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Comments Off on Pancake Day Recipes for Shrove Tuesday

Pancake Day Recipes for Shrove Tuesday

| Recipes | 04/03/2014

Dust off your frying pans because Tuesday March 4, 2014 is Shrove Tuesday, more commonly known as Pancake Day. Follow our recipes below to make the perfect pancake.Pancake Day Recipes

What is Pancake Day?

Shrove Tuesday is the day preceding Ash Wednesday, the first day of Lent and this moveable feast, is determined by Easter. Lent is traditionally a period of abstinence, associated with clearing your cupboards of goods such as sugar, fats and eggs. It’s commonly known as Pancake Day because it represents a good opportunity to use such ingredients ahead of the fasting period.

Make your Pancake taste awesome with this Basic Pancake Recipe

This makes 6 to 8 pancakes. Gather your ingredients

  • 125g plain flour (self-raising will do if that’s all you have)
  • 250ml milk
  • Pinch of salt
  • 1 egg
  • Butter/oil (for frying)
  1. Sift the flour and salt in a mixing bowl.
  2. Make a ‘well’ in the flour and crack the egg in.
  3. Using an electric hand mixer, or whisk, gradually add the milk until the consistency is between single and double cream.
  4. Heat the butter/oil in a frying pan and when hot pour in a cup of the mixture. (Tip: using a measuring jug to do this makes it easier.)
  5. When cooked on one side, turn with a spatula (or toss if you don’t mind getting it wrong/have more than five minutes to spare) and cook the other side until both sides are slightly brown.

Serve with honey, maple syrup, chocolate or fruit spread, jam, lemon and sugar – anything you like :-)

For more recipe ideas visit Flipping Marvellous or Easy Peasy Lemon Squeezy.

Enjoy :-)




3354 total views, 3 today

Comments Off on Love Heart Cookies Recipe for Valentines

Love Heart Cookies Recipe for Valentines

| Recipes | 13/02/2014

Love Heart CookiesWhat better way to say I love you then a batch of these cute love heart shaped cookies.

Love Heart Cookies Recipe for Valentines (Donna Hay)

  • 250g butter, softened
  • ¾ cups (165g) caster (superfine) sugar
  • 2 teaspoons vanilla extract
  • 1 egg yolk
  • 2¼ cups (335g) plain (all-purpose) flour, sifted
  • 1 cup (160g) icing (confectioner’s) sugar, sifted
  • 1 tablespoon water
  • pink food colouring

Preheat oven to 180ºC (350ºF). Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Add the vanilla and egg yolk and beat well to combine. Add the flour and beat until a smooth dough forms. Divide the dough into 4 equal portions and wrap in plastic wrap. Place in the refrigerator for 15 minutes or until the dough is firm. Roll the dough out between 2 sheets of non-stick baking paper until 5mm-thick. Use a 9cm heart-shaped cookie cutter to cut 16 hearts from each pastry sheet. Place the cookies on baking trays lined with non-stick baking paper and bake for 8–10 minutes or until light golden. Allow to cool on wire racks. Place the icing sugar and water in a small bowl and mix to combine. Spread half the cookies with the icing. Place a few drops of food colouring into the remaining icing and mix until well combined. Spread the remaining cookies with the pink icing. Makes 16.

Spread the love on Valentines Day and enjoy these yummy love heart cookies.

1675 total views, 2 today

Comments Off on The Essence of Christmas

The Essence of Christmas

| Recipes | 06/12/2013

December is here and plates of delicious mince pies, that somehow manage to conjure up the essence of Christmas in a mouthful, will soon be stacked on Christmas tables throughout the land. For a true taste of Christmas, you cannot beat homemade.

This simple little recipe is easy to follow. You will need:

  •  250g of frozen butter
  • 400g of plain flour
  • Cold water
  • A jar of mincemeat
  • Pastry cutters
  • A cupcake tray
  • An egg.

Grate frozen butter and add to the flour. Use your fingers to rub the butter into the flour until you have a mixture resembling fine breadcrumbs. Add a small splash of cold water until the mixture binds together (add the water cautiously). Cover the pastry ball with cling film and place in the fridge for 15 minutes.

