#twinmade

CAPE MALAY FISH 🐟 CURRY INGREDIENTS: 1 kg any firm fish 3 Tbls oil 1 tsp cumin seeds 1 tsp fennel seeds 1 onion, finely chopped 3 tomatoes 🍅 , grated (no skins) 1 tsp crushed garlic 1 tsp cumin powder 1 tsp ground coriander 1/2 tsp tumeric 2-4 chili 🌶 powder 2 chili 🌶 cut in half 1 tsp tamarind pulp mixed with 1/2 cup boiling water 10 curry leaves 🍃 Pinch of salt 4-6 tsp sugar 1/2 cup chopped coriander leaves 🍃 Season fish and cut into pieces. Heat oil in a wok. Add fennel and cumin seeds. Fry for 30 minutes. Add onion, fry till golden brown. Add garlic and chili Add spices and a bit of water. Add tomatoes and tamarind mixture. Cook for 5 minutes on low heat. Add curry leaves 🍃 Add salt and sugar. Adjust if necessary. Simmer for 10 minutes. Gently add fish. Simmer till fish is cooked. Keep spooning mixture over fish. Reduce liquid of too much. Sprinkle chopped coriander over fish. Cover and simmer for 5 minutes. Serve with rice 🍚 or salad 🥗 Winter is creeping in. It's time for comfort food. Bon Àpetit ! Recipe Inspo : Move Magazine 13.05.2017

STICKY MOROCCAN LAMB RIBLETS This is the perfect end-of-week party Food 🥘 🎉 So easy to make. You're going to love it. INGREDIENTS: 16-20 lamb riblets BASTING: 1 cup tomato sauce 1/2 cup BBQ sauce 2 Tbls Harissa 1/4 lemon juice 1/2 cup honey 2 tsp finely chopped mint Salt and pepper Mix together all the basting ingredients in a bowl. Add riblets. Marinate for 3 hours. Roast in the oven at 220 degrees centigrade for 20-25 minutes (basting all the time). Serve with salad 🥗 or preferred side dish. Happy Eating. Bornupatree! www.withlovefromthetwins.com Recipe Credit: Dorah Sitole 20.01.2017

QUICK PUFF PASTRY INGREDIENTS: 240 g cake flour 5 ml salt 250 g butter, at room temperature +- 160 ml ice cold water Sift flour and salt into a bowl. Break butter into chunks and rub it loosely into the flour. Make a well in the centre and add 2/3 of the water. Mix until a firm dough forms. Add extra water if needed. Cover with plastic wrap and refrigerate for 20 Minutes. Turn out onto floured surface. Knead lightly. Roll out in one direction. Roll out to about 20 x 50 cm. Keep edges straight. Fold the top 1/3 down to the centre. Then the bottom 1/3 up and over that. Roll out again till 3 times the length. Fold as before. Cover with plastic wrap, chill for 20 Minutes before rolling to use. For use: roll out, cut into desired shape. Spread with jam and fruit (or any sweet filling). Fold over or close. Use egg wash to give it a shiny finish. Bake at 180 degrees C. or until golden brown and flaky. Bon Àpetit! Golden Cloud. 06.08.2017