Badrunisa Deljion Catering Service

08/12/2023

Sometimes God makes us uncomfortable and place us in positions of discomfort so he can push us to our purpose and destiny. But why Dr. M? because we are holding on to the known, our power, our control, we have become complacent, we want to stay in the familiar territories…Oooo I feel like preaching into someone’s spirit right now 🙌🏽 ❤️Dr. M

08/12/2023

SALAAM EVERYONE

I AM SELLING READY MADE ROOTI'S SHEETS.
WHICH YOU CAN EAT WILL NICE CURRY
OR YOU CAN USE IT TO MAKE WRAPS.
JUST HEAT AND EAT IT🍽️

12 FOR R60.

I AM OPEN 7 DAYS A WEEK.

PLEASE SPREAD THE WORD.

I AM AVAILABLE ON
CELL NO: 0721527879

SHUKRAN FOR YOUR SUPPORT.

08/12/2023

Unveiling our spectacular 𝟲𝟬𝘁𝗵 𝗔𝗡𝗡𝗜𝗩𝗘𝗥𝗦𝗔𝗥𝗬 𝗖𝗔𝗟𝗘𝗡𝗗𝗔𝗥 𝗢𝗙 𝗘𝗩𝗘𝗡𝗧𝗦, marking six decades of brilliance and excellence in education!

Get ready for an extraordinary journey through time as we celebrate our rich legacy and look forward to a future filled with even more achievements.

Your support is key in making every event a triumph—let's make this milestone year truly unforgettable!

'𝘓𝘦𝘵 𝘶𝘴 𝘭𝘪𝘷𝘦 𝘧𝘰𝘳 𝘰𝘶𝘳 𝘤𝘩𝘪𝘭𝘥𝘳𝘦𝘯.'

𝗣𝗘𝗥𝗦𝗘𝗩𝗘𝗥𝗔𝗡𝗗𝗢 𝗩𝗜𝗡𝗖𝗜𝗠𝗨𝗦.

~ I am Uitenhage High.

19/11/2023

08/11/2023

Easiest-Ever Banoffee Pie

Ingredients
300g oat or ginger biscuits (I used Tennis biscuits)
60g
450g tin of Caramel
3 large ripe bananas, peeled, sliced
350ml double cream
1 tbsp icing sugar
100g dark chocolate, grated, to serve

Method
Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs.

Melt the butter in a small saucepan over a low to medium heat.

Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of a tart tin and press down to form an even layer.

Spread the caramel evenly over the biscuit base.

Arrange the sliced bananas in an even layer on top of the caramel. Cover the tart tin with cling film and chill in the fridge for one hour.

When the banoffee base has chilled, whip the cream and icing sugar until soft peaks form when the whisk is removed. Spread the whipped cream over the bananas.

Just before serving, sprinkle over the grated chocolate.

05/11/2023

CARROT CAKE

INGREDIENTS

2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups grated carrots (about 6-7 medium carrots)
1 cup vegetable oil
4 large eggs
2 cups granulated sugar
2 tsp vanilla extract
1 cup chopped walnuts or pecans (optional)
For the cream cheese frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract

INSTRUCTIONS

Preheat your oven to 350°F (180°C) and grease a 9x13 inch baking dish.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate large bowl, mix together the grated carrots, vegetable oil, eggs, sugar, and vanilla extract until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped nuts (if using).
Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, make the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth. Gradually add in the powdered sugar and vanilla extract, beating until the frosting is smooth and creamy.
Once the cake has cooled completely, spread the frosting evenly over the top of the cake.
Slice and serve.

19/10/2023

Only uses 2 eggs people

2 eggs, beaten
5 cups milk
300 ml sugar
300 ml cake flour
1 tablespoon baking powder
2 tablespoons butter

1. Preheat the oven to 170 °C. Grease an ovenproof dish with a volume of 2 litres.

2. In a mixing bowl, combine the eggs, milk and sugar. In a separate bowl, combine the flour and baking powder. Add the milk mixture to the flour mixture a little at a time, beating after every addition.

3. Pour the batter into the ovenproof dish, dot with k***s of butter and bake it in the oven for 30 minutes.

4. Turn off the oven and leave the pudding in the oven (without opening the door) and let it cool down for 30 to 45 minutes until set. We eat this pudding at room temperature, but when it’s taken out of the fridge the next day it’s even yummier! Then it tastes just like crustless milk tart.

19/10/2023

A blessed day to all ❤️

HERTZOGGIES
Recipe
500grams of butter ( room temperature)
1 cup of castor sugar
1tablespoon Vanilla essence
1 egg
4 cups of selfraising flour or 4 cups plain flour with 1 teaspoon of baking powder if you don't have self raising flour.

