Aunty Anne’s Family Recipes

01/06/2024

Cape Malay KOEKSISTER
Tried and tested recipe

CAPE MALAY KOEKSISTER:

Quantity 16:

INGREDIENTS:

250ml cake flour
250ml self- raising flour
5ml salt
60ml butter
5ml ground ginger powder
5ml ground cinnamon
5ml ground mixed spice
2.5ml ground cardamom
10ml soft brown sugar
10ml white sugar
7.5ml instant dry yeast
375ml warm water
125ml desiccated coconut
Oil to deep fry

SYRUP:

500ml water
250ml sugar
15ml desiccated coconut
1 piece of naartjie or orange peel

METHOD:

1.In a mixing bowl, combine the flours with salt.Add butter and rub in lightly until it resembles fine bread crumb.
2. Add the remaining ingredients, using warm to form a dough, do not knead.
3.Cover with clingfilm and leave in a warm place for 2 hours to double in size.
4.Turn out on lightly floured surface, dip fingers and knife into flour and use your hands to stretch the dough.
5. Cut into 4cm × 8cm strips and deep fry over meduim heat in a deep saucepan.
6. Insert a fork to check if it's done, and remove quickly one by one and drain in a colander or paper towel.
7. To make the syrup , bring the water, sugar, coconut and the peel to a slow boil in a large saucepan until the syrup start to bubble.
8.Prick each koesister, and then lower in the syrup, add as many Koesisters as the pan can hold.
9.Turn and cookfor 5 minutes on each side or until browned.
10.Remove with a slotted spoon, sprinkle coconut over them and serve.

14/04/2024

For all your prayer orders -> contact Aunty Anne +27 83 637 6143

06/11/2023

Diwali 🪔 Baking by Aunty Anne
Here is the Gulaab Recipe Requested

Gulab Jamun
For Syrup
2cups sugar
1cup water
1pod elatchi
In a thick base pot add all ingredients bring to a boil for 5minutes use a spoon, test if syrup is ready by using your thumb and forefinger
if syrup feels sticky it is ready, set aside.

Gulab Jamun
1tin condensed milk
2tbls semolina
30ml ghee/butter (melted)
1 1/2 tsp baking powder
1/2 tsp elatchi powder
2 1/2 cups flour

In a mixing bowl add condensed milk, semolina,ghee/butter, klim, e/powder and
b/ powder and mix well then add flour to form a soft dough, break small portion and roll between both your palm to form a roll once you done with dough ,heat oil: butterghee fry till lightly brown 4-5mins , tossing in between so all evenly browns, remove and dip in syrup and roll in coconut

02/11/2023

Burfee by Aunty Anne - enjoy Diwali 🪔 baking
Ingredients:
500g Full cream klim powered milk
155g Nestle cream
20ml Ghee

Syrup:
625ml sugar
375ml water
20ml ghee
5ml rose essence
10ml ground nutmeg and elatchi
Slivered coloured almonds

Method:

1).Mix powdered milk , cream and ghee in a food processor until it resembles fine bread crumbs.
2). Place water and sugar in a heavy based saucepan and cook until syrup reaches one thread consistency, add ghee , rose essence and elatchi and nutmeg.
3). Add prepared milk powder mixture and cook on slow heat stirring continuously until the mixture it thick 15-20 minutes.
4). Pour mixture into a greased tray and decorate with coloured almonds.
5).cut into squares and refrigerate.

30/10/2023

Banana Puri - by Aunty Anne 🪔🪔🪔Diwali 2023
BANANA PURI RECIPE
INGREDIENTS:

2 CUPS CAKE FLOUR
2 TEASPOON BAKING POWDER
2 TABLESPOON MARGARINE
2 TEASPOON LEMON JUICE ADD TO 11/2 CUP ICE WATER
MELTED GHEE FOR SPREADING
CORN FLOUR TO SPRINKLING
1CUP ICING SUGAR TO SIEVE OVER BANANA PURI'S

SYRUP:
1Cup sugar
1/2 Cup water
2 Pods cardamom
1Teaspoon lemon juice

Method for syrup

1).In a saucepan add all of the above ingredients and bring to a boil for 5 minutes or until syrup reaches one thread consistency.
2).Remove saucepan from heat and aside.

METHOD making dough
1. IN A MIXING BOWL ADD FLOUR , BAKING POWDER, MARGARINE RUB TO FORM BREAD CRUMB
2.ADD LEMON WATER LITTLE AT A TIME TO FORM A STIFF DOUGH
3.COVER DOUGH AND LET IT REST FOR 30 MINUTES
4.KNEAD DOUGH AGAIN BREAK 8 PORTIONS
5.ROLL OUT EACH PORTION INTO PAPER THIN DISC
6. Spread melted ghee and sift corn flour over each disc and stack up 4 to 6 disc
7. Then roll into a large roti fold in the sides and roll into long roll before closing of the end paste with water
8.Flatten slightly cut into 2cm size and rol each into 8 cm in length
Fry in deep oil using 2 forks to open and spoon oil onto layers 3 to 4 minutes on each side once ready remove from oil drain excess oil on a wire rack then on tressle paper or clean teacloth to dry over night
9.Then drizzle syrup and coloured almonds and dust with icing sugar.

