GREAT BLUEBERRY MUFFINS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Photo:Sa-eeda Daniels

BUTTER CHICKEN
Serves 4
600 gram chicken breast fillets cut into blocks
2 teaspoons garam-masala
2 teaspoons tandoori-masala
1 teaspoon cumin powder
1 teaspoon salt
30ml oil
30ml natural yoghurt
1 finely chopped onion
30ml oil
3 teaspoons finely chopped fresh ginger
3 teaspoons finely chopped fresh garlic
1 teaspoon chili powder
400 ml tomato-Passata (bottled tomato sauce)
100 gram butter
250 ml cream
1 cup finely chopped fresh coriander
Salt to taste

-Marinade the chicken for a few hours in the mixture of masalas, cumin, salt, oil and yoghurt.
-Fry the marinated chicken in a nonstick pan until almost done. Remove chicken from pan and keep one side.
-Fry the onion in the oil in the same pan till soft and glossy. About 5 minutes.
-Add the ginger, garlic and chili powder and sweat mixture to release the oils. About 2 minutes.
-Add the tomato-Passata and simmer till it looks like the oil is separating and the mixture has reduced by about 2/3. About 30 minutes.
-Add the chicken pieces, cream and butter and cook for a few minutes.
-Add the coriander and increase the heat until the sauce is bubbling.

Your curry is now ready to be served.

Note:
The longer it stands the better it gets.
Serve with roti’s, normal or basmati rice.

Bron: Hans Greyling

CHOCOLATE CAKE DOUGHNUTS WITH VANILLA GLAZE
Yield: 14-15 full size donuts
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
1 egg
¾ cups granulated sugar
3 tablespoons vegetable oil
¼ cup sour cream
1 teaspoon vanilla extract
½ cup milk

For glaze
2 tablespoons whole milk
1 teaspoon vanilla extract
1 ½ cups powdered sugar

In a small bowl, sift together flour, cocoa powder, baking powder, and salt. set aside.
In a large bowl, whisk together sugar and egg. Add oil, sour cream and vanilla, whisk until combined.
Alternating, add flour mixture and milk, stirring until no lumps remain.
Lightly grease doughnut pan. Spoon batter (or use my bag trick) to fill doughnut indentation to ¾ full.
Bake in a preheated 180ºC oven for 7-9 minutes.
Test for readiness using a toothpick. Do not over bake.
Remove donuts from pan and let cool completely before icing.
For glaze:
Sift powdered sugar to remove any lumps. Stir vanilla and milk into powdered sugar, adding enough milk to create a thick glaze. Dip tops of doughnuts in glaze to coat or spoon glaze over doughnuts.
Let glaze set before storing in an airtight container for up to 3 days.
Photo:  Sa-eeda Daniels