Dust a surface and roll out your pastry until it is about 3.5mm thick. I usually use a circular cutter for the base and stars for the top but use what you have at home. Add the bases to a cupcake tin, spoon in the mincemeat and cover with the lid. Brush beaten egg over the lid.

I decided to add a quirky twist to mine this year by adding wooden popsicle sticks to my festive shapes. I placed half of the cutouts on three baking paper lined trays, leaving enough space for the sticks. Brush with beaten egg and then place a popsicle stick into the middle of each one. Place about 1 tsp of fruit mince filling in the middle of each and then gently press a second pieces of pastry cutout over the top and carefully press down on the edges with your fingertips or a fork. Make sure not to leave any big gaps or it will leak. Use the tines of the fork to create vent holes in each tart. Brush with more beaten egg and then sprinkle a pinch of the sugar/cinnamon mixture on the top. For anyone that doesn’t like mincemeat try a yummy nutella filling instead.

Preheat the oven to 180°C. Let the tarts rest in the fridge while the oven preheats. Bake for 20-25 minutes or until golden brown on top. Cool completely on a wire rack and store in an airtight container. Best eaten fresh and still warm but should last a couple days in an airtight container, and warmed slightly before eating and serve with dustings of icing sugar and enjoy.

Until next time, ciao from us all.

(Recipe adapted from Raspberri Cupcakes | Photos from Call me Cupcake)

1081 total views, 0 today

Comments Off on Passionfruit Pannacotta

Passionfruit Pannacotta

| Recipes | 10/10/2013

Celebrate summer days with this simple crowd-pleasing pud which you will find is a great addition to your dinner-party repertoire. Not only can you can make it ahead of time but your guests will love their individual portions of cuteness that you serve them. You can also tuck in guilt free knowing you’re summer in a jar is a healthy concoction of yogurt and fresh fruit. Photographer: Tasha Seccombe Photography for The Pretty Blog

You will need:

  • 1 sachet (15 ml / 10 g) powdered gelatine
  • ½ cup cold water
  • ½ cup passion fruit pulp (from about 6 or 7 passion fruits, or use canned passion fruit pulp)
  • 100 g caster sugar (or less if the passion fruit is already very sweet)
  • 750 ml (3 cups) Greek yoghurt


Mix the gelatine powder and cold water, and leave to sponge (about 5-10 minutes).

On the stovetop using a small saucepan, heat the passion fruit & sugar over medium heat and stir until the sugar has dissolved. Now add the sponged gelatine and stir until the gelatine has dissolved completely. Don’t let it boil – turn the heat down to very low.

Strain the warm passion fruit mixture through a sieve to remove any seeds. Then add it to the yoghurt and stir well.

Pour the mixture into moulds or glasses (or even better, cute little mason jars). Refrigerate for a few hours or until set, then top with more passion fruit pulp before serving.

Enjoy :-)

(Source: The Pretty Blog)

1063 total views, 0 today

Comments Off on Chocolate Beetroot Cakes

Chocolate Beetroot Cakes

| Recipes | 13/09/2013

Don’t let the title of these put you off as the secret ingredient to making a luscious, fudgy, moist chocolate cake, is to add beetroot. It is also a sure way to get your kids to eat their beets. 

You will need

  • 75g cocoa powder or powdered drinking chocolate
  • 180g plain flour
  • 2 tsp baking powder
  • 250g caster sugar
  • 250g cooked beetroot
  • 3 large eggs
  • 200ml corn oil or similar
  • 1 tsp vanilla extract
  • icing sugar for dusting

Preparation method

  1. Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin.
  2. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.
  3. Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
  4. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.
  5. Bake for 30 minutes or until the top is firm when pressed with a finger.
  6. Cool on a wire rack and dust with icing sugar to serve.

After you have tasted one, you will always add beetroot to your chocolate cake. If you want to ice these delights, try a chocolate butter icing, a cream cheese frosting or go totally decadent with a chocolate ganache. To make this combine 300 grams of good quality dark chocolate, finely chopped, with 300 ml double cream and allow to melt in a heatproof bowl sat over gently simmering water. Once the chocolate is melted and the ganache is smooth put to one side to cool. Once cool and beginning to firm up, pipe or spoon the ganache onto the cupcakes.