Filling

2 cups of fine coconut
1 cup of sugar
1 cup of water
3sticks of cinnamon
3 cardamom pods
Vanilla essence
1 cup of apricot jam

Method

First do your coconut filling , in a small pot or saucepan , add the coconut , sugar , water and cinnamon and cook on medium heat for about ten minutes or until all the sugar and water has dissolved. Add vanilla essence , stir , and set aside to allow mixture to cool .

Dough

With electric mixer whisk the butter and sugar for about 3 minutes till it's light and creamy , add the egg and vanilla essence and whisk for a further 2 minutes . Now add all the flour and mix it in with your hand till a dough forms . Do not be tempted to add more flour , this is a very soft dough . Cover with clingwrap and chill in fridge for an hour .
Coconut filling
Place small potjie on stove ( medium to high heat)
Add 2 cups of coconut
1 cup of water
1cup of sugar or sugar to taste how you prefer it
3 stick cinnamon
3 cardamom pods
Boil together until water is dissolved
I ad a tiny bit of vanilla essence just for some extra flavor this is optional
Let the coconut filling cool completely before placing a teaspoon on your biscuit

On a floured surface roll out the dough to a 1 cm thickness , cut out with flour cookie cutter or round cookie cutter , make sure you dip the cookie cutter into some flour to prevent from sticking to dough . Butter/ grease your pan , this should be the hertzoggie pan

Now place half a teaspoon of apricot or jam flavor of your choice jam in each one and a spoon of coconut filling on top .

Now bake in a preheated oven on a 180 degrees for 10-15 minutes until golden..
Take out to cool . You will get about +-50 biscuits from this dough .

15/10/2023

PEPPERMINT CRISP DESSERT

INGREDIENTS:-

3 peppermint crisp chocolate
1 can of caramel treat
1packet of tennis biscuits
500ml of fresh cream

INSTRUCTIONS:-

1.Place the tennis biscuits in rows at the bottom of a dish
2.Place the caramel in a mixing bowl and whisk until smooth.
3.In a separate bowl ,whisk the cream until thick.
4.Add whipped cream and 1 grated peppermint chocolate to the caramel mixture and mix.
5.Spread the mixture over the tennis biscuits
6.Keep layering until the dish is full.
7.Sprinkle grated peppermint chocolate over the top and put it in the fridge for 2 hours until set..

15/10/2023

EASY GUAVA FRIDGE TART
Ingredients
1 tin guava halves in syrup
1 tin chilled Ideal milk
1 box strawberry jelly powder, cherry or raspberry
1-2 packets of tennis biscuits

Separate Guavas from syrup but keep syrup.
Liquadise guava halves and strain pips if you wish.
Add the Jelly Powder directly to the guava syrup and microwave on high for 30 to 60 seconds or until the sugar of the Jelly powder has dissolved. Allow to cool.

Beat the chilled Ideal milk until thick and creamy. Add the Jelly syrup and the guava puree and mix well.

Line a dish with your biscuits, making sure it covers all of the bottom of the dish and the sides.

Pour the liquid mixture over the biscuits and set in the fridge for a couple of hours.

22/08/2023

Salwaa's Flaky Roti

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Salwaa's Cape Malay Cooking
From My Kitchen To Yours - keeping our heritage alive since 2011

Makes 20 rotis



Ingredients:
1 kg cake flour, plus extra for rolling out
1 1/2 teaspoon salt
2 1/2 cups cold water
250g soft butter or margarine
Oil as needed

Method:
Combine flour and salt in a bowl.
Add water, I use tap water, mix to a soft dough.
Knead, adding extra water or flour to make an even textured, soft dough.
Leave to rest for 30 minutes.
Roll out on a very lightly floured surface.
Smear butter all over the surface of the dough, sprinkle with flour.
Roll up and stretch into a thick rope of dough.
Cover the rope of dough with a handful of oil to prevent it drying out.
Leave to rest for 30 minutes. (leaving the dough to rest is important, it ensures the dough is soft and stretchy)
Stretch the dough into a longer rope.
Divide into 20 pieces.
Roll and stretch into individual ropes of dough.
Roll up both ends of the ropes, one side clockwise, one anti- clockwise. and fold one half flat on top of the other.
Allow to rest for about 20 minutes, covered. You may leave it in the fridge if the weather is very hot to prevent the butter from melting inside the dough.
Roll out on a lightly floured surface to circles about 20cm in diameter.
Heat a heavy based frying pan and fry rotis one at a time, turning occasionally and brushing with little oil.
Fry until golden brown.
Remove from pan and pat between your palms to fluff surface.