30/10/2023

Place your Diwali 🪔 orders early with Aunty Anne - Collected in Northcroft Phoenix
whatsapp 083 637 6143

16/10/2023

Aunty Anne (Anne Singh) 083 637-6143 is taking orders for Navarathri - collected from Northcroft Phoenix. Made with pure butter ghee (Sweetmeats, Rhot, Soji, Halwa ) contact number and price on the list. Order early

09/10/2023

29/08/2022

Fish curry 4 servings:
Ingredients:
500G fresh fish (wash and drain water)
1/2Cup oil
1/4 Teaspoon cumin seed
1/4 Teaspoon mustard seed
1/4 Teaspoon fenugreek see
Dry roast above seeds in a pan and coarsely grind
1 Onion chopped
3 Green chillies sliced length wise
1 Sprig curry leaves
2 Sprigs of tyme
2 Cloves garlic sliced
1Teaspoon ground garlic and ginger paste
2 Cinnamon stick
2 Bayleaves
1/2Teaspoon tumeric powder
salt to taste
2 Tablespoon masala
4 meduim tomatoes grated
2 Tablespoon tamarind pulp mixed with 300ml water
Dhania and 1 tsp garum masala to garnish
METHOD:

In a pot heat oil add onion,all the crushed seed and cook for 2 minutes,then add green chillies, sliced garlic and garlic and ginger paste and tyme,curry leaves,bayleaves, cinnamon stick,salt and tumeric powder stir and cook for futher 3 minutes, add masala stir add in the tomatoes and cook futher until water is absorbed, add half the tamarind water give curry a stir place all the fish and pour the balance of the tamarind water over the fish and cook on meduim heat until you get a thick gravy consistency,
Garnish with garum masala and dhania Remove from heat.
Can be served with rice, roti or Stiff pap😋😋😋

04/06/2022

Using Aunty Anne’s Recipe
A tasty home made (wedding) soji
Ingredients
250g semolina
125g Butter
1tsp Elachi / Cardamom powder
1 cinnamon stick
2cups Warm milk
1/4cup sugar
1/4cup condensed milk
Saffron
1tin Nestle Dessert cream
Coloured Cashew or Almonds

In a thick base pot, lightly toss semolina on medium heat for a few minutes until it starts to turn color
add butter and stir until melted. Add cinnamon and Elachi , Let the semolina mixture cook on low heat for 5minutes , in a separate pot add the warm
Milk Sugar ,saffron and Condensed milk, stir well until sugar dissolved
Add the milk mixture to the semolina, turn heat settings down to low, continue stirring until all
milk absorbed and soji is cooked.
Serve with dessert cream and cashew/almonds

08/05/2022

Banana Bread
Preheat oven to 180 degrees Celsius
INGREDIENTS:
1 1/2 Cup cake flour
1Teaspoon baking powder
1Teaspoon baking soda
A pinch of salt
1CUP sugar
1/2 Cup milk
1/4 Cup oil
1 Egg
3 ripe bananas mashed
1Teaspoon vanilla essence

.METHOD
In a mixing bowl add the flour,baking powder, baking soda, salt and sugar and mix.
In a jug add the milk, oil, egg, vanilla essence and mashed bananas.
Pour all of the liquid into the flour mixture and fold until all the mixture is combined.( Remember not to whisk as you would for a cake batter)
Pour mixture into a greased baking pan and bake for 45 minutes on 160 degrees Celsius.
Once babana bread is ready remove from oven cool slice and enjoy.


Scone:
Preheat oven to 180 degrees Celsius
INGREDIENTS:
500G Self raising flour
1Teaspoon baking powder
100G Rama / butter
1/2 Cup sugar
Sour milk to form a soft dough


METHOD
In a mixing bowl add flour, baking powder, sugar and rama and mix and rub in between your palm to form bread crumbs.
Add sour milk to form a soft dough.
Roll on floured board cut scone place on floured baking tray and dust flour on scones.
Bake for 10 minutes or until the top is golden in colour remove from oven.

19/08/2021

Mealie Meal Roti by Aunty Anne
Ingredients 1 1/2 cup water 1/4 teaspoon salt 3 tablespoon oil 1cup mealie meal 2 cups cake flour


Method In a pot add the water, salt, oil and bring to a boil
add mealie meal stir with a fork lower heat and cook for 8 to 10 minutes stirring a few times, once cooked place in a mixing bowl add flour and mix and knead well adding 2 tablespoons of water to form a soft dough Drizzle 1teaspoon oil on the dough cover and let it rest for 10 minutes knead again for 1 minute and roll to form a long roll cut into 15 portions using a rolling pin, roll on floured board and toast on each side for about 40 seconds until it starts to brown, using thawa or non stick pan. Keep watchful eye not to have the thawa/pan on high heat all the time, the rotis might burn. Cook them on meduim heat
Serve well with veg or meat curry dishes