Enjoy :-)


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Comments Off on Cocktails on a Stick

Cocktails on a Stick

| Recipes | 04/09/2013

Like popsicles? Love cocktails? Now imagine that cocktail coming in the form of a popsicle? We heart this take on frozen drinks which are downright refreshing, fun, delicious and super easy to make. There is a boozy pop for every occasion (and they can easily be made kid friendly by adding juice in place of booze.)

Margarita Popsicles (makes 12)

To take the frozen margarita one step further you will need:

  •  1/2 cup sugar
  • 1 cup water
  • 1 cup fresh squeezed lime juice (8-12 small limes, usually)
  • 1/4 cup silver tequila
  • 1/4 cup orange liqueur
  • Disposable paper cups
  • 12 wooden popsicle sticks or spoons

Heat water and sugar in a small sauce pan until completely dissolved and the water is clear. Let cool. Pour into a pitcher with lime juice, tequila, and orange liqueur. Pour 5 Tbsp of margarita into each cup. Place cups into a baking dish and put the dish in the freezer. After about 2 hours, start checking the popsicles. Once they’re frozen enough to support the wooden stick, insert a stick into each popsicle, pushing 3/4 of the way into the popsicle.Let freeze several more hours or until completely frozen. To serve, peel the paper cup away from the popsicle, starting at the seam of the cup, and carefully remove the bottom. Consume immediately.

Piña Colada Tipsy Pops

Ready to be transported to a tropical island? Follow these instructions:

  • 2 cups fresh pineapple, chopped
  • 2 cups coconut milk
  • 3 tablespoons vanilla extract
  • 2/3 cup sugar
  • 1/2 cup light or white rum
  • 1/4 cup shredded unsweetened coconut

In a blender, add the pineapple, coconut milk, vanilla extract, sugar, and rum. Blend on high for 30 seconds, or until the pineapple is fully blended and no longer chunky. Stir in the shredded coconut and pulse to mix thoroughly. Pour the mixture into moulds and place in the freezer. If using sticks, insert them after 30 minutes or when the mixture is firm enough for them to stand upright. Freeze until solid and enjoy.

Watermelon Mojito Popsicles (makes 10)

Mess with the beloved Mojito by freezing it. You will need:

  • 3 1/2 cups cubed watermelon
  • Handful fresh mint leaves
  • 3 Tablespoons Sugar
  • 1/2 lime
  • 2 oz. light rum
  • 1/2 cup club soda

In a large mixing bowl, blend the watermelon and mint together until the watermelon is a juice consistency with some small chunks. Once it’s fully blended add the sugar, 2 rum and squeeze the lime into the watermelon juice. Pour half of the mixture into a cocktail shaker… unless you have a shaker large enough for all of the watermelon. Shake until combined and put into a separate bowl with a spout. Do the same with the other half of the juice. Add the club soda to the shaken juice and stir. Fill the popsicle tray up and add a skewer. To garnish, place a small mint leaf in each of the popsicles… These will need to freeze overnight because of the rum. They also melt a little faster, so make sure you serve them with a napkin!

Bellini Pops (makes 10)

The combination of peaches and Prosecco makes for a sweet frozen treat you will love. Here’s how:

  •  4 medium ripe peaches peeled, pitted, and chopped
  • 3/4 cup granulated sugar
  • 2-1/4 tsp. fresh lemon juice
  • 1-1/2 cups Prosecco

Stir the peaches, sugar, and lemon juice in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and simmer, stirring frequently, until the mixture is thick and syrupy, 10 to 15 minutes. Most of the peaches will have broken down, with some softened chunks remaining. Transfer the mixture to a blender and blend until smooth. Add the Prosecco and blend briefly to incorporate it. Let the mixture cool to room temperature and then refrigerate until cold. Divide the mixture among ten moulds or wax-lined paper cups and freeze until just barely set, about 1-1/2 hours. Insert craft sticks and freeze until firm, at least 6 hours more. When ready to serve, unmold or peel off the paper cups.