Serve warm and enjoy.
Uncooked roti balls can be frozen, wrapped in cling film. Or you can roll it out, cook them until half done, cool completely then freeze them individually.

Enjoy

22/08/2023

Salwaa’s Vetkoek

Salwaa's Cape Malay Cooking
From My Kitchen To Yours - keeping our heritage alive since 2011!

Makes 20
Ingredients:
4 cups cake flour
¼ cup oil
¼ teaspoon salt
1 dessert spoon sugar
1 packet instant yeast
Mix with lukewarm water, approx 200ml, more if needed.
Oil for frying
Method:
Combine flour, salt, sugar and yeast in a large mixing bowl. Make a well in the middle; add the oil and the lukewarm water. Mix to a soft dough. Knead for 5-10 minutes. Cover the boil with cling wrap, set aside in a warm place until double in size. Knock down and form little balls. Heat the oil in a deep saucepan. Fry the balls in moderate to hot oil, taking care not to cook too quickly. Drain on absorbent paper and serve with mince curry, dhal or whatever you fancy…

Delicious

24/06/2023

60th Birthday

10/06/2023

Aunt Nellie's 70th Birthday Party.
Decor and catering done by yours truly...

14/05/2023

13/05/2023

Mother's Day order's
R50 a dozen!!

06/05/2023

Cup cakes
R50 a dozen

06/05/2023

Cocktail Pies,Samoosa's and Pizzas
R45 a dozen(raw and frozen)
R50 a dozen (Baked)

30/04/2023

Yesterday's 60th birthday event...

18/04/2023

How to make Viennese Whirls

Ingredients
3/4 cup icing sugar
250 g unsalted butter
1 tsp vanilla extract
1½ all-purpose flour
1/2 cup corn flour
1/2 cup unsalted butter
1½ cups icing sugar
1/2 tsp vanilla extract
1 tbsp milk
1/4 cup strawberry jam

How to make Viennese Whirls :
Step 1

Preheat the oven to 180C/355F (standard) or 160C/340F (fan-forced/convection). Grease and line two large baking trays with baking paper.

In the large bowl of an electric stand mixer, add butter, sugar and vanilla. Beat together on medium speed for 2 minutes or until very pale and fluffy.

Sift over the flour and cornflour. Use the paddle attachment of your mixer to stir the mixture together until a very soft dough forms. Prepare a large piping bag with a star-tipped nozzle.

Scrape approximately 1/3 of the dough into the piping bag and twist the top of the bag to secure.

Step 2

On the prepared baking trays, pipe a small spiral. Tip: start from the outside of the spiral and work your way inward, then pull the piping bag upward to create the ‘tip’ of the whirl.

Repeat steps 4 and 5 until all the whirls have been piped. Bake for 10 minutes or until no raw dough is visible and/or the whirls are very lightly golden around the edges. Allow to cool completely.

In the large bowl of an electric stand mixer (or using a hand-held mixer), add butter, sugar, vanilla and milk.

Beat together on medium speed for 3-5 minutes or until pale and creamy. Choose two cookie of a similar size. Spread 1 teaspoon of strawberry jam onto one cookie. Spread or pipe buttercream onto the other cookie.

Sandwich together. Repeat for all Viennese Whirls cookies.

05/04/2023

ORANGE CAKE 😋

Ingredients:
2 oranges
160 grams of butter
200 grams of sugar
1 natural yogurt of
125 grams
6 eggs
400 grams of flour
16 grams of baking powder

Preparation:
1. Soften the butter Cut 150 g of butter into pieces, arrange it in a large bowl and leave it at room temperature for about 30 minutes, until softened.
2. Prepare the dough Add the sugar to the bowl with the butter and beat, preferably with an electric whisk, until you get a creamy and whitish preparation. Add the yogurt and stir until incorporated. Add the orange zest and juice, and continue mixing for 2 to 3 more minutes.
3. Add the eggs Crack the eggs and add them, one at a time, beating constantly. Do not incorporate the following until the previous one is not fully integrated.
4. Add the flour Incorporate the sifted flour with the yeast into the mixture and stir until a fluffy preparation is achieved.
5. Bake the cake Pour the previous dough into a detachable mold about 22 cm in diameter greased with the remaining butter and bake the cake in a preheated oven at 180° for 50 minutes. Transfer it to a wire rack and wait for it to cool completely before unmolding it. Sprinkle it with the icing sugar and serve.