharing this with us AYESHA💞

Mandarin and Beetroot Salad 

(Ayesha Randeree) -Via WATALOTWEGOT

Baby gem lettuce

Boiled beetroot spirals

Carrot spirals

Cucumber spirals

Mandarin Peel and skin

Feta cheese cubed

Dried cranberries

Toasted slivered almonds

Orange vinaigrette

1/4 cup freshly squeezed orange juice

Salt to taste

1/4 tsp crushed black pepper

2 tblsp veg oil

1 tsp honey

Whisk together and pour over salad just before serving

Place gem lettuce onto platter

Top with beetroot, cucumber, mandarin And feta

Top with toasted almonds and dries cranberries

Coconut Mint Cake With Caramel and Chocolate Ganache

Who doesn't like BAKING!!! And even if you were not a baking fan, Just looking at this delicious Coconut and Mint cupcakes, will entice you enough to reach for those whisks, to whip up a batch.  This recipe and pic credit goes to one of our Admins, Bibi Ayesha, and she shares with us an old family favourite in her home.

Sunnyside Classics

By Bibi Ayesha Kadwa 

(WATALOTWEGOT)

Coconut Mint Cake

With Caramel and Chocolate Ganache

my mums golen oldie recipe

Makes 24 cup cakes

Or use a cake pan

Pre heat oven to 180 degrees Celsius 

125 g butter..room temperature

1 cup castor sugar

1 cup coconut

1 and half cup cake flour

3 quarter cup milk

3 eggs ..beaten

2 and half tsp baking powder

1 tsp peppermint essence

Half cap of green food colouring

~ Cream the butter and castor sugar well

~ Beat the eggs in a bowl first ..i prefer that

~ Then add slowly little at a time and beat well

~ Sift flour and baking powder into a bowl

~ Add the essence to the milk

~ And the food colouring

~ Add in the dry ingredients alternating with the milk..lastly add in the dessicated coconut

~ Mix nicely with a spatula

~ Spray the pan or cup cake pans well

~ Scoop mixture into the pans

~ Put into pre heated oven and bake till golden brown

At least 20 min

~ Remove trays from the oven

~ Take out the cakes on a cooking rack..cool well

Topping

1 slab of cadburys dairymilk or mint top deck chocolate

5 tblsp caramel treat

4 tblsp nestle cream

Or fresh cream

First melt chocolate..i use a microwave

Add in the caramel treat and mix well

Add in the cream and mix till smooth

Grate peppermint chocolate of choice..i used peppermint crisp

Add the topping on the cakes..and sprinkle grated chocolate over

Enjoy