Watermelon Tequila Wedges (serves 4)

Pump up your watermelon slice with booze and adult flavours by mixing up:

  • 1/2 cup tequila
  • 1/4 cup triple sec
  • 1/4 cup fresh lime juice
  • 2 1/2 cups of watermelon, rinds removed
  • Sugar
  • Wooden ice cream spoons

Mix tequila, triple sec and lime juice in a mixing bowl. Place watermelon wedges in the mixing bowl, cover and let sit about 15 to 20 minutes. Carefully insert a stick into the centre of the watermelon wedges. Dip the tops of the wedges in sugar and place on a parchment lined baking sheet. Freeze pops for at least two hours. Serve immediately.

Red Wine Fudgesicles  (makes 4-6 popsicles) 

Treat yourselves to a mini happy hour by combining:

  •  1 cup red wine,
  • 1 1/2 cup dark chocolate chips
  • 1 1/2 cup milk.

In a small pot simmer the wine over low/medium heat for 12-18 minutes, allowing it to reduce. Remove from heat and whisk in the chocolate until completely melted. Stir in the milk. Pour into your popsicle tray and freeze over night.

We hope you enjoy these downright refreshing Boozicle’s.



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Comments Off on Easy Easter Treats

Easy Easter Treats

| Recipes | 21/03/2013

Whip up a whimsical Easter treat with these no-bake recipes that are simple, delicious and guaranteed to work, even for those of us less savvy in kitchen.

Cookie Nests

  • 2 cups sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 3 cups rolled oats
  • 4 Tbsp. cocoa powder
  • pinch salt
  • 1 cup coconut
  • 1 tsp. vanilla
  • mini chocolate eggs and coconut, for decorating.
  1. Bring sugar,  milk and butter to a boil in a saucepan. Simmer 3 minutes.
  2. Remove from heat and stir in remaining ingredients until well incorporated.
  3. Spoon into lightly greased muffin cups (or use un-greased silicone muffin cups for easier removal). Using the back of a spoon press the mixture down in the middle and up along the sides, forming a nest. Allow to harden.
  4. Using a knife, loosen the edges and gently pop out the nests.
  5. Store covered at room temperature for up to two days. Freeze for longer storage.
  6. To decorate: sprinkle with coconut and fill with mini eggs.

Makes: 12 large

Chocolate Dipped Rice Krispie Eggs

  • 1/4 cup butter
  • 40 large marshmallows (5 cups mini or 250g)
  • 1/2 tsp. vanilla
  • 6 cups rice krispies
  • 6 oz. baking chocolate
  • sprinkles
  1. Melt butter and marshmallows over low heat. Stir in vanilla. Remove from heat and add rice krispies. Stir until equally incorporated.
  2. Using a greased 1/4 cup measuring cup, scoop out some of the mixture and form into an egg. Dampen your hands with water before forming to stop the mixture from sticking to them. Set aside and repeat until all of the mixture has been used up.
  3. Melt chocolate. Dip the tops into chocolate, then into sprinkles.
  4. Store covered at room temperature for up to two days. Freeze for longer storage.

Makes: 24

Have a hopping good time this Easter.



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Comments Off on Easy Peasy Lemon Squeezy

Easy Peasy Lemon Squeezy

| Recipes | 11/02/2013

Just in case you needed an excuse to make pancakes, February 12 2013 is Pancake Day*. Get your frying pans at the ready folks and enjoy these easy peasy lemon squeezy recipes.

One Cup Tropical Pancakes (Source: Jamie Oliver)

For the flavoured yoghurt

2 ripe bananas
1 tablespoon desiccated coconut
250 g natural yoghurt

For the pancakes

1 free-range egg
1 cup self-raising flour
1 cup milk
sea salt
25 g butter
2 ripe mangoes
1 lime

Peel your bananas, put them into a large bowl and mash them with a fork. Add the coconut and the yoghurt and mix well. Put this to one side until needed and get started on your pancakes.

Crack your egg into a large mixing bowl. Add your flour, milk and a pinch of sea salt. Whisk everything together until you’ve got a lovely, smooth batter.

Slice the mangoes away from their stones, score the flesh across and push outwards so that you can slice it off the skin to give you diced mango.

Put a large frying pan on a medium heat and add half the butter. When the butter has melted and the pan is nice and hot, use a ladle to spoon the batter into the pan. Each ladleful will make 1 pancake – they’re quite small, so you can cook several at a time.

Cook for 1 to 2 minutes and use a spatula to turn them over when they start to brown on the bottom and get little bubbles on the top. When cooked on both sides, transfer them to a plate, carefully wipe the pan clean with kitchen paper, add the rest of the
butter and start again. Keep going until all the batter is used up.

Serve straight away, topped with a dollop of flavoured yoghurt, the diced fresh mango, and wedges of lime for squeezing over.

Peanut Butter Pancakes (Source: My Recipes)

1 1/2 cups all-purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups fat-free milk
1/4 cup chunky peanut butter
1 tablespoon roasted peanut oil or vegetable oil
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Combine milk and remaining ingredients; add to flour mixture, stirring until smooth.

Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with jam.

American Stylie Pancakes (Source: Jamie Oliver)

3 large free-range eggs
115 g plain flour
1 heaped teaspoon baking powder
140 ml milk
1 pinch salt

First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. Continue frying until both sides are golden.You can make these pancakes large or small, to your liking. You can serve them simply doused in maple syrup and even with some butter or crème fraîche.
Delicious. Happy Flipping and until next time ciao from us all


*Pancake Day (also known as Shrove Tuesday) marks the last day before Lent, traditionally a period of abstinence, associated with clearing your cupboards of goods such as sugar, fats and eggs. It’s commonly known as Pancake Day because it represents a good opportunity to use such ingredients ahead of the fasting period.


1304 total views, 1 today

Comments Off on Embrace your Sweet Side

Embrace your Sweet Side

| Recipes, Valentines | 31/01/2013

Pinch and a punch! Happy February. Embrace your sweet side and enjoy irresistible, melt in your mouth deliciousness.  
Don’t these amazing looking Red Velvet Crepes ooze fabulousness? (Source: Duhlicious)

Recreate this refreshing, easy, cute, adorable fun and feel healthy at the same time. (Source: Recipebyphoto)
Who needs a pancake mold, when a plastic squeeze bottle works so wonderfully? Get creative in your frying pan. (Source: RecipebyPhoto)
Nutella goes remarkably well with strawberries so these Poptarts which combine both ingredients, are guaranteed to be a winner (Source: TheNoviceChefAnyone for a Love Apple? Aren’t they sweet? (Source: TheMagicOnions) Who new it was so easy to make a heart shaped cake? (Source: About)

Have a happy weekend and until next time, ciao from us all.


2463 total views, 2 today

Comments Off on The Icecreamists’ Madagascan Vanilla Ice Cream

The Icecreamists’ Madagascan Vanilla Ice Cream

| Recipes | 23/01/2013

Home-made ice cream is one of those irresistible summer treats. There’s something innocently joyful about the stuff and despite what you might think, is possible to make at home, without any fuss or a machine. Home-made ice cream made the old fashioned way, is not only delicious but is a great way to impresses the socks off dinner guests.

Madagascan Vanilla Ice Cream (makes 500mls)
Recipe taken from The Icecreamists Recipe Book


  • 250ml (8floz) full-fat milk
  • 125ml (4floz) double cream
  • 1 fat vanilla pod (split lengthways)
  • 2 egg yolks
  • 88g (3¼oz) caster sugar
  • Pinch of sea salt


  1. Pour the milk and cream into a large saucepan. Scrape the vanilla seeds, then add the empty pod and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
  2. Meanwhile, whisk the egg yolks in a heatproof/freezer proof bowl until smooth. Add the sugar and salt and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously to prevent the eggs scrambling. Return the mixture to the saucepan and place over a low heat, stirring frequently until the custard thinly coats the wooden spoon. Do not allow to boil.
  3. Pour back into the bowl and set aside from about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture in the fridge.
  4. Once cooled remove the vanilla pod and place the bowl in the freezer. If you have time the ice-cream is improved if you remove it from the freezer and beat with an electric mixer to smoothness a couple of times during the freezing process. A good guide is to do this 2 hours in and then an hour later. Set the kitchen timer to remind you to do this.
  5. The ice-cream will take about 5 to 6 hours to set in total and remember to remove the ice-cream from the freezer about ten minutes ahead of serving to allow it to soften.
  6. If you have some cream left over whip up this delicious Salted Caramel Sauce which goes rather well with ice-cream and will really wow your guests.

Enjoy and until next time, ciao from us all


1029 total views, 0 today

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